Mallow & Cornflake Crunch Cookie

This homemade cookie is a play on the famous Milkbar cookie. Best part? You don't have to travel to New York or LA to get it. The melted marshmallows & unique crunch from pre-baked cornflakes gives this cookie a little extra something special.

Here's my process. Gather the goods. The best way to make sure you have everything you need.

Make the Cornflake Crunch

I usually make this the day before assembling and baking the cookies. It needs to cool so you can crumble it apart. A little more work however it is SO worth it.

You may think 'Oh, I'll just skip this part, its a lot of work'. DON'T SKIP this piece! It makes the cookie!

I place the cornflakes in the food processor and give them several pulses to break them down into much smaller bits. You could also use the 'bag and smash with a rolling pin' technique. Less dishes.

Throw in the dash of milk, sugar, melted butter, and salt. Give it a mix and spread it out on some parchment paper before baking for 20-25 minutes at 275 degrees. Allow for a few extra minutes if you feel its not quite done. It will dry and get crunchy as it cools.

Make sure to cream the butter and sugar for 3-5 minutes. Then another 5-7 minutes once you throw in the eggs and vanilla. This may seem like a long time, however this is why God gifted us with stand mixers. Turn her on and walk away. It needs time to aerate and work the sugars into the butter.

Whisk together the flour, salt, baking soda, and baking powder before adding to the butter mixture. Beat on low until just combined.

Add the cornflake crunch, mallows, and chocolate. Don't over mix.

Scoop onto a cookie tray lined with parchment and FREEZE! Do not skip this step! The cookies will ooze everywhere if you don't put them in the oven solid.

Once frozen, bake at 365 degrees for 10-11 minutes or until just starting to brown. I realize this temperature seems silly... but its what the cookie demands to be baked just right.

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Cookie Ingredients

• 1 cup butter, room temp

• 1 1/4 cup sugar

• 3/4 cup brown sugar

• 1 egg

• 1 tsp vanilla

• 2 cups flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1 1/2 tsp salt

• 2 cups cornflake crunch {see separate recipe below}

• 1 cup mini mallows

• 1 cup chocolate chips

Cornflake Crunch Ingredients

• 6 cups cornflake cereal, crushed

• 1/4 cup milk

• 3 T sugar

• 1 tsp salt

• 1 stick butter

Step 1: Make the cornflake crunch

1. Heat oven to 275

2. Pulse cornflakes in food processor.

3. Mix all ingredients and spread on parchment paper.

4. Bake for 20-25 minutes.

5. Let cool completely before using! Break up into small bits.

6. Store in freezer if necessary.

Step 2: Bake it

1. Cream butter and sugars for 3 minutes. Add eggs and vanilla, cream for 5-7 minutes.

2. Combine flour, powders and salt. Mix with whisk before adding to the butter mixture.

3. On low speed combine flour mixture and butter mixture for a minute or just until combined.

4. Add cornflake crunch, mallows and chocolate. Combine for a few seconds.

5. Scoop onto cookie sheet and freeze until solid. (IMPORTANT)

1. Heat oven to 365.

2. Bake for 10-11 minutes or until just brown.

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EAT & SHARE

This cookie has quickly become a favorite to anyone who's been brave enough to try it. My last batch didn't even last a day. SUCCESS.