If you like crunchy cookies with a bit of caramel, chocolate, and nuts you should try these Crunchy Toffifee Cornflakes Cookies! So good! Even though you should wait until they are cooled down a bit – I always try one that is still a bit warm and that’s divine! Unfortunately, that often leads to more snacking and “trying how they taste” and reduces the number of cookies that make it to the cookie box drastically… well :P
Cookies always have been something for me where I can experiment. If you ruin a small batch of cookies it’s less frustrating than ruining a whole cake. So creating new cake recipes is actually adapting existing recipes or mix and match basic recipes to create something new. At least for me. The safe route ;) When making cookies you can be much bolder – cookie recipes are normally less complex and you can always make a small batch first to see how it works. If you fail it is not a big deal… you “ruined” only couple cookies. And to be honest – you will always find someone who eats those cookies – even if they are a failure in your eyes – they are “free sweet stuff” for somebody else :P
I think I can say I have some experience when it comes to baking cookies – so experimenting is not that risky anymore. I basically know what works and what would end up in a disaster… so there is not that much failing anymore these days ;) Many recipes are made in a similar way and work with similar recipes. The results are pretty predictable when adding stuff here and there. It gets more interesting when you use stuff you find in your cabinets by random. That’s what happened here. The basics are set – butter, sugar, flour, and some flavors – the add-ins here are some cornflakes I found in the cabinet and nobody wanted to eat anymore and some Toffifee I don’t eat anymore because they are too sweet for me. I don’t like to throw away food, so using those things to make something new – bingo ;)
I haven’t used Toffifee as part of a dough so far – often for decorations like in these Toffifee Brownie Bites or inside these Toffifee Fairy Kisses – so this was new for me. But it worked well. You basically add chocolate, caramel, and nuts – something that works really well in cookies (or any other bake to be honest). So not that big of a risk ;) Together with the cornflakes a really nice combination and a great result.
Maybe you have something I should try? A weird combination maybe? Or something you always wanted to try but never did? Let me know in the comments down below…
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter, melted
1 cup (130g) muscovado sugar
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. vanilla extract
1 large egg
1 cup (130g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1.8 oz. (50g) Toffifee, chopped
For the coating:
2 cups (50g) cornflakes
1/4 cup (50g) sugar
1/4 tsp. ground cinnamon
pinch of cardamom
Für den Teig:
120g Butter, geschmolzen
130g Mascobado Zucker
1 TL Zimt
1/2 TL Kardamom
1/2 TL Vanille Extrakt
1 Ei (L)
130g Mehl (Type 550)
1/2 TL Natron
1/2 TL Backpulver
50g Toffifee, gehackt
Für die Ummantelung:
50g Cornflakes
50g Zucker
1/4 TL Zimt
Prise Kardamom
DIRECTIONS / ZUBEREITUNG
2. Add the melted butter, sugar, cinnamon, cardamom, and vanilla extract to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Mix the flour, baking soda, and salt and add to the bowl – mix until just combined. Do not overmix! Add the chopped Toffifee and fold in. Set aside for about 10 minutes so the flour can hydrate.
3. Crush the cornflakes lightly in a small bowl – you want smaller pieces but not tiny crumbs. Mix the sugar, cinnamon, and cardamom for the finish in a small bowl and set aside. Use a cookie scoop (ice cream scoop) or tablespoons to make small dough balls (about 1 1/2 tbsp. each). Cover those balls one after another with the crushed cornflakes and then roll them in the spiced sugar. Place with some space in between on the prepared baking sheet (they spread a bit) and bake for 12-14 minutes until the edges have set. Take out of the oven and let cool down for a while on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely. Repeat with remaining dough.
2. Die geschmolzene Butter, Zucker, Zimt, Kardamom und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Mehl mit Natron und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die gehackten Toffifee dazugeben und unterheben. Den Teig dann für 10 Minuten stehen lassen, damit Das Mehl etwas von der Feuchtigkeit aufnehmen kann.
3. Die Cornflakes in einer Schüssel ganz leicht zerdrücken – ihr wollt kleinere Stücke, aber keine Brösel. Zur Seite stellen. Den Zucker mit Zimt und Kardamom vermischen und ebenfalls in einer kleinen Schüssel Zur Seite stellen. Mit einem Cookie Scoop (Eisportionierer) oder zwei Esslöffeln kleine Teigportionen (jeweils etwa 1 1/2 EL) zu Kugeln formen und dann erst in den Cornflakes wälzen und dann in der Zuckermischung. Mit einigem Abstand auf das Blech setzen – die Cookies verlaufen etwas. Für etwa 12-14 Minuten backen, bis die Ränder fest sind. Aus dem Ofen holen und die Cookies auf dem Blech so lange abkühlen lassen, bis man sie bewegen kann – dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Crunchy Toffifee Cornflakes Cookies
- Prep Time: 30m
- Cook Time: 14m
- Total Time: 1h
- Yield: 16 1x
- Category: Cookies
- Cuisine: American
Description
Delicious and crunchy cookies with Toffifee and cornflakes. Maybe not your usual ingredients for cookies but a really nice combination!
Ingredients
Instructions
Notes
Enjoy baking!
