cornflake crunch
- 6 cups cornflakes
- 1/2 cup / 40 g milk powder
- 1/4 cup / 50g granulated sugar
- 2 tsp / 8g kosher salt
- 2 sticks/ 16 tbsp butter, melted
Preheat the oven to 350° and line a half sheet pan with parchment or silicone
in a large bowl, add the cornflakes and crush them by hand until there are no intact flakes (they should end up around pea-sized or smaller!)
to the bowl, add the milk powder, sugar, and salt and mix to combine.
drizzle the melted butter over the cornflake mixture and mix by hand until all the crumbs have been coated.
spread the cornflake mixture out on the baking sheet into an even layer and bake for ~10 minutes or until the top layer is golden brown. stir and bake for 5 more minutes or until the cornflakes are a uniform, matte golden color.
let cool on sheet pan before incorporating into cookies
~makes 4-5 cups of cornflake crunch
malted chocolate chip marshmallow cookies
⏲️ active: 30 min, chill: 1-24 hrs
- 16 tablespoons (2 sticks)/ 225 g butter, at room temperature
- 1 1/4 cups / 250 g granulated sugar
- 2/3 cup / 150 g tightly packed light brown sugar
- 1 egg
- 1/2 teaspoon/ 2 g vanilla extract
- 1 1/2 cups/ 200 g flour
- 1/4 cup + 2 tbsp / 48 g malted milk powder (optional)
- 1/2 teaspoon/ 2 g baking powder
- 1/2 teaspoon/ 1.5 g baking soda
- 1 1/2 teaspoons/ 5 g kosher salt
- (4 cups)/3/4 recipe Cornflake Crunch
- 2/3 cup/ 125 g chopped dark chocolate
- 1 1/4 cups/ 65 g mini marshmallows, roughly chopped
Instructions
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, malted milk powder (if using), baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
- Still on low speed, paddle in the cornflake crunch and chocolate just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
- Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.
- Heat the oven to 375°F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
adapted from Christina Tosi
