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Close-up of Cornflake Toffee Cookies on grey stone countertop with natural morning light highlighting the jagged toasted cereal crust. (Cornflake Toffee Cookies)

Cornflake Toffee Cookies: The Ultimate Crunchy Bakery-Style Recipe

These Cornflake Toffee Cookies feature a buttery dough base loaded with amber toffee and chocolate chunks, all encased in a toasted, jagged cornflake crust for the ultimate bakery-style crunch and texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter 227g, room temperature
  • 1 cup Light Brown Sugar 200g, packed
  • 1/2 cup Granulated Sugar 100g
  • 1 large Egg room temperature
  • 2 tsp Vanilla Extract 10ml
  • 2 cups All-Purpose Flour 250g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Sea Salt 3g
  • 3/4 cup Amber Toffee Bits 130g
  • 1 cup Semi-Sweet Chocolate Chunks 170g
  • 3 cups Cornflake Cereal 120g, crushed slightly

Equipment

  • 2 Baking Sheet Light-colored aluminum preferred
  • Parchment Paper Rustic brown for non-stick baking
  • 1 Cookie Scoop 3-tablespoon capacity

Method
 

Dough Preparation
  1. In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
  2. Beat in the egg and vanilla extract until well combined and smooth.
  3. Slowly mix in the flour, baking soda, and salt until just combined. Do not overmix.
  4. Gently fold in the amber toffee bits and semi-sweet chocolate chunks using a spatula.
Coating and Baking
  1. Scoop 3-tablespoon sized balls of dough and roll them in the cornflake cereal, pressing the flakes into the dough so the surface is fully covered.
  2. Place on parchment-lined baking sheets and bake at 350°F (175°C) for 10-12 minutes until the cereal is toasted and edges are golden.

Notes

Ensure cornflakes are fresh for maximum crunch.
Chill dough balls for 15 minutes if they spread too much during the first batch.