Corn Flake Cookies
Description
These cookies are amazing. Gooey marshmallows, and the buttery and toffee like taste make these cruncy cookies special.
Ingredients
cornflake crunch:
5 c. cornflakes
1/2 c. carnation instant nonfat dry powdered milk.
3 T. sugar
1 t. kosher salt
9 T. unsalted butter, melted
cookies:
2 sticks unsalted butter, at room temperature
1 1/4 c. granulated sugar
2/3 c. light brown sugar
1 large egg
1/2 t. pure vanilla extract
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1 1/4 t. kosher salt
3 c. cornflake crunch
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Crunch:
Preheat oven to 275 degrees. Line a sheet pan with parchment paper.
Pour cornflakes in a medium bowl; crush to one-quarter of their original size. Add the milk powder, sugar and salt; toss to mix. Add butter; toss well to coat. The mixture should form small clusters.
Spread clusters onto the sheet pan; bake 20 minutes, until toasted.
Cool the crunch mixture completely before adding cookie mixture. Begin assembling your cookies while waiting for cookie mixture to cool.
Dough:
Line a sheet pan with parchment paper.
Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment; cream together on medium-high for 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat on high for 7-8 minutes.
Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than one minute. Do not overmix.
On low speed, mix in the cornflake crunch and chocolate chips just until incorporated, no more than 30 seconds. Add the marshmallows; mix on low just until incorporated, about 30 seconds.
Portion out the dough in ⅓-cup size scoops onto your prepared sheet pan. Flatten the very top of the cookie, just so it isn't a ball.
Wrap entire sheet in plastic wrap; refrigerate for 1-2 hours or up to one week.
Bake:
Preheat oven to 375 degrees. Line a baking sheet pan with parchment paper.
Arrange the chilled dough at least 4 inches apart on the sheet pan. Since they are big and only getting bigger while baking, bake about 4 at a time.
Bake cookies 10 – 18 minutes. Start checking around 10 minutes. Cookies are done when they are nice and golden.
Remove from the oven; cool completely on the pan.
**If you make the cookies smaller, be sure to reduce cooking time.