Cornflake Chocolate Chip Marshmallow Cookies
Posted on May 24, 2012
OK- so I found this recipe on Pinterest and they are SO AMAZING. LIKE SO GOOD. I LOVE THEM. I DROVE HOME FROM WORK TODAY JUST TO HAVE ONE. They remind me of a Butterfinger but cookie-style…super crunchy but still chewy with little bits of chocolate and marshmallow/toffee. MMMM. ***
There are a couple parts to this:
First, you need to make a “Cornflake Crunch” before you do anything.
Second, you need to refrigerate these bad boys for a couple hours (or overnight is even better) before baking. MMMM.
Here is what you need for the Cornflake Crunch:
- 7 cups cornflakes
- 1/2 cup milk powder
- 3 tbsp sugar
- 1 tsp salt
- 9 tbsp butter, melted
Preheat the oven to 275 degrees. In a medium size bowl, crush the cornflakes with your hands…no need to over do it, crush to approximately 1/4 the original size (if that makes sense).
Add milk powder, sugar, salt and mix…then add the butter and mix until the flakes are well coated. Spread the clusters on a baking sheet (parchment paper preferred but an un-greased baking sheet works well too) and bake for 20 minutes until they appear toasted. Allow the flakes to cool and set aside.
To make the Cookies, this is what you need:
2 sticks of butter, softened
1 1/4 cups sugar
2/3 cup light brown sugar
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
4 cups Cornflake Crunch
2/3 cup chocolate chips
1 1/4 cups marshmallows
Cream butter in a mixing bowl for about 30 seconds and add sugars. Cream together on medium high for 2 to 3 minutes then add the egg and vanilla.
Beat for about 7 to 8 minutes and then reduce the speed to low and carefully add the flour, baking powder, baking soda and salt. Mix just enough until the the dough combines (do not over mix!).
Add the Cornflake Crunch, chocolate chips and marshmallows and hand mix until everything has been distributed evenly.
Using a 1/3 cup measure, drop the dough onto a parchment-lined baking sheet making sure the balls are tightly rolled. Gently pat the tops down, plastic wrap the sheet and refrigerate for at least an hour (or up to a week). Don’t skip this step, the cookies will not hold their shape if they are baked at room temp!
Preheat the oven to 375 degrees and arrange 4 balls of dough per parchment-lined baking sheet (4″ apart)…these are BIG cookies.
Bake for 18 minutes and you will see the cookies puff, crack and then sprawl. The cookies should be brown on edges and then just starting to brown in the center.
Let them completely cool on the baking sheets prior to removing. If you remove them while warm they will fall apart, so be patient :0)
I literally just ate my last cookie…good thing I have leftover dough in the fridge! AND now I need to go running.
***Pictures from Averie Cooks here