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brown butter cornflake cookies

5 from 1 vote
brown butter cornflake cookies
[category] Dessert
[published] May 10, 2024
[PREP] 30 minutes
[COOK] 30 minutes
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Ingredients

cornmeal cookie dough

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup all-purpose flour 130 grams
  • 1/2 cup cornmeal 88 grams
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

extra crispy cornflakes

  • 2 cups cornflakes
  • 2 tbsp butter melted
  • 1 tbsp sugar
  • pinch of salt

toffee

  • 3/4 cup white sugar
  • 3 tbsp butter
  • 3 tbsp water

Instructions

  1. If you are making homemade toffee begin with that (you can also use store-bought toffee, if you prefer, and skip this step!). Line a baking sheet with parchment paper and set aside. Add the sugar, butter, and water to a large pan (preferably a heavy bottomed pan) over medium heat. Stir while the butter starts to melt. Continue to stir until the mixture is boiling, then stop stirring. Let the mixture continue to boil, swirling the pan occasionally. After about 4-7 minutes, the mixture will start to turn a light brown color. At this point, start to stir again, until the entire mixture is brown (if you are using a candy thermometer, it should be around 300F). Then, pour the hot liquid onto the parchment lined baking sheet. Use a spatula or spoon to spread the toffee out evenly on the pan. Set aside to let it cool while you continue with the cookies. Once the toffee is cool, use the back of a spoon to carefully break the toffee into small pieces.
  2. Preheat the oven to 350F. Begin by browning the butter for the cookie dough. Add the butter to a pan over medium heat. Stir as the butter starts to melt. Continue to stir as the butter starts to bubble, then after 4-6 minutes the butter will start to foam up. Once the foam subsides you'll be left with brown, nutty smelling butter. Turn off the heat and pour the brown butter into a bowl. Add one ice cube to the brown butter and stir as it melts. Transfer the butter to the fridge or freezer to cool down slightly.
  3. Now make the extra crispy cornflakes. Add the cornflakes, melted butter, sugar, and salt to a bowl. Stir until well combined. Transfer the cornflakes to a baking sheet, then into the oven. Bake for 5-10 minutes, until the cornflakes are a deeper brown and crispy. Set aside to cool.
  4. Now make the cornmeal dough. Add the slightly chilled brown butter to the bowl of a stand mixer (a hand mixer will also work!). Add the brown sugar and white sugar and mix for 3-4 minutes, until lighter and fluffy.
  5. Add the egg, egg yolk, and vanilla extract. Mix for 1-2 more minutes until well combined and a lighter color.
  6. Add the flour, cornmeal, baking soda, baking powder, and salt. Mix on low until just combined. Add about 1 cup of the extra crispy cornflakes and 1/2 cup of toffee bits. Mix until just distributed.
  7. Use a large cookie scoop (about 1/4 cup) to scoop out the dough onto a parchment lined baking sheet. Bake for 8-10 minutes, until the cookies are just set on the edges. Top with extra cornflakes and a pinch of flaky salt (optional). Let the cookies cool at least until the toffee has cooled down (so you don't burn your mouth!) then enjoy!!