Hello Cookie Friday!
It’s the day of the week again, where everybody is going to work much happier than the other days before – the weekend is basically right “in front of the door” as we say in Germany ;P Time to prepare something sweet to snack on or to surprise somebody, maybe as a little gift when you are invited to a party…. All bullshit! ;P
I am baking cookies cause I want to eat them! Me, not the others. Crunchy on the outside, still soft in the middle… that’s nothin to share. You do not bring them to friends. You eat them all by yourself!
Just kidding ;)) Cookies are the one thing you can do quick and easy normally. With no extra effort you can feed a whole football team – it doesn’t matter it you make 12 or 24 cookies. That’s why I really never have a problem sharing cookies. There are always enough ;P
The recipe for these cookies is from one of my favorite bakeries/coffee shops – momofuku milk bar in New York. I have made several of their recipes already – you can find a bunch of them on their website or the momofuku milk bar book*. Take a look. But be warned – most of the recipes require a bit of work and time. They also have a really nice book on the market: Momofuku Milk Bar Cookbook*
When I post their recipes here, I always make my own version since they use a lot of ingredients you hardly find here in Germany or cannot get hold of them at all here. If you have read my “about me” page, you already know this is one of the reasons this page exists… not because of momofuku’s recipes but the problematic ingredients. I really like American recipes, but not getting for example light corn syrup or cream of tartar here in stores is sometimes a problem when using those recipes. That’s why I started re-write recipes and adapt. And write it down here back in the days ;)) If you take a look at my kitchen now, you will find most of those tricky ingredients – every time a friend is going to the US or UK, they have to get me something, so I am well stocked. But still not using these things in my recipes for the blog. What I do is baking batches with “original” ingredients and another batch with an adapted recipe and compare – if it works well, the “improved” recipe ends up on the blog ;)
Saying all of that…. ;P In this recipe I used milk powder wich is not really common here in Germany. You can find it in supermarkets, but it is hardly used in “regular” recipes – Momofuku on the other hand uses it a lot. Normally I just leave it out, all bakes worked perfectly without it. So you can skip that one, if you can’t get it anywhere – the result will be only slightly different…
INGREDIENTS / ZUTATEN
For the cornflake crunch:
3 1/2 cups (130g) corn flakes
1/3 cup (30g) milk powder
3 tbsp. sugar
3/4 tsp. salt
1/2 tsp. vanilla extract
3.5 oz. (100g) butter, melted
For the cookies:
1 cup (230g) butter, at room temperature
1 1/4 cups (250g) sugar
1/2 cup (100g) brown sugar
1 egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
the cornflake crunch
2/3 cup (100g) chocolate chips
1 cup (60g) mini marshmallows
Für den Cornflake Crunch:
130g Cornflakes
30g Milchpulver
3 EL Zucker
3/4 TL Salz
1/2 TL Vanille Extrakt
100g Butter, geschmolzen
Für die Cookies:
230g weiche Butter
250g Zucker
100g brauner Zucker
1 Ei
1 TL Vanille Extrakt
260g Mehl (Type 405)
1/2 TL Backpulver
1/4 TL Natron
1 1/2 TL Salz
den Cornflake Crunch
100g Schokoladendrops
60g Mini Marshmallows
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and beat on high speed for about 6-7 minutes – the mixture should be very light and airy. Mix the flour with the baking powder, baking soda and salt. Add to the bowl and mix on low until just combined – do not overmix! Fold in the cornflake crunch, chocolate chips and mini marshmallows one after another – the dough will be very soft and sticky. Line a wooden board with plastic wrap and scoop 22-24 portions of dough (about 1/3 cup each) on top, close to each other to save space. Cover with plastic wrap and place in the fridge for at least 1-2 hours or over night.
3. Preheat the oven to 350˚F (180°C). Line baking sheets with baking parchment. Place the dough balls/portions on the baking sheets and leave at least 4 inches (10cm) space in beween – this way I got 4 cookies on one sheet. Bake for 15-18 minutes. The cookies are done, when the edges start to brown and get crisp and the center is still a bit soft. Do not bake them too long – they will firm up when cooling down. Take out of the oven, leave some time on the baking sheets and then transfer to a wire rack to cool down completely. They are good to eat for up to 5 days if stored in an airtight container.
2. Die Butter und beiden Zuckersorten in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt zugeben und ebenfalls auf höchster Stufe alles für 6-7 Minuten aufschlagen. Die Mischung sollte sehr luftig werden. Das Mehl mit dem Backpulver, Natron und Salz vermischen. Zur Schüssel zugeben und vorsichtig unterrühren. Nur kurz rühren. Den Cornflake Crunch, die Schokoladendrops und die Marshmallows nacheinander unterheben – der Teig wird recht weich und klebrig sein, aber das ist OK. Ein Blech oder Brett mit Folie auslegen und den Teig in 22-24 Portionen aufteilen und darauf platzieren. Mit Folie abdecken und dann für mindestens 1-2 Stunden oder über Nacht in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Backbleche mit Backpapier auslegen. Die Teigportionen mit mindestens 10cm (4 inches) Abstand auf die Bleche legen (bei mir haben 4 auf ein Blech gepasst) und dann für 15-18 Minuten backen. Die Cookies sind fertig, wenn die Ränder durchgebacken und dunkler sind, aber die Mitte immernoch etwas weich ist. Auf keinen Fall zu lange backen – die Cookies werden noch fest, wenn sie abkühlen. Aus dem Ofen nehmen, für kurze Zeit auf den Blechen abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen. Die Cookies bleiben für etwa 5 Tage frisch, wenn man sie in einem luftdichten Behälter lagert.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Chocolate Cornflake Crunch Marshmallow Cookies
- Prep Time: 40
- Cook Time: 18
- Total Time: 180
- Yield: 24 1x
Ingredients
For the cornflake crunch
- 3 1/2 cups (130g) corn flakes
- 1/3 cup (30g) milk powder
- 3 tbsp. sugar
- 3/4 tsp. salt
- 1/2 tsp. vanilla extract
- 3.5 oz. (100g) butter, melted
For the cookies
- 1 cup (230g) butter, at room temperature
- 1 1/4 cups (250g) sugar
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. salt
- the cornflake crunch
- 2/3 cup (100g) chocolate chips
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 275˚F (135°C). Line a baking sheet with baking parchment. Melt the butter and set aside. Add the cornflakes to a freezer bag and crush with a rolling pin until you get fine crumbs, but not powder. Add to a bowl and mix with the milk powder, sugar and salt. Add the vanilla extract and melted butter and mix until combined. Spread the mixture on the baking sheet to a thin layer and bake for about 20 minutes – it should look toasted but nor burned. Take out and let cool down completely. You can make more and use it in cookie recipes to get a little crunch in. If you want to store it, fill into a freezer bag or container and keep up to one month in the freezer.
- Add the butter and sugars to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and beat on high speed for about 6-7 minutes – the mixture should be very light and airy. Mix the flour with the baking powder, baking soda and salt. Add to the bowl and mix on low until just combined – do not overmix! Fold in the cornflake crunch, chocolate chips and mini marshmallows one after another – the dough will be very soft and sticky. Line a wooden board with plastic wrap and scoop 22-24 portions of dough (about 1/3 cup each) on top, close to each other to save space. Cover with plastic wrap and place in the fridge for at least 1-2 hours or over night.
- Preheat the oven to 350˚F (180°C). Line baking sheets with baking parchment. Place the dough balls/portions on the baking sheets and leave at least 4 inches (10cm) space in beween – this way I got 4 cookies on one sheet. Bake for 15-18 minutes. The cookies are done, when the edges start to brown and get crisp and the center is still a bit soft. Do not bake them too long – they will firm up when cooling down. Take out of the oven, leave some time on the baking sheets and then transfer to a wire rack to cool down completely. They are good to eat for up to 5 days if stored in an airtight container.
Notes
- Enjoy baking!
*Affiliate link to Amazon Germany (Advertising)
