Pretend it’s a month ago, and I’m telling you how I totally fulfilled my monthly resolution to send a treat in the mail. Except this time last month I was on the road, and while I had the best intentions to get it done before I left, well, I didn’t. However, I sent out double love in the mail this month to make up for my slack. These cookies went to K’s sister, Michelle and her family. The other treat went to K’s sister, Lisa, and her family. Matching mail treats are how I make sense of sending two in one month, and also I really like them and their families.
I feel pretty lucky that K’s family lives close enough to see them often. I first met them when they invited me to spend Easter with them. Everyone was incredibly welcoming, sweet, and made me feel at home right away. Since then, I’ve been incredibly fortunate to be welcomed into their home both for holidays I couldn’t make it home to Texas and for other weekends away. There’s trivia, drinks on the patio, food and lots of great conversation.
I decided to send Michelle, her husband, and her girls a batch of cookies that sounded so crazy and so good I had to try them out. These cookies start pretty straight forward–sugar, butter, eggs, flour–then they go off the rails a little bit and include marshmallows, dark chocolate, toffee pieces, and, wait for it, cornflakes. I almost called them everything cookies, but felt that even everything didn’t describe all their glory.
They’re inspired by the compost cookie at Momofuku Milk Bar in New York, which I have never actually tried or seen in person, but I’ve also never seen the Grand Canyon and I’m pretty sure it’s nice. How can you go wrong with cookies that have all the things a cookie should have, plus crunch. You can’t. That’s the answer.
Let’s get started.
When I bake I like to assemble all of my ingredients so I don’t have to go back and forth from the pantry a million times.
Here we have sugar, baking soda, baking powder, vanilla, salt, an egg, brown sugar, AP flour, toffee pieces, dark chocolate chips, mini marshmallows, and CORNFLAKES! Not pictured because it was sitting on the other side of the oven in order to arrive at room temperature: unsalted butter.
Begin by adding 2 sticks of room temperature butter to the bowl of your mixer and add sugar. Mix on medium for 5 minutes until light and fluffy. Add the egg and the vanilla extract and mix well, scraping down the sides once.
In a separate bowl, combine flour, salt, baking soda, and baking powder. Whisk that all together.
Add the dry ingredients to the wet ingredients all at once and mix on low until combined then increase speed and mix, scraping down the sides as needed, until just combined.
Next, add the good stuff. Add 1/3 cup of chocolate chips, 1/3 cup toffee pieces, and 1 1/4 cups mini marshmallows. Mix on low until combined, or fold in with a spatula.
Add the cornflakes and mix gently again until everything is evenly distributed.
I shouldn’t advocate eating raw cookie dough, what with the raw egg and everything, but who doesn’t sneak a bite when they’re baking? I’m telling you, that if you do, (when you do), this is the best cookie dough I’ve ever tried. Ever.
Scoop the dough out with a large spring-loaded ice cream scoop or a 1/4 cup measuring cup. These are pretty sizable cookies that spread a lot–you want a thin, crunchy, chewy cookie. Portion all the dough out on a cookie sheet lined with parchment paper.
Cover the dough with plastic wrap well and push it down slightly to flatten the cookies. Refrigerate for at least one hour, but up to a week. This is super important–do not bake these cookies at room temperature. They have a high butter-to-flour ratio and will not hold their shape if they’re not chilled.
After they have chilled in the refrigerator for a while, place the dough balls on another baking sheet lined with parchment paper, spaced 4 inches apart.
Bake at 375 degrees for 10-12 minutes, until the cookies have puffed and flattened and the edges are crispy.
Remove the cookies from the oven and let them sit for 5 minutes. Transfer them to a wire cooling rack and let them cool completely.
Repeat until all the cookies are baked. They’ll crisp up as they cool, but because of all the stuff inside, they’ll stay chewy in the center. My favorite type of cookie.
These cookies have it all. They’re accessible enough to be loved by even the pickiest of palates, but have enough going for them that they diverge from the typical run of the mill chocolate chip cookie.
I personally couldn’t keep my hands off of these, and will willingly admit that they served as lunch one day because I made them around lunch time and by the time I was done I was full of cookies and feeling the onset of a pretty brutal sugar crash. It was totally worth it.
K was a fan too so I saved a couple for us and wrapped the rest up tightly in plastic wrap and placed them in a white baker’s box to send off to New Jersey.
They arrived today and I was thrilled to hear that everyone enjoyed them. Cookies are great travelers and these were no exception. If you find yourself thinking of someone and want to let them know, bake some of these and send them out. It’s a great way to send some love.
Chocolate Marshmallow Crunch Cookies
- 1 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 1/4 teaspoons course salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup dark chocolate chips
- 1/3 cup toffee pieces
- 1 1/4 cup mini marshmallows
- 3 cups cornflakes
- In the bowl of a mixer, cream together the butter and both sugars on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla and mix, scraping down the sides as needed.
- In a separate bowl whisk together flour, salt, baking powder, and baking soda. Add all at once to the wet ingredients and mix on low to medium speed until the dough just comes together. Scrape down the sides to ensure all the flour gets incorporated.
- Add chocolate chips, toffee pieces, marshmallows, and cornflakes and mix on low until just combined, or fold them in with a spatula.
- Line a large baking sheet with parchment paper. Using a large spring-loaded ice cream scoop or a 1/4 cup measuring cup, scoop the dough out onto the parchment paper. Once all the dough is scooped, cover tightly with plastic wrap and lightly press the dough to flatten. Refrigerate for at least an hour, but up to a week. Do not bake cookies at room temperature–they will not hold their shape.
- When the dough has chilled, preheat your oven to 375 degrees and line a baking sheet with parchment paper. Arrange the dough 4 inches apart. Transfer to the oven and bake for 10-12 minutes, until the cookies have puffed, spread, and become crisp on the edges. Let them rest on the baking sheets for at least 5 minutes then transfer to wire racks and let them cool completely. Store in an air tight container for up to a week.