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Cornflake Chocolate Chip Cookies - (Free Recipe below)

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SKU:
Cornflchcpco - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout

Ingredients:

  • 2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature (Must be full fat! Don't try to substitute here)
  • 1 1/4 cup granulated sugar
  • 2/3 cup light brown sugar, tightly packed
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. kosher salt
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cup mini marshmallows

Preparation:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
  • Add egg and vanilla extract and beat 7-8 minutes.
  • On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don't step away from the machine/over-mix!
  • Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
  • 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!)