Sweet, chewy, sticky and so moreish! These caramel cornflake cookie sandwiches are your new favourite indulgent treat!
My caramel cornflake crunch brownies are consistently one of my top recipes on the blog, and I can totally see why. The caramel cornflake topping is sweet, sticky, chewy, a little salty and just so delicious! So I’ve wanted to include them in another bake for so so long. And honestly, this is worth the wait! Caramel cornflake cookie sandwiches, stuffed with a whipped milk chocolate ganache that is so silky and creamy. They’re chewy, sticky, the perfect combination of salt and sweet and the most indulgent treat!
Key Ingredients You’ll Need
- Cornflakes – This one goes without saying! But make sure your cornflakes are fresh, and haven’t gone stale and soft left at the back of your cupboard! You don’t want them to turn to mush when they’re stirred into the caramel.
- Double Cream (heavy cream) – You’ll need double cream not just to make a super silky caramel sauce, but also as a key component for the whipped milk chocolate ganache. It has to be double cream, single cream won’t work the same.
- Milk Chocolate – As always with chocolate, use the best quality you can afford. Especially when you’re making something like ganache, where there is literally only two ingredients, the quality of the chocolate will really make a difference.
How to make caramel cornflake cookie sandwiches
This is a no-bake treat, but it does require some hob/stove time! You’ll need to make a silky ganache (which is WAY easier than it sounds) and a deliciously rich caramel. But I promise both these are so achievable and look so impressive! And taste so so good. That combination of chewy sticky caramel cornflake cookie, with the creamy whipped milk chocolate ganache filling works so well. And they’re even better the next day!
Making the ganache
Now if you’ve never made ganache before, you might not realise that it’s only made of two ingredients. Cream and chocolate. Yep, you heard that right. And this is the same for dark chocolate, milk chocolate or white chocolate ganache. The only thing that changes is the ratio of chocolate to cream. It is abit of personal preference, but what works for me is;
- Dark Chocolate 1:1
- Milk chocolate 2:1
- White chocolate 3:1
I think the most surprising thing about ganache though, is how damn simple it is to make!! Just pour hot cream over finely chopped chocolate. Leave for a few minutes. Then stir together to create a delicious emulsion. Honestly, couldn’t be simpler than that!
My only tips are; to chop your chocolate very finely and evenly, so you’re not left with chunks of unmelted chocolate in your ganache. And to not overheat your cream. You just want to heat it until it just starts bubbling at the edges. That’s all.
Then the ganache needs to be left at room temperature to cool down, until it gets to a spreadable buttercream like consistency. This should take about one hour!
Making the caramel
While the ganache is cooling and thickening, you can get started on the caramel for your cookie sandwiches. This is a dry caramel, which makes things wayyy easier as you can stir the sugar while it’s cooking!
A dry caramel means just sugar without any liquids. A wet caramel would be made with sugar and water, and stirring is a big no no! Without going into too much detail, stirring can help the sugar to crystallise which we do not want! But for us today, stirring is definitely allowed.
So my biggest tip when making this caramel is that you need to have all your ingredients prepared and weighed out ready. Once the sugar has all dissolved and your caramel is a golden amber colour, you need to add the cream and butter almost immediately otherwise the caramel will continue to cook (even when off the heat!) and it will burn. Trust me, it happened to me when trying to take pictures!! The things I do for a process shot eh?! 😉
So back to the process. The sugar should be placed into a large heavy-bottomed saucepan and cooked over a medium heat. As I said, you can stir the sugar, so do so to help encourage even melting of the sugar. It will look like nothing is happening for a little while and then start to melt quite quickly.
Once all the sugar has melted and the liquid caramel is a golden amber colour, pour in the cream. Stirring as you go! It may seem initially like the cream has just congealed in one giant blob, but just keep stirring quickly and it will combine. Do be careful at this state though, as the change in temperature will cause the caramel to bubble up ferociously!
Then you can stir in the butter, salt and vanilla until they’re all combined and your caramel is silky smooth and a golden brown colour. Then it needs to go back on the heat!
You’ll need a food thermometer for this next stage, as the caramel needs to be cooked until it reaches 118C. You can stir the caramel every now and then to prevent it from catching, but you don’t need to stir continuously. Which is a relief, as this process should take around 10 minutes!
Finally, once the caramel has reached the right temperature you can take it off the heat and stir in the cornflakes. Make sure they are all completely covered, and then resist the urge to eat a spoonful! Because it will smell delicious!!! But be so so hot! So be careful.
Assembling the cookie sandwiches
Finally, to assemble! Grab a large baking tray and line it with baking paper, and grab a 7cm cookie cutter. Then using the cookie cutter as a ‘template’, spoon two or three teaspoonfuls of the hot caramel Cornflake mixture into the cookie cutter. Then press down using the back of the spoon, so it’s well compacted and in a cookie shape! Then remove the cookie cutter and begin the process again!
The cookies are actually quicker to create than it seems, but you do need to be careful as the mixture is still very hot! And you definitely need to do this while the mixture is hot, otherwise the caramel will harden in the pan and it’ll be impossible to scoop out!
Don’t worry about leaving too much space between the cookies, as they won’t spread! Instead, they need to go into the fridge to chill and harden for 20minutes.
While the cookies are chilling, the scoopable ganache should be whipped on a high speed to make a delicious pipeable filling. And voila! The Cornflake cookies can be sandwiches with the whipped ganache and eaten straight away!!
Tips & Tricks
Yes! I actually think they taste better the next day, and they keep really well in an air-tight container at room temperature or in the fridge. They can also be frozen! Just defrost at room temperature before eating.
You could use a white chocolate or dark chocolate ganache if you prefer, but I do think the flavour profiles of milk chocolate work especially well in these cookies.
You definitely could….but where’s the fun in that!! 😉
These caramel Cornflake cookie sandwiches with whipped ganache filling are the most decadent treat! They’re chewy, moist, sticky, sweet, a little salty and so impressive to look at! I loveee how well they keep, so you can have a delicious treat all week. The perfect bake to gift to friends or take on a picnic!
You may also like:
- Caramel Cornflake Crunch Brownies
- Caramel Cornflake Chocolate Chunk Cookies
- Mint Chocolate Viennese Whirls
Caramel Cornflake Cookie Sandwiches
- 200 g milk chocolate around 35%
- 100 ml double cream
- 300 g caster sugar
- 200 ml double cream
- 100 g unsalted butter
- 1/2 tsp table salt
- 1 tsp vanilla extract
- 125 g cornflakes
- For the whipped ganache: Very finely chop the chocolate, place in a heatproof bowl and set aside. Then heat the cream in a small saucepan, until just bubbling at the edges. Pour over the chocolate and leave to sit for 2 minutes. Then carefully stir to combine until you're left with a smooth emulsion. Place clingfilm directly on the surface of the ganache to prevent a skin forming, and leave to cool and thicken until its a buttercream consistency (solid but scoopable). This should take about an hour.
- For the caramel: Firstly line a large baking tray with baking paper and set aside. Then place the sugar in a large heavy-bottomed saucepan and put over a medium-high heat. Stirring occasionally to ensure the sugar melts evenly, cook until your caramel is a golden-amber colour. Then take off the heat and immediately stir in the cream, butter, salt and vanilla – the mixture will bubble up violently so be careful. Place back on the heat and cook until the caramel reaches 118C on a food thermometer (this will take around 10 minutes).
- Once your caramel has reached the correct temperature, take off the heat and stir in your cornflakes. Making sure all the cornflakes are evenly covered. Then create cookie shapes with a 7cm cookie cutter, by placing the cutter onto the lined baking tray and scooping some cornflake mixture inside. Pack down with a spoon, then remove the cutter. Repeat the process with all the caramel cornflake mixture, making 14 cookies, then place the tray into the fridge to set for 20 minutes.
- Once the right consistency for the ganache has been achieved, using an electric hand-whisk, whisk for 1-2 minutes on a high speed until light and fluffy. Then pipe or spread onto half of the chilled cornflake cookies and sandwich them together to create 7 cookies.