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Ingredients
- Ingredients:
- 2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature (Must be full fat! Don't try to substitute here)
- 1 1/4 cup granulated sugar
- 2/3 cup light brown sugar, tightly packed
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 3 cups Cornflake Crunch
- 2/3 cup mini chocolate chips
- 1 1/4 cup mini marshmallows
Preparation
Step 1
I am going to warn you: these cookies are very involved. There are a lot of very specific steps you need to take, you need to make that cornflake crunch, and you need to do EXACTLY as the recipe says. And...having a stand mixer also helps. If you do one thing incorrectly, they will not turn out right (mine didn't...)
To keep your cookies from becoming (delicious) puddles like mine you need to do 2 things:
Chill the dough as directed-room temperature cookies will not bake correctly! (I chilled the dough exactly the way I was supposed to, so far so good)
You really need to have a stand mixer and follow all the mixing directions to the T. (I don't have a stand mixer yet, so this is where I fell short).
Preparation:
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
Add egg and vanilla extract and beat 7-8 minutes.
On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don't step away from the machine/over-mix!
Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)
When ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto parchment/siplat lined baking sheet(s) at least 4 in. apart.
Bake about 18 minutes, until browned around the edges and beginning to brown in the center. Cookies will puff, crackle, and spread. If they seem pale and doughy on the surface, leave in the oven for about 1 more minute.
Cool cookies completely on pan before moving them to a plate or an airtight container. At room temperature, cookies will keep fresh for 5 days-in the freezer, they will keep for 1 month.