November 8, 2013

Cornflake Chocolate Chip Marshmallow Cookies

This week I have been baking my little butt off. First were the Fruity Pebble cookies now it's Cornflake Chocolate Chip Marshmallow cookies and as you may be able to tell they are exactly the same I just use different cereal. 

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty

16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar 
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract 
1½ c. flour 
½ tsp. baking powder 
½ tsp. baking soda
1½ tsp. kosher salt 
3 c. Cornflake Crunch
2/3 c. mini chocolate chips 
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Cornflake Crunch
Yields about four cups

5 c. cornflakes 
½ c. milk powder 
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted

1. Heat oven to 275°.

2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)

3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

First make the Cornflake Crunch. Put the Cornflakes in a large bowl and  crush with your hands. Then add the milk powder, sugar and salt. Toss to mix. 

Then pour in the melted butter. 

Mix around and pour on a baking sheet. Bake at 275° for 20 mins. 

Now make the cookie dough. 

Whip together the butter and sugars 

Add in the egg and vanilla 

Mix in flour, baking soda, baking powder and salt. 

Then add the cornflake crunch and chocolate chips. 

Scoop out cookie dough and freeze. Then bake at 375° for 20 mins. 

These are the best cookies ever. They definitely take all day to make but they are soooo good. 
As soon as I make these cookies my friends devour them all. I think I got to eat one. Hahahaha. But having my friends enjoy my cookies makes me happy :)

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