Cookies that are Gooey & Crunchy: Cornflake Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set it aside.
2. Spread the cornflakes evenly on a baking sheet and bake on the center rack for 10-15 minutes, checking and stirring every 5 minutes, until toasted and slightly darkened. Watch closely after 10 minutes as they can burn quickly. Set aside to cool.
3. In a large bowl, cream the butter and both sugars with an electric mixer.
4. Beat in the egg, egg yolk and vanilla extract.
5. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.
6. Add the flour mixture to the butter mixture gradually, mixing thoroughly after each addition until fully combined.
7. Fold in the toasted cornflakes and mini marshmallows with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions (40 g) of dough, roll each gently between your palms into a smooth ball, and place them on the baking sheet at least 2 inches (5 cm) apart.
9. Bake on the center rack at 350°F (175°C) for 10-11 minutes, until the edges just turn light golden brown.
10. Let the cookies cool completely on the baking sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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