Tuesday, March 12, 2013

Corn Flake, Chocolate Chips & Marshmallow Cookies

In my opinion, cookie is one of the easiest baked goods I've ever thought about..it's easy and fast to make, plus more versatile than the other baked goods at any rate !

Anyway, I sometimes find it boring to make cookies that require or state such a plain and predictable method, so it's always fun and exciting to try one that is different and beyond your expectation... just like this cookie!

The recipe ( Makes 18 cookies, slightly adapted from here ).


152 g unsalted butter, room temperature
2/3 scant cup caster sugar + soft light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup all purpose flour
1/3 tsp baking powder
1/3 tsp baking soda
1/3 scant tsp salt
1/2 recipe of Cornflake Crunch (the recipe is below)
2/3 cup mini chocolate chips
45g mini marshmallows

Cornflake Crunch :

170 g cornflakes (haf of 12-ounce box, 5 cups)
40 g milk powder (1/2 cup)
40 g sugar (3 tablespoons)
4 g kosher salt (1 teaspoon)
130 g butter, melted (9 tablespoons)

Heat oven to 275F. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add milk powder, sugar, salt, and toss to mix. Add butter and toss to coat; butter will act as the glue binding the dry ingredients to the cereal creating small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when slightly cooled and chewed. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it wil keep for 1 month.


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy for 3-4 minutes. Scrape down sides of the bowl with a spatula.

Add the egg and vanilla extract and beat for more few minutes until blended.

On low speed, mix in flour, baking powder, baking soda, and salt until just combined.

Scrape down sides and add in the cornflake crunch, chocolate chips and marshmallow until just incorporated.

Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)

Heat oven to 375F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 15-18 minutes. The cookies should be browned on the edges and just beginning to brown toward the enter. Leave them in the oven for an additional minute or so if they aren’t and still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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