Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Cornflake Chocolate Chip Marshmallow Cookies

Recipe Name

Cornflake-Chocolate Chip-Marshmallow Cookies

Submitted by

cpasqualucci@yahoo.com

Recipe Description

From Martha Stewart show, featuring recipe from Christina Tosi, owner of Momofuku Milk Bar in NYC. This recipe needs "Cornflake Crunch", which is a separate recipe.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	17	Ready In (minutes)	37

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



2	sticks	softened unsalted butter
1 1/4	cups	granulated sugar
2/3	cup, packed	brown sugar, light packed
1	large	eggs
1/2	teaspoon	vanilla extract/pure
1 1/2	cups	all-purpose flour
1 1/4	teaspoons	course sea salt
1/2	teaspoon	baking powder
1/4	teaspoon	baking soda
2/3	cup	semisweet mini chocolate chips
1 1/4	cups of miniature	minature marshmallow

Steps

Sequence	Step

1	Cream together butter adn both sugars in the bowl of electric mixer on medium high, 2-3 minutes. Scrape down sides of bowl. Add egg, vanilla. Beat for 7-8 minutes more.
2	Reduce speed to low. Add flour, salt, baking powder, baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides.
3	With the mixer on low, add 3 cups of CORNFLAKE CRUNCH (different recipe), chocolate chips. Mix just until combined. Add mini marshmallows just until incorporated.
4	Line a baking sheet with parchment paper. Using a 2 3/4 ounce ice cream scoop, or 1/3 cup, portion dough onto prepared baking sheet. Pat tops of cookie domes flat. Wrap tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies at room temperature or they will not hold their shape.
5	Preheat oven to 375 degrees F. Line additional baking sheets with parchment paper or nonstick baking mats.
6	Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked and spread...browned on the edges, about 16-18 minutes. Let cool completely on baking sheets. Cookies can be stored in airtight container at room temperature for up to 5 days, and frozen for up to 1 month.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact