Corn Flake Crunch:
1/2 box (5 cups) / 170g cornflakes
1/2 cup / 40g milk powder
3 tablespoons / 40g sugar
1 teaspoon / 4g kosher salt
9 tablespoons / 130g unsalted butter, melted
16 tablespoons (2 sticks) / 225g unsalted butter, at room temperature
1 1/4 cups / 250g granulated sugar
2/3 cup / 150g light brown sugar
1 large egg
1/2 teaspoon / 2g vanilla extract
1 1/2 cups / 240g all-purpose flour
1/2 teaspoon / 2g baking powder
1/4 teaspoon / 1.5g baking soda
1 1/4 teaspoons / 5 g kosher salt
3 cups / 270g Cornflake Crunch
2/3 cup / 125g mini chocolate chips
1 1/4 cup / 65g mini marshmallows
Directions for Cornflake Crunch:
1. Heat the oven to 275F
2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep 1 month.
Directions for Cookies:
1. 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.
2. Reduce the mixer speed to low and add the flour, 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.
3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they're incorporated, no more than 30-45 seconds. Paddle in the mini marshmallows just until incorporated.
4. Using a 2 3/4-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 (Adrianna Note: I did this on one batch and they came out super thin. I found it unnecessary). 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.
5. Heat the oven to 375˙F.
6. 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 (Adrianna note: Mine took 10 minutes. I suggest keeping a close eye on them), 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.
7. 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.