Cornflake Toffee Chunk Cookies with Dulce de Leche
Cornflake Cookies - recipe adapted from Bon Appetit
2 sticks butter
1 cup dark brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 Heath or Skor bars, coarsely chopped
2 to 3 cups of cornflakes
cinnamon sugar (1 teaspoon cinnamon + 1/3 cup white sugar)
Dulce de leche - store bought or make your own like I did
Preheat oven to 350 degrees. In a medium saucepan, melt butter on medium heat. Once melted, turn heat up to medium high and continue to cook and swirl the pan for 5 to 8 minutes more or until the butter is brown and nutty smelling. Remove from heat and set aside.
Combine flour, baking soda, cinnamon, and salt in a medium bowl.
Pour brown butter into large mixing bowl. Add brown sugar and white sugar and mix vigorously till combined. Add eggs one at a time and mix with wooden spoon or whisk until each is combined. Add vanilla and give it a stir.
Add flour mixture and mix till dough is just combined. Add chocolate toffee pieces and mix till just incorporated. Refrigerate dough for half an hour. Refrigerating the dough lets the dough hydrate and firm up a bit. After adding the flour and toffee, the dough will seem loose and wet but will firm up.
Remove dough from fridge and roll into individual balls. Set out one bowl of cinnamon sugar and one of cornflakes. Roll and press cornflakes into each dough ball and then roll in cinnamon sugar. At this point, it helps if the dough is a bit soft (not fresh out of the fridge) so that the cornflakes stick to the outside.
Bake for 14 to 16 minutes.
When cookies are cool, sandwich with dulce de leche.