Ingredients
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2 cups (250g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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3 cups cornflakes, lightly crushed
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1 cup (227g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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¾ cup soft caramel candies or homemade caramel
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2 tablespoons heavy cream
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Optional: ½ cup chocolate chips
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Optional: ¼ cup chopped nuts (almonds or pecans)
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Optional: ¼ teaspoon sea salt flakes
Instructions
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Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
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In a saucepan, melt caramel candies with heavy cream over low heat until smooth. Set aside to cool slightly.
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, then vanilla extract; mix until smooth.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually add dry ingredients to wet ingredients; mix until just combined.
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Fold in cornflakes, keeping some whole for extra crunch.
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Drizzle caramel into dough and gently swirl.
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Scoop dough into balls onto prepared baking sheets.
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Bake 10–12 minutes until edges are golden and centers are slightly soft.
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Cool on baking sheet 5 minutes before transferring to a wire rack.
Notes
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Chilling dough for 20–30 minutes prevents spreading.
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Slightly underbake for a chewy center.
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Use fresh cornflakes for maximum crunch.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American