White Chocolate Macadamia Cornflake Cookies
Savor the perfect blend of crunchy, chewy, and sweet with my White Chocolate Macadamia Cornflake Caramel Cookies.
Oct 27, 2025
Savor the perfect blend of crunchy, chewy, and sweet with my White Chocolate Macadamia Cornflake Caramel Cookies.
Experience the ultimate dessert with my White Chocolate Macadamia Cornflake Caramel Cookies, blending creamy white chocolate, buttery macadamia nuts, and chewy caramel with crispy cornflakes. Perfect for gatherings or a unique after-dinner treat.
Why These White Chocolate Macadamia Cornflake Caramel Cookies Stand Out
This recipe offers a unique twist on the classic cookie. The blend of white chocolate and macadamia nuts brings a rich, buttery sweetness, while the caramel adds an indulgent chewiness. What sets these cookies apart is the addition of crushed cornflakes, which bring an unexpected crunch, creating a satisfying contrast to the soft and chewy texture. Each bite offers a balance of sweet, salty, and crunchy elements, making these cookies unforgettable.
Trending Ingredients and Customizations
White chocolate, macadamia nuts, and caramel are trending in the world of baking for their luxurious flavors and textures. These cookies are highly customizable—swap out white chocolate chips for dark chocolate, or add a sprinkle of sea salt on top for a salty-sweet contrast. For an extra touch, drizzle melted caramel over the cookies after baking for a decadent finish.
Perfect for Any Occasion
These White Chocolate Macadamia Cornflake Caramel Cookies are perfect for holiday cookie swaps, birthday parties, or just as an indulgent snack. They also make great gifts when packaged in a decorative tin or wrapped in parchment paper. Whether you’re baking for a special occasion or just craving something sweet, these cookies will quickly become a favorite in your recipe collection.
My White Chocolate Macadamia Cornflake Caramel Cookies recipe combines a perfect balance of flavors and textures, offering a crispy, chewy, and sweet bite every time. It uses trending ingredients like white chocolate and macadamia nuts. Also, with the surprising addition of crunchy cornflakes, these cookies are a delicious treat that stands out from the crowd. Make them for a party, a family gathering, or simply to satisfy your sweet tooth—you won’t be disappointed!
Key Ingredients:
White Chocolate Chips: Sweet, creamy morsels made from cocoa butter.
Heavy Cream: A rich, thick dairy product with a high-fat content. Perfect for adding creaminess and smooth texture to sauces, soups, and desserts.
Macadamia Nuts: Rich, buttery nuts that add a delicious crunch and creamy texture to both sweet and savory dishes.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (17)
Ingredients (17)
Cookie Dough
Caramel Cornflake Topping (Optional)
Instructions
Cookie Dough
In a large bowl or bowl with a hand mixer (or stand mixer fitted with a padel attachment), beat the butter (2 sticks), light brown sugar (1 cup), and granulated sugar (¾ cup) together over medium-high speed until light and fluffy.
Crack in the eggs (2 large) and vanilla (1 Tbsp) and beat to combine.
Add the salt (1 tsp), baking soda (1 tsp), and flour (2 ½ cups) and mix on low speed until just combined.
Finally, add in the white chocolate (1 ½ cups) and nuts (1 ½ cups) and mix until just combined.
Cover and refrigerate for at least 30 minutes.
Baking
Set oven to 375°F. Line 2 half-sheet trays with parchment paper.
Using an ice cream scoop, scoop out 1/4 cup-sized dough balls. Evenly place 6 on each sheet.
Bake for 13-15 minutes, switching sheets halfway through baking, until golden around the edge yet the center is still a little under.
Repeat with remaining dough.
Cornflake Caramel Crunch
In a medium saucepot, add the sugar (1 ½ cups) and water (½ cup). Cook over medium heat, stirring to dissolve the sugar.
Once it reaches a simmer, stop stirring. Increase to medium-high heat, and let cook until it reaches a deep amber color, swirling the pot occasionally.
Move pot off heat. Carefully add the butter (7 Tbsp), heavy cream (¾ cup), and salt (¾ tsp). Stir to combine.
Return to medium-high heat and cook until caramel reaches 244°F on a cooking themometer, about 6-7 minutes.
Stir in cornflakes (4 cups) and mix to combine.
Using two spoons, dollop generous amounts of the cornflake caramel onto the centers of each cookie.
Sprinkle cookies with flaky salt and let caramel cool to room temperature.
Cookies will keep in a covered container for 3 days. Make sure to separate cookies with parchment paper.
