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Cornflake Marshmallow Cookies (Milk Bar Copycat) Recipe

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This recipe for Cornflake Marshmallow Cookies (Milk Bar Copycat) is from Favorite Foods from Fiksters, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cornflake Crunch:
4 cups cornflake cereal, roughly crushed
1/3 cup powdered milk
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 cup (1 stick) butter, melted
Cookies:
1 cup (2 sticks) butter, softened
1 1/4 cups granulated sugar
2/3 cup brown sugar, packed
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour, plus 2 tablespoons
1 cup bread flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

Directions:
Directions:
Cornflake Crunch:
1. Preheat oven to 275º F and line a baking sheet with parchment paper.
2. In a medium bowl add crushed cornflakes, powdered milk, sugar, and salt. Toss to combine.
3. Pour in the melted butter and toss again. (Small cornflake clusters will form).
4. Pour the mixture onto the baking sheet and bake for 20 minutes (or until the cereal is slightly toasted).
5. Cool completely. Then, break up any large clusters into bits.
Cookies:
1. Preheat oven to 350º F and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, add butter, granulated sugar, and brown sugar. Mix on medium until creamy (about 2 minutes).
3. Add egg and vanilla and continue mixing for 8 minutes. (Yes. 8 minutes, to aerate the dough.)
4. Add all-purpose flour, baking soda, baking powder, and salt and mix on low until just incorporated.
5. Gently fold in the cooled cornflake crunch, chocolate chips, and mini marshmallows. (The dough will be dry, but it should hold its shape on the cookie sheet.)
6. Using a large cookie scoop (about 1/4 cup), place the cookie dough on the lined baking sheet, slightly flattening each and leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes, or until golden brown.
8. Let the cookies cool slightly before transferring to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
Yields about 20 cookies
Preparation Time:
Preparation Time:
Prep time: 40 minutes, Cook time 15 minutes.

 

 

 

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