Cornflake Marshmallow Chocolate Chip 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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Cornflake Marshmallow Chocolate Chip Cookies – 5 Boys …

WEBJul 11, 2022 · Add milk powder, sugar, and salt and toss to combine. Add butter and mix until well combined. Spread cornflake mixture in an even …

Rating: 5/5(3)
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 the egg and vanilla, beat for 7 to 8 minutes. (It’s important that you mix it the full time!).
2. Add flour, salt, baking powder, and baking soda and mix on low just until dough comes together, no longer than 1 minute (the dough will still look shaggy). Scrape down sides of bowl with a spatula.
3. Add the cornflake crunch, mini chocolate chips and mini marshmallows and mix on low until just incorporated, about 45-60 seconds.
4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop (about 1/3 cup), scoop all the dough out onto prepared baking sheet, (you can put all the dough balls close together on one cookie sheet). Wrap baking sheet tightly with plastic wrap and refrigerate for at 2 to 3 hours or overnight.*

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