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Crispy Cereal Milk Cornflake Cookies with Brown Butter and Caramel Bits

cereal milk cornflake cookies - featured image
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These crispy cereal milk cornflake cookies feature browned butter and gooey caramel bits for a nostalgic yet sophisticated treat with a perfect crunch and chewy texture.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1/2 cup (120 ml) cereal milk (milk soaked with cornflakes and strained)
  • 1 1/2 cups (45 g) crushed cornflakes, plus extra for topping
  • 3/4 cup (150 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 3/4 cups (220 g) all-purpose flour (or gluten-free blend for GF option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 g) caramel bits or chopped soft caramels

Instructions

  1. Crush 1/2 cup cornflakes lightly and soak in 1 cup whole milk for 20 minutes. Strain through a fine mesh sieve and set aside 1/2 cup (120 ml) cereal milk for the dough.
  2. Melt 1 cup unsalted butter in a medium saucepan over medium heat, stirring constantly until it foams and turns golden with brown specks and smells nutty (about 5-7 minutes). Remove from heat and cool slightly.
  3. Add 3/4 cup packed brown sugar and 1/4 cup granulated sugar to the warm browned butter. Stir until combined and sugars start to dissolve, about 2 minutes.
  4. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until smooth and glossy.
  5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Gradually add the dry mixture to the wet ingredients, stirring gently to combine without overmixing.
  7. Stir in 1/2 cup cereal milk and 1 1/2 cups crushed cornflakes until dough is sticky but thick.
  8. Gently fold in 1/2 cup caramel bits, distributing evenly without melting.
  9. Drop rounded dollops of dough onto parchment-lined baking sheets, spacing about 2 inches apart. Sprinkle extra crushed cornflakes on top.
  10. Preheat oven to 350°F (175°C). Bake cookies for 12-14 minutes until edges are golden and centers look set but soft. Rotate baking sheets halfway through.
  11. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

If caramel bits start melting too much, chill dough for 30 minutes before baking to keep pockets intact. Watch butter carefully when browning to avoid burning. Cool cookies completely on wire rack before storing to maintain crispness. Store in airtight container with paper towel to absorb moisture. Reheat at 300°F for 5 minutes to refresh crispness.

Nutrition

Keywords: cereal milk cookies, cornflake cookies, brown butter cookies, caramel bits, crispy cookies, easy cookie recipe, nostalgic cookies

Find it online: https://yumyep.com/crispy-cereal-milk-cornflake-cookies-recipe-with-brown-butter-and-caramel-bits-made-easy/