Cornflake Chocolate Chip Cookies

These cookies have some wonderful flavors and texture.  Cornflakes to make them crunchy, chocolate and marshmallows to add extra jazz to these cookies. As they come out of the oven the centers are just a little soft and the chocolate and the marshmallows are slightly gooey.  A wonderfully tasty cookie to present to your family and/or guests.  My family loved these cookies. They were gone within an hour and they were asking for more.

Cornflake Chocolate Chip Cookies
From Family Circle Magazine Adapted Slightly by From My Southwest Kitchen

Ingredients:


1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
Cornflake Crunch (recipe follows)
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows

Directions:
1. With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes.  Scrape down bowl, add egg and vanilla extract, and beat 7 to 8 minutes.
2. Reduce speed to low and add next 4 ingredients;  beat until well combined.  Beat in Cornflake Crunch and chocolate chips.  Beat in marshmallows until just incorporated.
3. Using a 1/3-cup measure, drop  dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
4.  Heat oven to 375 degrees.  Line 2 baking sheets with parchment paper.
5. Place chilled cookies at least 4 inches apart on prepared baking sheets (no more that 4 cookies per sheet).  Bake 1 or 2 sheets at a time, 18 minutes per batch.  Cookies will crackle and spread.  Cool completely on sheets.  Repeat with remaining dough and cooled baking sheets.

Cornflake Crunch
Crush 5 cups cornflakes in a medium blow until they're one-fourth their original size.  Add 1/2 cup milk powder, 3 tablespoons sugar, and 1 teaspoon kosher salt; toss to mix.  Melt 9 tablespoons unsalted butter; add to cereal mixture and toss to coat, creating small clusters.  Spread clusters on a parchment-paper lined rimmed sheet pan and bake at 275 degrees F for 20 minutes.  Clusters should look toasted, smell buttery and crunch gently when cooled slightly.  Cool completely before using.  If not using right away, Cornflake Crunch will keep  for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.

Makes 18 cookies

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