Marshmallow Creme Stuffed Chocolate Chip Cornflake Cookies

Name: Marshmallow Creme Stuffed Chocolate Chip Cornflake Cookies
Yield: 16
Ingredients: Cornflakes: 1 1/2 cup; butter: 1/2 cup; granulated sugar: 1/2 cup; brown sugar: 1/2 cup; vanilla extract: 1 tsp; egg: 1 large; all purpose flour: 1 cup; baking soda: 1/2 tsp; cinnamon: 1/2 tsp; sea salt: 1/4 tsp; dark chocolate chips: 1/2 cup; marshmallow fluff: 1/2 cup

Ingredients

1 1/2 cup Cornflakes
I used Trader Joe's purple maize flakes
1/2 cup butter
room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 large egg
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup dark chocolate chips
1/2 cup marshmallow fluff
refrigerated

Directions

Do you ever find yourself at 10:30pm – having already made two batches of cookies, personally addressed nearly a hundred Christmas cards, wrapped close to 30 presents, and run about a dozen last minute errands – thinking, “maybe I should make just one more batch of cookies.” No? That’s because you’re sane. I, on the other hand, am hardwired to constantly try to do just one more thing until I’m either completely out of time or drop from exhaustion – but the latter hasn’t happened yet, so I think we’re good.

Staying up until 1:00 am to bake cookies is an especially good idea when you’re hoping to get an early start on a long day of driving. But I needed more cookies to fill my gift baggies! The best thing about these cookies is that I kind of made them up. I hopped on my cookie Pinterest board looking for a recipe I had all the ingredients for – preferably something involving chocolate, since I deemed that was what was missing from my cookie gift bags. Realizing I had cornflakes (blue maize flakes, actually) that needed to be used, this Momofuku replica caught my eye. But even I’m not crazy enough to make cornflake crunch at midnight, but I realized there was something there. I also wanted to use the leftover marshmallow fluff that has been sitting in my cabinet forever (turns out the stuff never goes bad). Inspired by a couple other recipes, these beautiful monsters were born.

Also pictured:

Cornmeal Thumbprint Cookies I used blueberry preserves rather than cherry, which is an excellent combination. Mine spread too much so they’re kinda ugly but still delicious.
Blue Cheese Walnut Cookies I like to try to include a savory option for my friends with less of a sweet tooth, and we had some blue cheese I needed to use before we left. I wasn’t going to bother with cookie cutters, so I just rolled them into a log – chilled it well – and cut it into disks. These were really delicious, but how crumbly they are means they weren’t the ideal pick to put into holiday bags. Oh well.

In the end, I wasn’t too sad that I sacrificed sleep to make these cookies because they were ridiculously tasty – quite possibly my favorite batch of the day. And I got to eat a bunch of cookie dough while I was in the process, because E. coli can’t rain on my parade. As you can see, my cookies spread quite a bit because I only gave the dough about 30 minutes to chill. This worked out for Courtney, who got to eat the ones deemed unpresentable.

Courtney: “that one’s kinda ugly too.”

Me: “that one’s fine!”

Courtney: “well, now I touched it.”

Steps

1 Done	Preheat the oven to 300 F. Line a cookie sheet with parchment paper. Spread cornflakes out into one layer. Bake for 13-15 minutes. Set aside to cool.
2 Done	In a large mixing bowl, add butter and both sugars and beat until pale and creamy (approximately 2-3 minutes). Add vanilla extract and egg and mix until combined.
3 Done	In a separate bowl, sift together flour, baking soda, cinnamon and salt. Mix into your butter/sugar mix in batches, scraping down the sides of the bowl in between.
4 Done	Crush your toasted cornflakes using your hands until they are broken into smaller pieces. Mix cornflakes and chocolate chips into batter. Cover your dough with plastic wrap and refrigerate for at least an hour, or until completely chilled. This is important to preventing your cookies from spreading too much. Refrigerate the marshmallow fluff as well.
5 Done	Heat your oven to 325 F. Line two baking trays with parchment paper. Scoop a ball of approximate 2-3 tbsp of dough. Flatten with your hands and spoon one generous tsp of fluff into the center. Wrap the dough around the fluff and seal, then roll into a ball.
6 Done	Place on the cookie sheet, ensuring at least 2" between each cookie. Repeat with remaining dough. Baking for 10-12 minutes, or until golden around the edges. Let cool before removing from cooking sheet.