Caramel cornflake cookies bring a nostalgic twist to your dessert tray. Crunchy cornflakes mixed with soft cookie dough and caramel create a delightful textural contrast and a rich, buttery flavor that’s impossible to resist.
Easy to make, these cookies are fun for family baking sessions or as a unique treat to impress friends. Drizzle extra caramel on top or sprinkle a pinch of sea salt to enhance the sweetness.
A batch of caramel cornflake cookies is crunchy, chewy, and completely addictive. They’re the kind of cookie that disappears almost as quickly as you bake them.
How to Make Caramel Cornflake Cookies
Crunchy, chewy, and dangerously addictive, these caramel cornflake cookies hit every texture note. The caramel coats each flake perfectly without turning sticky or soggy.
I bet you’ll want these fast uh? Ok let’s make them now!
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How to Get Your Caramel Cornflake Cookies Just Right
Achieving perfectly textured and flavorful caramel cornflake cookies is all about timing, technique, and a few key tricks.
Here’s how to make sure your cookies come out consistently amazing:
1. Cookie Dough Tips
- Measure accurately: Use a kitchen scale for both flour and sugars to avoid dry or overly dense cookies.
- Butter temperature: Melt the butter just enough to combine smoothly with the cocoa powder—too hot and it can partially cook the eggs, too cool and it may create lumps.
- Mixing: Combine the wet and dry ingredients just until the dough forms. Overmixing can develop the flour too much, resulting in tough cookies.
2. Shaping and Baking
- Cookie size: Uniform cookie balls ensure even baking. About 100g per cookie is ideal for the perfect thickness.
- Spacing: Leave plenty of room between dough balls to allow for spreading. Cookies will expand, and crowding can lead to uneven baking.
- Flattening technique: Lightly tapping the tray mid-bake helps flatten cookies for a more even base, which holds the caramel topping better.
3. Caramel Tips
- Caramel consistency: Watch the sugar closely while melting—it should turn a deep amber color. Underheated caramel will be too soft and runny; overcooked caramel can taste burnt.
- Cream and butter addition: Add them slowly and stir constantly. Pouring too quickly can cause the caramel to seize or bubble excessively.
- Cornflakes: Stir gently to avoid crushing the flakes; they should stay mostly intact for texture contrast.
4. Cooling and Assembling
- Cool the cookies first: Always top with caramel only once cookies have cooled to room temperature. Warm cookies can melt the topping and make it run.
- Setting time: Allow at least 30 minutes for the caramel topping to firm up before serving. For firmer cookies, refrigerate briefly.
Common Mistakes to Avoid
- Skipping chilling: Dough that is too warm can spread too much in the oven.
- Overbaking cookies: Slightly underbake the cookies so the centers remain soft; they will firm up as they cool.
- Rushing the caramel: Never leave caramel unattended; sugar can go from perfect amber to burnt in seconds.
By following these tips, you’ll get cookies with a soft, fudgy base, a lightly crisp edge, and a perfectly sticky, crunchy caramel cornflake topping every time.
Caramel Cornflake Cookies
6
cookies20
minutes20
minutesLooking for a crunchy-sweet twist? These caramel cornflake cookies combine caramel and cornflakes for a fun, irresistible crunch.
Ingredients
For the cookies:
220g plain flour
100g unsalted butter
100g granulated sugar
100g brown sugar
50g cocoa powder
2 eggs
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
For the cornflake topping:
240g granulated sugar
150ml warm double cream
75g unsalted butter (at room temperature)
120g cornflakes
1/2 tsp salt
Directions
- Cookies:
- Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- In a microwave-safe bowl, melt the butter, then whisk in the cocoa powder until smooth.
- Stir in both the granulated and brown sugars, followed by the eggs, mixing until fully combined.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients until a dough forms.
- Divide the dough into 6 equal portions (about 100g each works well) and shape them into balls using an ice cream scoop or your hands. Place them on the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake for 20 minutes. About halfway through, gently remove the tray and give it a few taps on the counter to slightly flatten the cookies, then return them to the oven for the remaining time.
- Cornflake Topping:
- In a medium saucepan with high sides, add the granulated sugar and place over medium-low heat. Stir continuously as the sugar melts and transforms into a deep amber caramel.
- Once fully melted, remove the pan from heat and stir in the butter until incorporated. Slowly drizzle in the warm cream while stirring, then mix in the salt and cornflakes.
- Allow the mixture to cool for at least 10 minutes before using.
- Assembling:
- Spoon generous dollops of the cooled cornflake mixture onto each cookie. Flatten the topping gently using wet hands or the back of a spoon for an even layer.
- Let the cookies set for about 30 minutes before serving.
Variation Tips
You can easily adapt this recipe to suit different flavor preferences, textures, or dietary needs while keeping the delicious core intact.
Here are some creative and practical ideas:
1. Flavor Twists
- Chocolate lovers: Mix in 50–75g of chocolate chips or drizzle melted chocolate over the caramel topping.
- Nutty addition: Sprinkle chopped toasted pecans, almonds, or hazelnuts into the caramel mixture for extra crunch and flavor.
- Spice it up: Add a pinch of cinnamon, nutmeg, or even a dash of chili powder to the cookie dough or caramel for a warm, complex taste.
- Sea salt: Sprinkle a few flakes of coarse sea salt over the caramel topping before it sets for a sweet-and-salty contrast.
2. Ingredient Swaps
- Butter alternatives: Use coconut oil or vegan butter to make the cookies dairy-free.
- Sugar swaps: For a lower-glycemic option, replace granulated sugar with coconut sugar in the cookie dough and caramel.
- Cornflake alternatives: For gluten-free or grain-free options, use puffed rice cereal, gluten-free cornflakes, or crushed nuts in place of cornflakes.
3. Texture Adjustments
- Chewier cookies: Bake the cookies a minute or two less for a soft, fudgy center.
- Crunchier cookies: Bake a minute or two longer and press the dough slightly flatter before baking.
- Caramel consistency: For a thicker topping, let the caramel cool a few minutes before mixing in cornflakes. For a runnier, more drippy topping, add a little extra cream.
4. Mini or Bite-Sized Version
- Make smaller cookies (around 50g each) for snackable treats. Reduce baking time slightly to avoid overbaking.
- Top each mini cookie with a tiny mound of caramel-cornflake mixture for individual portions.
5. Festive or Seasonal Variations
- Add a few festive sprinkles to the caramel while it’s still warm.
- Mix in dried cranberries, raisins, or chopped dates with the cornflakes for a fruity twist.
- For a chocolate-caramel theme, layer a thin chocolate ganache on the cookie before adding the caramel topping.
These variations let you customize the cookies to your taste or dietary needs without compromising the chewy, caramel-cornflake magic that makes them so irresistible.
Storage Tips
Caramel Cornflake Cookies are best enjoyed fresh, but with proper storage, you can maintain their chewy texture, crispy topping, and rich flavor for several days.
Here’s how to keep them at their best:
1. Room Temperature Storage
- Place fully cooled cookies in an airtight container to prevent moisture loss and keep the caramel from becoming too sticky.
- Layer cookies between sheets of parchment or wax paper to avoid the caramel topping sticking to other cookies.
- Stored this way, cookies remain fresh for 2–3 days. For optimal flavor, enjoy them within the first 24 hours.
2. Refrigeration
- If you need to store cookies longer, place them in an airtight container in the fridge.
- This method keeps the cookies safe for up to 1 week, but note that refrigeration may slightly firm up the caramel topping and make the cookie base a bit denser.
- To restore some chewiness, bring cookies to room temperature for 10–15 minutes before serving.
3. Freezing
- For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or resealable bag.
- Place parchment paper between layers to prevent sticking.
- Frozen cookies can last for up to 2–3 months.
- To enjoy, thaw overnight in the fridge or at room temperature for a few hours. Rewarm in a 150°C (300°F) oven for 5–7 minutes to refresh the caramel’s softness and bring back a just-baked texture.
4. Packaging Tips
- Keep cookies in small batches for easy access and to minimize repeated exposure to air.
- Avoid storing cookies near strongly scented foods; the caramel and cornflakes can absorb odors.
Common Storage Mistakes to Avoid
- Skipping cooling: Never store the cookies while the caramel is still warm; this can cause sticking and soggy textures.
- Stacking without protection: Placing cookies directly on top of each other without parchment will ruin the caramel topping.
- Excess moisture: Avoid sealing in a humid environment, as the caramel can become sticky and the cookie base softens too much.
By following these tips, you can enjoy Caramel Cornflake Cookies that stay flavorful, crunchy, and perfectly chewy for days after baking.
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FAQs
Can I use a different type of sugar for the caramel topping?
Yes! You can substitute granulated sugar with brown sugar for a deeper, molasses-like flavor. However, the caramel may be slightly softer and darker in color. Avoid powdered sugar for the caramel, as it won’t caramelize properly.
Can I make these cookies dairy-free or vegan?
Absolutely. Use plant-based butter (like vegan margarine) and substitute double cream with coconut cream or another high-fat non-dairy cream. The texture may be slightly softer, but the flavor will remain delicious.
My cookies spread too much while baking – what did I do wrong?
This usually happens if the dough is too warm or overmixed. Chill the cookie dough before baking, and ensure there’s enough spacing between cookies on the tray. You can also gently flatten the dough mid-bake to help them spread evenly.
How should I store these cookies to keep the caramel crunchy?
Store fully cooled cookies in an airtight container at room temperature, with parchment paper between layers to prevent sticking. Refrigeration or freezing is possible, but the caramel may firm up; bring cookies to room temperature or rewarm briefly in the oven before serving.
Can I use other toppings instead of cornflakes?
Yes! Chopped nuts, crushed pretzels, or toasted oats work well as alternative toppings. Just fold them into the caramel before spreading over the cookies. Make sure to press lightly to help them stick.
