Best 2 Cornflake Chocolate Chip Marshmallow Cookies Recipes
Indulge in a delightful culinary adventure with our irresistible Cornflake Chocolate Chip Marshmallow Cookies! These delectable treats are a symphony of flavors and textures that will tantalize your taste buds. Each bite offers a delightful crunch from the cornflakes, a burst of chocolatey goodness from the rich chocolate chips, and a gooey, marshmallowy center that melts in your mouth. Perfect for any occasion, these cookies are a beloved classic that will bring joy to both young and old.
The Cornflake Chocolate Chip Marshmallow Cookies recipe is a delightful blend of pantry staples and a few special ingredients. With simple steps and a little patience, you'll have a batch of these irresistible cookies ready to savor. We also offer variations to cater to different dietary preferences, including a gluten-free option.
This recipe collection features three variations of these classic cookies:
1. **Classic Cornflake Chocolate Chip Marshmallow Cookies:** This is the original recipe that started it all. A combination of cornflakes, chocolate chips, and marshmallows, these cookies are a timeless classic.
2. **Gluten-Free Cornflake Chocolate Chip Marshmallow Cookies:** For those with gluten sensitivities, this variation uses gluten-free flour to create equally delicious cookies. Enjoy the same great taste without compromising on texture or flavor.
3. **Double Chocolate Cornflake Chocolate Chip Marshmallow Cookies:** Chocolate lovers, rejoice! This variation adds an extra dose of chocolate with the inclusion of both chocolate chips and cocoa powder. Prepare yourself for a rich and indulgent chocolate experience.
These Cornflake Chocolate Chip Marshmallow Cookies are not just any ordinary cookies; they are a delightful journey for your senses. Whether you prefer the classic recipe, the gluten-free variation, or the double chocolate indulgence, each bite will leave you craving more. So gather your ingredients, preheat your oven, and let's embark on this sweet adventure together!
CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 to 20 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
- With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES
Steps:
- 1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes. 2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. 3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows. 4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks - they will not hold their shape.) 5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. 6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Tips:
- Use fresh ingredients. This will make a big difference in the taste of your cookies.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies keep their shape.
- Bake the cookies at the right temperature. The cookies should be golden brown around the edges and just set in the center.
- Let the cookies cool on a wire rack before enjoying them. This will help them to crisp up.
Conclusion:
These cornflake-chocolate chip-marshmallow cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with your family and friends. So what are you waiting for? Start baking today!
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