Cornflake Marshmallow Chocolate Chip Cookies

Adapted from The Cookbook Chronicles

2 sticks unsalted butter, room temperature
1 ¼ cup dark brown sugar, packed
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
1 ½ tsp kosher salt, plus more for sprinkling
2/3 cup oatmeal
1 cup lightly crushed cornflakes (about 1 1/4 cup before crushing)
2/3 cup mini chocolate chips
3/4 cup mini marshmallows

1. Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

2. Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.

3. Scoop and roll the dough into golf ball-sized spheres, and place on a parchment or silpat-lined baking sheet. Six will fit comfortably on one pan; they will spread. Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch of salt. Repeat with the remaining dough.

4. Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving onto a cooling rack to cool completely.

Printed from Playing House