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Chocolate Cornflake Crunch Marshmallow Cookies

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 18
  • Total Time: 180
  • Yield: 24 1x

Ingredients

Scale

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

  1. 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.
  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.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/chocolate-cornflake-crunch-marshmallow-cookies/