- 170 grams Cornflakes
- 40 grams Milk powder
- 40 grams Sugar
- 1 teaspoon Salt
- 130 grams Butter, Melted
- 225 grams Butter, at room temperature
- 250 grams White sugar
- 150 grams Light brown sugar
- 1 Egg
- 1/2 teaspoon Vanilla extract
- 240 grams Bread flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 1 1/4 teaspoons Salt
- 270 grams Cornflake Crunch, (see recipe above)
- 125 grams Chocolate chips
- 65 grams Mini marshmallows
To make the cornflake crunch
- Pre-heat your oven to 140℃.
- Add the cornflakes to a medium-sized bowl and crush them with your hands until the are about 1/4 of their original size.
- Add the milk powder, sugar and salt and mix well.
- Add the melted butter and toss well.
- The cereal will start to cluster together. Line a baking tray with parchment paper or a silicone mat and spread the cereal mixture evenly across the lined tray.
- Transfer to the heated oven and bake for 20 minutes.
- When done, remove from the oven and allow to cool.
To make the cookies:
- Combine the butter and the sugars in the bowl of a stand mixer fitted with a paddle attachment.
- Cream together on medium-high for 2 to 3 minutes.
- Scrape down the sides add the egg and the vanilla and beat for 7 to 8 minutes.
- Then reduce the mixer speed and add the flour, salt, baking powder and bi-carb of soda. Mix for about 1 minute, no more.
- The dough should just come together. Scrape down the sides.
- Turn the machine back on, and on low speed add the chocolate chips, then the mini marshmallows and lastly the cornflake crunch. Stop mixing as soon as everything is just incorporated.
- Line a baking tray with parchment paper or a silicone mat.
- Use an ice cream scoop or spoon to spoon evenly size balls of dough onto the baking tray.
- Flatten the balls of dough slightly with your palms or fingers. Cover the cookies with plastic wrap and refrigerate for a few hours.
- Pre-heat your oven to 190℃.
- Make sure the cookies are at least 10cm apart.
- Bake for 18 minutes, then remove and allow to cool on the sheet pans.
- They can be stored in an airtight container in the refrigerator for up to a month