Cornflake chocolate chip marshmallow cookies

CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES

From momofuku milk bar

16 Tbsp (225g) butter

1 1/4 C (250g) granulated sugar 

2/3 C (150g) packed brown sugar 

1 egg

1/2 tsp (2 g) vanilla

1 1/2 C (240g) flour

1/2 tsp (2g) baking powder

1/4 tsp (1.5g) baking soda

1 1/4 tsp (5g) salt

3/4 recipe cornflake crunch (see below)

2/3 C (125g) mini chocolate chips 

1 1/4 C (65 g) mini marshmallows 

Using paddle attachment of Bosch, cream butter and sugars for 2-3 minutes. Add egg and vanilla. Beat for 7-8 minutes. 

Reduce mixer speed to low. Add flour, baking powder, soda and salt. Mix just until combined. 

Paddle in the cornflake crunch and mini chocolate chips just until combined. Paddle in mini marshmallows. 

Use large cookie scoop (about 1/3 C) to make cookie balls on parchment lined sheet. Pat domes  flat. Wrap in plastic and refrigerate at least one hour. DO NOT BAKE FROM ROOM TEMP. 

Heat oven to 375. 

Place up to six chilled cookies on parchment lined sheet pan. 

Bake 18 minutes— should be browned on edges and just starting to brown towards center. 

Cool completely before transferring of sheet

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CORNFLAKE CRUNCH:

5 cups (170g) cornflakes

1/2 C (40g) milk powder

3 Tbsp (40g) sugar

1 tsp (4g) salt

9 Tbsp (130g) butter, melted 

Heat oven to 275

Crush cornflakes in a medium bowl to one quarter their original size. Add milk powder, sugar and salt. Toss to mix. 

Add butter and toss to coat, forming clusters. 

Spread on parchment lined pan and bake 20 minutes. Cool completely.