Description
This Cornflake Toffee Cookie Recipe combines crunchy Frosted Flakes with homemade toffee for a delightful treat.
Ingredients
Scale
- 40 grams water
- 115 grams unsalted butter
- 100 grams granulated sugar
- 1/4 teaspoon Diamond Crystal Kosher Salt
- 280 grams unsalted butter
- 1 tablespoon Non-Fat Milk Powder
- 55 grams water
- 200 grams granulated sugar
- 215 grams dark brown sugar
- 100 grams eggs (approx 2 large eggs)
- 1 tablespoon Vanilla Extract
- 400 grams All-Purpose Flour
- 2 teaspoons Diamond Crystal Kosher Salt
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 100 grams Toffee
- 125 grams Frosted Flakes
Instructions
- Line a sheet pan with parchment paper.
- In a heavy-bottomed saucepan, combine 40 grams water, 115 grams unsalted butter, 100 grams granulated sugar, and 1/4 teaspoon diamond crystal kosher salt. Heat over medium heat, stirring until the butter melts.
- Once melted, let the mixture cook until it reaches 240°F. Use a candy thermometer for accuracy.
- If sugar crystals form on the sides of the pan, wipe them down with a damp pastry brush.
- Continue stirring constantly with a wooden spoon until the mixture reaches 305°F and turns a beautiful amber brown color.
- Carefully pour the hot toffee onto the prepared parchment-lined sheet pan, then let it set completely.
- If you have any leftover toffee, store it in an air-tight container.
- In a light-colored saucepan over medium heat, melt 280 grams unsalted butter until golden brown.
- Add 1 tablespoon + 1 teaspoon milk powder to the melted butter, whisking until fully combined.
- Continue to cook and whisk until the milk solids turn a deep umber color. Transfer to a heat-proof bowl to cool.
- In a medium bowl, whisk together 400 grams all-purpose flour, 2 teaspoons diamond crystal kosher salt, 1/2 teaspoon baking powder, and 3/4 teaspoon baking soda.
- Finely chop 100 grams of toffee and mix it with 125 grams of Frosted Flakes in a separate bowl.
- Once the browned butter has cooled, add in 55 grams of water, 200 grams granulated sugar, 215 grams dark brown sugar, and 1 tablespoon vanilla extract. Whisk until fully combined.
- Add 2 large eggs to the sugar mixture and whisk on medium speed until homogenous.
- Gently fold in the dry ingredients until only a few dry pockets remain. Then add the toffee and Frosted Flakes until evenly distributed.
- Let the dough rest for 10 minutes.
- Using a 2 oz cookie scoop, portion out the dough into 75-gram balls. Roll each ball in additional Frosted Flakes.
- Place the dough balls on a parchment-lined tray and refrigerate for at least 1 hour or preferably overnight.
- Preheat the oven to 350°F.
- Arrange the cookies on a tray, leaving room for spreading during baking.
- Bake for 13 minutes, then rotate the pan and bake for an additional 4-5 minutes.
- Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack.
Notes
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg