Toffee Cornflake Cookies Recipes

NO BAKE CORN FLAKE TOFFEE DROP COOKIES

Steps:

• Start by smacking your Mack into small pieces.
• Melt butter in a large saucepan over low heat.
• Add toffee pieces and coconut milk and stir frequently until the toffee is completely melted. Watch the pot carefully to make sure it doesn't burn.
• Once fully melted, add vanilla extract and stir.
• Add corn flakes and sliced almonds, mix until well-covered.
• Drop onto wax paper and allow to cool.

CHOCOLATE TOFFEE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
• Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.

TOFFEE COFFEE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.

CORN FLAKE COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

NO-BAKE CORNFLAKE COOKIES

Steps:

• Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper. Let stand until set.

WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES

Steps:

• Preheat oven to 325.
• Cream butter, sugars, vanilla and egg.
• Add oil.
• Mix in dry ingredients.
• Form dough into walnut sized balls.
• Place on cookie sheet and flatten with a fork dipped in water.
• Bake for 10- 12 minutes.
• Cool on pan for a minute or two, then transfer to a rack to cook.

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

TOFFEE CORNFLAKE COOKIES

Steps:

• In large pot melt first three ingredients on low heat.
• When many bubbles appear, pour in cornflakes.
• Immediately drop spoonfuls onto cookie sheet coated with waxed paper.
• Eat!

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.