Cornflake Chocolate Chip Marshmallow Cookie

Cornflake Chocolate Chip Marshmallow Cookies Recipe …

WEBSep 6, 2022 · Add egg and vanilla and beat for an additional 7 minutes on high. Add dry ingredients and beat at a low speed until just combined. …

Rating: 4.4/5(18)
1. Make the crunch (You can do this a day ahead if you like. Store in an airtight container.) Pour the cornflakes into a medium bowl. Break up the cornflakes with your hands until they’re about half the size. Mix them together with the milk powder, sugar, salt and melted butter. Pour onto a parchment lined baking sheet and bake at 275 F for 20 minutes or until the crunch turns a golden brown. Let cool.
2. Make the cookie dough while the crunch is in the oven. Cream butter and sugars for three minutes. Your mixer speed at should be on high. Add egg and vanilla and beat for an additional 7 minutes on high. ----Total mixing time for wet ingredients is 10 minutes----- Add dry ingredients and beat at a low speed until just combined. Add mix-ins and all of the cornflake crunch until combined.
3. Cover dough with plastic wrap and chill for at least two hours, preferably overnight.
4. To bake: you have choices. Either scoop the chilled dough using a third of a cup measuring cup to make giant cookies or use a regular cookie scoop to make regular sized cookies.

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MILK BAR CORNFLAKE MARSHMALLOW COOKIES

WEBApr 15, 2018 · Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for …

1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. Heat the oven to 275°f.

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CornflakeChocolate ChipMarshmallow Cookies

WEBAug 4, 2020 · Directions. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 …

Rating: 3.8/5(425)
1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

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