Angela’s Caramelized Cornflake Cookies

Want a refresher on how to make this?

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Makes 12-16 Cookies

INGREDIENTS

For the Cornflakes

• 4 C cornflakes

• 1/4 C + 2 Tbsp milk powder

• 2 Tbsp granulated sugar

• 1/2 tsp salt

• 7 Tbsp melted unsalted butter (I usually brown it)

For the Dough

• 1 C unsalted butter at room temp

• 1 and 1/4 C granulated sugar

• 2/3 C brown sugar

• 1 egg

• 1 tsp vanilla extract

• 2 C all purpose flour

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1 C mini chocolate chips

• 1 C mini marshmallows

• All of the Cornflake Mix

INSTRUCTIONS

Prepare your cornflakes

Preheat the oven to 275°F and line a large cookie sheet with parchment paper. In batches, whirl cornflakes in a food processor until small, mostly even sized pieces but not powder! Can also crush with the bottom of a glass, but this takes some patience. In a large bowl, add and stir all cornflake mix ingredients, then spread out on a baking sheet in one even layer, and bake for 20 min. They should be a beautiful golden brown and smell amazing. Let cool to room temp while you prepare the cookie dough.

Make the dough

Cream butter and sugars in a mixer with paddle attachment. After scraping down the ball, mix in egg and vanilla.

In a separate bowl, briefly mix together dry ingredients. With the mixer on low, add dry to wet until just combined. Gently fold in mini chocolate chips, mini marshmallows, and cornflake mix (in the reel I leave marshmallows till last and nestle them in the middle of each cookie dough ball. I prefer them mixed in now with the rest of the dough, but choose your own adventure!) 

Scoop dough into 1/4 cup sized balls and freeze for about 30 min. Preheat the oven to 375°F while the dough chills. Add cookies to a parchment lined baking sheet, giving each cookie a few inches of space around it. If not frozen solid, squish cookies down for a flatter shape. Bake for 8-9 minutes until the edges are golden brown. Enjoy!

Thanks for sharing, Angela!