Marshmallow Cornflake Chocolate Chip Cookies

March 10, 2020

Marshmallow Cornflake Chocolate Chip Cookies

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


That easy-to-bake cookie you're looking for with all the chew, crunch, and chocolatey goodness. Bet you can't eat just one!

Yields30 Servings
Prep Time1 hrCook Time13 minsTotal Time1 hr 13 mins


Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 tsp salt
 2 large eggs
 2 tsp vanilla extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 1 cup crushed frosted cornflakes
 3 cups marshmallows (8 Jet-Puffed S'moreMallows Marshmallows or 3 cups mini marshmallows)

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the chocolate bar into chip size pieces and set aside. If using the S'moreMallows shaped marshmallows, chop them up into small pieces and set aside. Crush the frosted cornflakes and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the eggs and vanilla extract, one at a time, until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) and mix until just combined. Try not to over mix! Then, add in the chocolate, marshmallows, and cornflakes and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can make about 9 cookies). After scooping, roll the dough with your hands to smooth out the mounds and flatten a little so they are still mound-shaped rather than circles.

7

After shaping, place each baking sheet into the refrigerator for 10 minutes, then bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at around 10 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out and let them cool on the tray for about 8-10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath the cookie to lift as the melted marshmallows will cause it to stick to the baking surface. Transfer the cookies to a cooling rack to completely cool.

8

Repeat steps 6 and 7 until dough is finished. Enjoy!

Ingredients

Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 tsp salt
 2 large eggs
 2 tsp vanilla extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 1 cup crushed frosted cornflakes
 3 cups marshmallows (8 Jet-Puffed S'moreMallows Marshmallows or 3 cups mini marshmallows)

Directions

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the chocolate bar into chip size pieces and set aside. If using the S'moreMallows shaped marshmallows, chop them up into small pieces and set aside. Crush the frosted cornflakes and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the eggs and vanilla extract, one at a time, until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) and mix until just combined. Try not to over mix! Then, add in the chocolate, marshmallows, and cornflakes and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can make about 9 cookies). After scooping, roll the dough with your hands to smooth out the mounds and flatten a little so they are still mound-shaped rather than circles.

7

After shaping, place each baking sheet into the refrigerator for 10 minutes, then bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at around 10 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out and let them cool on the tray for about 8-10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath the cookie to lift as the melted marshmallows will cause it to stick to the baking surface. Transfer the cookies to a cooling rack to completely cool.

8

Repeat steps 6 and 7 until dough is finished. Enjoy!

Marshmallow Cornflake Chocolate Chip Cookies

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