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Recipes - Cornflake Chocolate Chip Marshmallow Cookies Recipe

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

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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.

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