Cornflakes may not seem like the most glamorous ingredient. But trust me on this one. Add some chocolate chips, peanut butter and the magic of marshmallows and it's a whole different story.
Chewy, crunchy, caramelized perfection. One word of warning though - the dough absolutely must chill. Patience is a virtue I definitely do not have, but it was 100% worth it this time.
WHAT YOU NEED:
1 cup unsalted butter, room temperature
1 cup white sugar
2/3 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups cornflakes
1/3 cup semi-sweet chocolate chips
1/3 cup peanut butter chips
1 1/3 cup mini marshmallows
Cream together butter and both sugars in a large bowl, using either a stand mixer with the paddle attachment or a hand mixer. Scrape down sides of bowl and add egg and vanilla; beat on medium-high for 3 to 4 minutes.
Reduce mixer speed to low and add flour, salt, baking soda and baking powder. Mix until dough just comes together.
Add cornflakes and both peanut butter and chocolate chips, mixing for no longer than a minute or so. Fold in miniature marshmallows with a spoon.
Line a baking sheet with parchment paper. Use a 1/3-cup measuring cup to 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.
Once dough is chilled, preheat oven to 375 degrees. Arrange dough balls at least 4 inches apart on additional baking sheets lined with parchment paper.
- Bake for 12 to 15 minutes, until puffed in the center and slightly brown on the edges. Cookies will look underdone, but they will firm up and darken while cooling. Cool completely before removing from cookie sheets.
Recipe adapted from Momofuku Milk Bar & Shutterbean