cornflake-chocolate chip-marshmallow cookies
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- from Momofuku Milk Bar:
- Cornflake-Chocolate Chip-Marshmallow Cookies
- 2 sticks butter, room temperature
- 1 1/4 c. (250 g.) sugar
- 2/3 c. (150 g.) light brown sugar (packed)
- 1 egg
- 1/2 t. vanilla
- 1 1/2 c. (240 g.) flour
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1 1/4 t. kosher salt
- 3 c. cornflake crunch (recipe below)
- 2/3 c. mini chocolate chips
- 1 1/4 c. mini marshmallows
- Cornflake Crunch:
- 5 c. (170 g.) cornflakes
- 1/2 c. (40 g.) milk powder
- 3 T. sugar
- 1 t. kosher salt
- 9 T. melted butter
Adapted from sherisilver.com
Cornflake-Chocolate Chip-Marshmallow Cookies
from Momofuku Milk Bar:
Prepare a baking sheet with parchment paper; put aside.
Beat butter and sugars in your stand mixer on medium high for 2-3 minutes. Scrape down the sides, add the egg and vanilla, and beat for 7-8 minutes.
Add the flour, baking powder, baking soda and salt to the mixer – beat on low speed for 1 minute. Scrape down the sides.
Add the cornflake crunch and chocolate chips and beat on low speed for no more than 45 seconds. Add the marshmallows and beat just till incorporated.
Using a 2 3/4 oz. ice cream scoop (or a 1/3 c. measure), scoop the dough out in portions onto your prepared pan (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate for at least 1 hour, or up to 1 week (I waited an hour; I’d give it at least 2 hours total to really firm them up).
Pre-heat your oven to 375. On parchment-lined baking sheets arrange cookies at least 4″ apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till browned on the edges and just brown toward the centers.
Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.
Pre-heat oven to 275.
Pour the cornflakes into a medium bowl and, using your hands, crush until they are about 1/4 of their original size. Add the dry ingredients and toss to coat. Add the butter and toss to coat.
Spread mixture on a parchment-lined baking sheet (there will be small clusters; this is fine). Bake for about 20 minutes, or till mixture looks toasted and smells buttery. Cool completely before using.
Can be stored in an airtight container for 1 week at room temperature or 1 month in the freezer.
Some noteworthy adjustments:
increased flour 240g to 270g
baking powder from 1/2 teaspoon to 3/4 teaspoon
refrigerate the dough for 3 1/2 hours and bake the cookies for 14 minutes instead of 18.