Chewy gooey goodness.
The first time I made these cookies, they were a hot mess.
Pro tip: don’t mix mini marshmallows into cookie batter willy-nilly. They melt and dissolve in the oven, leaving your cookie looking like a strange amoeba with random craters in it.
Multiple tests later, I had solved the marshmallow issue . . . sort of. I could’ve kept testing different variations for another few weeks. And I still couldn’t decide if I liked the cornflakes inside the cookie dough or just wanted to coat the cookies in them for extra crunch.
My coworkers—who were all either recipe developers or foodies in their own way—liked the chewiness of the cornflakes in the dough. They liked the marshmallows pressed into the center of the cookie during the last few minutes of the bake, so they mostly melted but still kept some structure. With such unanimous affirmation, I decided to give up nit-picking and just publish the recipe.
Crispy on the outside, chewy in the middle, these cornflake marshmallow cookies are a uniquely delicious treat. Cornmeal gives the cookie a gorgeous sunny color and pronounced corny flavor, while the cornflakes create a satisfying chewy center and a delightfully crunchy exterior. And that cluster of mini marshmallows nestled in the center of each cookie promises a stretch of gooey marshmallow goodness as soon as you take a bite.
As a perfectionist, I’m never 100% happy with anything I do, so I’m never completely comfortable with presenting anything I create to the world. But lately I’m realizing that sometimes I need to let go of some of that perfectionism and just share what I have. Otherwise no one will get the chance to experience any of my creations. These cookies may still be a work in progress in my mind, but I hope you’ll enjoy them, because they truly are delicious. And if you want to futz a little with the recipe, be my guest!
Enjoy!
Cornflake Marshmallow Cookies
(Makes 20)
1 ¼ cup (150 g.) all-purpose flour
½ cup (78 g.) finely ground cornmeal
½ tsp. baking soda
½ tsp. kosher salt
½ cup (1 stick, 113 g.) unsalted butter, room temperature
½ cup (100 g.) brown sugar
¼ cup (50 g.) white sugar
1 large egg
1 tsp. vanilla extract
2 ½ cups (87.5 g.) cornflakes, divided
1 c. mini marshmallows
Special equipment: sheet pan, parchment paper, baking rack
Method
In a medium bowl, whisk together flour, cornmeal, baking soda, and kosher salt. In another, larger bowl, beat together butter and sugars until pale and fluffy. Beat in egg and vanilla until combined, then slowly stir in flour mixture until just incorporated. Fold in 1 cup (35 g) cornflakes. Cover and chill 1 hour.
Meanwhile, arrange oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Pour remaining 1 ½ cups cornflakes into a shallow bowl and crush into medium-sized pieces.
Scoop cookies into balls, about 2 tablespoons each. Roll in cornflakes and place on prepared baking sheets, about 1 inch apart. Bake 6-8 minutes, or until puffed and almost set. Remove from oven and press 3 mini marshmallows into the center of each. Return to oven and bake 2-3 minutes longer, until marshmallows are gooey and cookies are set and golden around the edges. (Do not overbake; cookies will set up as they cool.)
Let sit 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container.
Originally posted August 20, 2022.
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