Chocolate Chip Marshmallow Cornflake Crunch Cookies {recipe} – Broken

Post image for Chocolate Chip Marshmallow Cornflake Crunch Cookies {recipe} – Broken

I had an entirely different plan for this recipe and post and pretty much for my life.

But whatever day the Mayans predicted about the end was inaccurate. My world? It fell apart yesterday.

And today I am heartbroken…
chocolate chip cookies baking sheet
I was going to write about the Holidays. About how we put up our very first Christmas tree last week. About how terrifyingly excited I was to travel “home” to the East Coast and visit his family. About how I looked forward to baking failures in the kitchen because it would be for cookies for Santa and friends and neighbors and cakes for all the Christmas parties we would be going or throwing.

About how nothing is a failure when you do it out of love.

About how these Chocolate Chip Marshmallow Cornflake Crunch Cookies were probably not the wisest choice for someone who hates baking because they are complicated but totally worth it because look at the beautiful mess that happens when you break it apart.

Look at the mess.

When you break it apart.
Chocolate Chip Marshmallow Cornflake Crunch Cookies
I have so much I want to write. That’s how I’ve coped in the distant past. I wrote on my blog a lot when I was “going through stuff” — losing a job, struggling in a relationship, losing a relationship, struggling to find a relationship. It’s why I didn’t blog as frequently during the last three years; because I was so very very happy living and loving my life.

But today, and probably tomorrow, and possibly the day after that, I will be sad but surviving, unhappy but hopeful that in this lifetime, I am meant to have more than one love of my life because I just spent three years with one, and have to believe that there will be another.
Chocolate Chip Marshmallow Cornflake Crunch Cookies

Chocolate Chip Marshmallow Cornflake Crunch Cookies {recipe}

From the Momofuku Milk Bar Cookbook by Christina Tosi

Cornflake Crunch

If you can, make a little extra Cornflake Crunch to use as a topping for French Toast.
makes about four cups

INGREDIENTS

5 cups cornflakes
½ cup milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted

DIRECTIONS

Preheat oven to 275°.

In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)

On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

Cornflake Chocolate Chip Marshmallow Cookies

makes 15 to 20 very large cookies

INGREDIENTS

2 sticks room-temperature butter
1¼ cups granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
½ teaspoon vanilla extract
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoon kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1¼ cups mini marshmallows

DIRECTIONS

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

Preheat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Chocolate Chip Marshmallow Cornflake Crunch Cookies
Chocolate Chip Marshmallow Cornflake Crunch Cookies

Blog Widget by LinkWithin

Previous post:

Next post: