I am neither brave or bold enough to make just chocolate chip cookies. Everyone’s mum or grandma makes “the best” chocolate chip cookies. Mine is still the Famous Amos’ Macadamia Chocolate Chips Cookies btw. 😛 So out of respect, I dared not compete. Instead, we made chocolate chip tribute — the cornflake marshmallow chocolate chip cookies.
I texted Mimi one day and asked her if she wanted to bake something together. She was okay with it and I told her about the cookies I want to recreate. I first tasted the cookies at Fluff Bakery in TTDI and guys, it’s soooo good!! We made a big batch of cookies and they were all finished in two days. Even Mimi’s boss loved it haha!
I was only the sous chef this time around, so I prepared all the ingredients before Mimi came over. I prepared the cornflakes crunch a day before just because I want to snack some haha. I took the recipe from Smells Like Home, do check them out for other amazing recipes! As usual, we tweaked the recipe a bit to our liking.
for the cornflakes crunch:
5 c cornflakes (I used Kellogg’s Frosties)
1/2 c malted powder (I used Horlicks, 100 g)
3 tbsp granulated sugar
1 tsp salt
9 tbsp unsalted butter, melted (125 g)
for the cookies: (makes 18 large-sized cookies)
16 tbsp unsalted butter (225 g)
3/4 c granulated sugar (150 g)
2/3 c brown sugar (134g)
1 large egg
1/2 tsp vanilla extract
1 1/2 all-purpose flour (240 g)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3 c cornflake crunch
2/3 c mini chocolate chips
1 1/4 c mini marshmallows
To make the cornflake crunch: Preheat the oven to 135 degree Celcius and line a large baking sheet with parchment paper.
Add the cornflakes to a very large bowl and crush them with your hands until they re about the size of small peas. Stir in the milk powder and salt and then melted butter, stirring everything together until well combined. You should have small clusters.
Spread the cornflake clusters out on the baking sheet in one even layer, Bake for 20-25 minutes. stirring once, until they are toasty and golden brown. The clusters will crisp as they cool. Cool the cornflake to room temperature on a wire rack before adding to the batter.
To make the cookies: Cream the butter and sugars at medium-high speed in the bowl of a stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla and continue beating for 7-8 minutes. Reduce the speed to low and add the flour, baking powder, baking soda, and salt, stirring just until the dry ingredients are incorporated. With the mixture on low, stir in the cornflake crunch, chocolate chips, and marshmallows.
Line two baking sheets with parchment paper. With a large cookie/ice cream scoop, portion out 1/3 cup rounds of dough onto the sheets. Lightly flatten the rounds into discs with your fingers. If you have extra cornflake crunch, feel free to sprinkle on a little extra over the discs. Wrap the baking sheets with plastic wrap and freeze for at least 1 hour before baking.
When you’re ready to bake, preheat the overn to 190 degree Celcius. Space the dough 4 inches apart on the baking sheets and bake for 12-16 minutes, until the cookies are light brown and turn puffy in the centres — they will spread as they bake. Transfer the sheets to a wire rack to cool for 10-15 minutes before transferring the cookies to the racks to cool completely. Cookies will keep for 2-3 days at room temperature in an airtight container.