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For the cornbread cookie dough: Cream together softened butter and sugars. Beat in eggs and vanilla extract. In a separate bowl, whisk together flour, cornmeal, baking soda, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
For the cornflake toffee: Melt butter and dark brown sugar together until it reaches 300°F (150°C). Remove from heat and stir in cornflakes. Spread the mixture onto a cookie sheet.
Bake the cornflake toffee for 5 minutes at 350°F (175°C). Let it cool and break into pieces.
For the cinnamon white chocolate: Melt white chocolate. Stir in vanilla bean powder and cinnamon.
Form cookie dough balls and place them on a baking sheet. Bake at 350 for 15 minutes or until golden brown.
Once cookies are out of the oven, while still warm, drizzle or spread the cinnamon white chocolate mixture over the top.
Immediately sprinkle the cooled cornflake toffee pieces over the melted white chocolate.
Allow cookies to cool completely before serving.