Description
Bakery-style Cornflake Macadamia Cookies loaded with chopped white chocolate and roasted macadamia nuts, topped with crunchy honey cornflake clusters and flaky sea salt.
Ingredients
-
3 tbsp unsalted butter, melted
-
0.25 cup pure honey
-
0.5 tsp kosher salt
-
2 cups crisp cornflakes
-
0.625 cup unsalted butter, room temperature
-
0.625 cup brown sugar, packed
-
0.5 cup granulated sugar
-
2 tsp pure vanilla extract
-
1 large fresh egg, room temperature
-
1.875 cups all-purpose flour
-
0.5 tsp kosher salt
-
0.75 tsp baking powder
-
0.5 tsp baking soda
-
1.33 cups white chocolate, coarsely chopped
-
1 cup macadamia nuts, roughly chopped
-
1 tsp flaky sea salt, for finishing
Instructions
-
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
-
Melt 3 tablespoons butter with honey and salt in a saucepan, fold in cornflakes, divide into 12 clusters on the sheet, and bake for 8 to 10 minutes until golden, then cool.
-
Increase oven temperature to 350°F (175°C) and line a large baking sheet with parchment paper.
-
Beat softened butter, brown sugar, and granulated sugar for 1 minute until smooth, then mix in vanilla extract and egg until combined.
-
Whisk flour, kosher salt, baking powder, and baking soda together, then mix into wet ingredients in two batches just until combined.
-
Fold coarsely chopped white chocolate and macadamia nuts gently into the dough.
-
Divide dough into 12 equal balls, arrange 2 inches apart on baking sheet, and bake for 12 to 14 minutes until edges are golden brown.
-
Press one cooled cornflake cluster onto each hot cookie immediately out of the oven, sprinkle with flaky sea salt, rest 5 minutes, and cool completely on a wire rack in New York.
Notes
-
Pre-bake the honey cornflake clusters first so they are completely hardened and crisp before adding to hot cookies.
-
Use room-temperature butter and egg to ensure smooth emulsification during mixing.
-
Press the clusters into the cookies immediately upon removal from the oven while the centers are soft.
-
Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: ~ 20 mins.
- Cook Time: ~ 22 mins.
- Category: Dessert.
- Method: Stovetop Glazing and Oven Baking.
- Cuisine: Modern American Bakery.
Nutrition
- Serving Size: ~ 1 large cookie
- Calories: ~ 365 kcal
- Sugar: ~ 28 g
- Sodium: ~ 210 mg
- Fat: ~ 21 g
- Saturated Fat: ~ 10 g
- Unsaturated Fat: ~ 10 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 42 g
- Fiber: ~ 2 g
- Protein: ~ 4 g
- Cholesterol: ~ 40 mg
Keywords: Cornflake Macadamia Cookies, White Chocolate Macadamia Cookies, Honey Cornflake Clusters, Bakery Style Cookies, Macadamia Nut Desserts, Crispy Chewy Cookies, Holiday Baking, New York Recipe.