Chocolate chip, cornflake & marshmallow cookies
Christina Tosi’s cornflake, chocolate chip and marshmallow cookies are nothing short of amazing.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Total Time: 1 hours 3 minutes
- Yield: 30 -40 cookies 1x
Ingredients
Scale
- 1 12-ounce box of cornflakes
- 1 cup powdered milk
- 3/8 cup sugar
- 2 t kosher salt
- 2 sticks of unslated butter plus 2 T, melted
- 1 pound of unsalted butter ( 4 sticks), room temperature
- 2 1/2 cups granulated sugar
- 1 1/3 cup brown sugar, packed
- 2 eggs, room temperature
- 1 t vanilla
- 3 cups flour
- 1 t baking powder
- 1/2 t baking soda
- 2 1/2 t kosher salt
- 6 cups cornflake crunch (see above)
- 1 1/3 cups chocolate chips
- 2 1/2 cups mini marshmallows
Instructions
- To make the cornflake crunch heat the oven to 275 degrees. Pour the cornflakes in a large bowl and crunch them up with your hands until their volume is reduced to one quarter of their original volume. Add powdered milk, sugar and salt, and toss some more to combine. Pour in the melted butter and continue to toss until all the cornflakes are coated and they begin to form small clumps.
- Line two baking sheets with parchment paper. Spread the cornflake clumps out on the baking sheet and bake for 20 minutes. Cool and store in an airtight container for up to a month.
- To make the cookie dough, use a stand mixer with a paddle attachment if you have one. On medium-high speed, cream together the butter and sugars for 2-3 minutes. Add eggs and vanilla and mix for another 7 to 9 minutes, occasionally scraping down the sides of the bowl. Butter is creamed when it is light and fluffy, has expanded in volume and is pale yellow in color.
- Add flour, baking soda and baking powder and mix on low speed for one minute, just enough to incorporate. Scrape down the sides of the bowl and add the cornflake crunch and chocolate chips and mix on low speed for 30 to 45 seconds until incorporated. Turn off the mixer and stir in the marshmallows by hand, just until incorporated.
- Make dough balls using a 2 3/4 ounce ice cream scoop or a 1/3 cup measuring cup. The dough balls will be about 2″ in diameter. This is the best size to get the right balance of crispy on the edges and gooey on the inside. Lay the dough balls out on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap. Refrigerate overnight and up to one week.
- When you are ready to bake the cookies heat your oven to 350 degrees if using a convection oven, or 375 degrees if using a conventional oven. Line your baking sheet with a silpat, parchment paper or foil. Put 6 cookies on each 13 x 18″ baking sheet, leaving plenty of room for the cookies to spread. Bake for 6 minutes, rotate the pans and bake for another 6 minutes. At this point watch the cookies closely, adding 1 minute of cooking time until the cookie centers are lightly colored and gooey and the edges are crispy and brown. Total cooking time will be between 12 and 14 minutes.
- Cool the cookies on the cookie sheets before transferring to an airtight container. Cookies will last at room temperature for about 5 days and up to a month in the freezer.