These Caramel Cornflake Cookies are just like sunshine in cookie form. The cornflakes on the outside go even more golden and super crispy, and then you hit the sweet caramel center balanced by the nutty almond flavour.
You will be in love with these cookies from the first bite; you have the super crunchy cornflakes met with the soft almond cookie, with a hint of salt, and then that caramel center makes the whole cookie. This was my first time making caramel using the boiling condensed milk method. I was happy with the results, but you can use any caramel you like.
I love anything with caramel, and these Caramel Cornflake Cookies are no exception. The crunch for the golden cornflakes, the gooey sweet caramel center and the soft almond cookie is just dreamy and an all-around perfect cookie.
3 hours 15 minutes
15 minutes
3 hours 30 minutes


  • One can of condensed milk
For the cookies:
  • 1 cup butter, room temperature
  • 1 1/4 cups dark brown sugar
  • 1/4 tsp almond essence
  • One egg
  • One egg yolk
  • 2 cups flour
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2-1 cup cornflakes


  1. Fill a large pot with water, enough to completely submerge the can with about 2cm of water above the can, and bring to a boil; place in the can of condensed milk and lower the heat to a gentle boil.
  2. Leave to boil for 1 1/2 hours. Check every 10-15 minutes and slowly top up with more boiling water to keep the can submerged under the water. Do not let the water go below the can.
  3. After 1 1/2 hours, remove it from heat; I left the can in the hot water for 30 minutes, then remove it and let it cool completely before opening it.
  1. Beat the butter and sugars with a handheld electric mixer for 1 minute until light and fluffy.
  2. Add in the egg and egg yolk and beat for another minute at high speed.
  3. Then mix in the almond essence.
  4. Mix in the flour, almond meal, baking powder and soda; until it’s just combined. We don’t want to over-mix!
  5. Take about a tablespoon ball of dough and flatten it in the palm of your hand.
  6. Place just under a teaspoon of caramel into the center of the dough. Fold up the sides and gently roll to seal in the caramel.
  7. Coat the outside of the cookie with cornflakes and place it on a baking tray lined with baking paper. (They can be relatively close together to chill)
  8. Chill in the fridge for an hour minimum or freezer for 20-30 minutes.
  9. Preheat the oven to 180 degrees about halfway through chilling time.
  10. Once the oven has preheated, cook for 12-15 minutes, 6-8 at a time; depending on your tray size, you want them to have room to spread.