SPARKLY CRUNCHY CORNFLAKE TOFFEE COOKIES

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Sparkly Crunchy Cornflake Toffee Cookies

These iridescent, crunchy, toffee bourbon laced cookies will definitely be the star at any party! These cookies have this moreish quality to them that just make you want to grab another after another. I opted to make homemade bourbon vanilla toffee, which was surprisingly easy to make but you could easily sub in store bought if you can’t be fussed. Instead of using plain cornflakes I used Christina Tosi’s cornflake crunch recipe to add more depth of flavor to the cornflake. I did not get the hype of this cornflake crunch until I ate it ...it is highly addictive! The husband and I were munching on toffee and cornflake crunch all afternoon that I had to make a second batch of cornflake crunch...lol. The brown butter cookie dough acts like a vehicle for all toffee and cornflakes and it’s the best thing ever! I dusted these puppies in a heavy dose of edible gold glitter, and I think they are just perfect!

Make an extra batch of cornflake crunch for snacking, its highly addictive!

Sparkly Crunchy Cornflake Toffee Cookies

Serving: 12 cookies

Ingredients:

Vanilla Bourbon Toffee

  • 1/8 cup of butter (28 grams ~1/4 stick)

  • 1/4 cup light brown sugar (50 grams)

  • 1/4 teaspoon salt

  • 1/4 teaspoon vanilla

  • 1/2 teaspoon bourbon

Cornflake Crunch

  • 2 cups cornflake cereal, roughly crushed (80 grams)

  • 2 1/2 tablespoons of milk powder (20 grams)

  • 1 tablespoon white sugar (13 grams)

  • 1/2 teaspoon salt

  • 1/4 cup of butter, melted (56 grams, or 1/2 a stick)

Cornflake Toffee Cookies

  • 3/4 cup unsalted butter (170 grams)

  • 1 cup dark brown sugar, packed (200 grams)

  • 1/4 cup granulated sugar (50 grams)

  • 1 egg + 1 egg yolk, room temperature

  • 1 tablespoon vanilla extract

  • 1 cup all purpose flour (120 grams)

  • 3/4 cup bread flour (90 grams)

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1 teaspoon sea salt

  • 2 cups cornflake crunch, reserve a little for topping

  • 1/4 cup of chopped toffee pieces

  • Edible gold glitter, optional

Method:

Make the Vanilla Bourbon Toffee

  1. Line a small baking pan with parchment and set aside.

  2. In a small pot, add the butter and melt on medium heat.

    • 1/8 cup of butter (28 grams ~1/4 stick)

  3. Add the light brown sugar, salt, vanilla and bourbon. Whisk the entire mixture vigorously for about a minute until fully combined.

    • 1/4 cup light brown sugar (50 grams)

    • 1/4 teaspoon salt

    • 1/4 teaspoon vanilla

    • 1/2 teaspoon bourbon

  4. Keep cooking the mixture and stir constantly. The mixture should start to look thick and bubbly. The candy thermometer should reach 295 - 305 degrees Fahrenheit. Once it hits that range you can pull the mixture off the stove.

  5. Quickly pour the liquid toffee onto the lined baking sheet. The mixture will start to harden quickly so if you want to spread it, do so quickly.

  6. Let the mixture cool for about 15 minutes until cool and hard. Once hard, chop the toffee into small pieces, set aside.

Make the Cornflake Crunch

  1. While the toffee cools, preheat the oven to 275 degrees. Line a medium baking sheet pan with parchment. Set aside.

  2. In a bowl, add the cornflakes, powdered milk, white sugar and salt. Toss everything until combined.

    • 2 cups cornflake cereal, roughly crushed (80 grams)

    • 2 1/2 tablespoons of milk powder (20 grams)

    • 1 tablespoon white sugar (13 grams)

    • 1/2 teaspoon salt

  3. Pour in the melted butter and toss until all the cornflakes are coated.

    • 1/4 cup of butter, melted (56 grams, or 1/2 a stick)

  4. Spread the cornflake mixture evenly on the baking sheet. Bake for about 20 minutes until golden.

  5. Let the cornflake clusters cool. Breakup any big pieces. Set aside.

Make the Cornflake Toffee Cookies

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  2. Once the brown butter is cooled, pour it into a medium sized bowl along with dark brown sugar and white sugar. Beat the mixture with an electric blender until everything is combined.

    • 1cup dark brown sugar (200 grams)

    • 1/4 cup white sugar (50 grams)

  3. Add in the egg, egg yolk and vanilla extract and beat with your blender until smooth and combined.

    • 1 egg

    • 1 egg yolk, room temperature

    • 1 tablespoon vanilla extract

  4. In a separate bowl, whisk the all purpose flour, bread flour, baking soda, baking powder and salt.

    • 1 cup ap flour (120 grams)

    • 3/4 cup bread flour (90 grams)

    • 3/4 teaspoon baking soda

    • 1/4 teaspoon baking powder

    • 1 teaspoon salt

  5. Add in the dry flour mixture and fold in gently until no dry pockets remain.

  6. Add the cornflake crunch mixture and chopped toffee pieces. Give everything a good mix until fully combined.

    • 2 cups cornflake crunch, reserve a little for topping

    • 1/4 cup of chopped toffee pieces

  7. Scoop the dough into 4 tablespoon balls and chill in the fridge overnight or a minimum of 8 hours. You should have about 12 cookie dough balls.

  8. Once the cookie dough has chilled overnight, preheat the oven to 350 degrees and line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  9. Bake the cookies for about 9 - 10 minutes or just until the edges are golden brown and set. Smack the pan against the counter to encourage rippling.

  10. Scoot the cookies into position using a round ring and top each cookie with a few reserved cornflakes and toffee pieces. Let them cool for about 10-15 minutes.

  11. If desired, once cooled, you can spritz/sprinkle edible gold glitter on top of the cookies to make the cookie sparkle.

  12. Cookies will last in an airtight container for about 3 days at room temperature. Enjoy!