Caramelized Cornflakes & Marshmallow Cookies

I always find Sundays a good day for baking cookies. These ones are originally from Momofuku Milk Bar - I found the recipe at Momofuku for 2, and knew I *had* to make it. Yes, the caramelized cornflakes do take some effort (not a lot though!). Yes, you can use regular cornflakes. No, it won't be the same. Yes, the caramelized cornflakes are completely addictive. You do want to make them, trust me.

You can make these cookies and stick them in the freezer, but I prefer them just from the oven and warm so what I do is freeze the cookie dough. I scoop out cookies, place them on a cutting board and freeze. When they're hard, I put them in a ziploc bag. When I want cookies, I just bake them like normal - adding a minute to the oven time, perhaps. (This trick works with most cookies by the way.)

Caramelized Cornflakes & Marshmallow Cookies
makes 54 cookies

375 g flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp salt
220 g unsalted butter
125 g granulated sugar
125 g brown sugar
85 g golden syrup (original uses corn syrup)
1 large egg
130 g dark chocolate, chopped (or mini chocolate chips)
60 g mini marshmallows
350 ml caramelized cornflakes, see below

Caramelized cornflakes:
350 ml cornflakes (about 60 g)
6 tbsp powdered milk
2 tbsp granulated sugar
1 tsp salt
100 g unsalted butter

Heat the oven to 150°C.

Melt the butter. Crush the cornflakes lightly in a bowl, and mix with the butter. Add the powdered milk, the sugar and salt, and mix well so that the cornflakes are completely covered.

Pour the cornflakes onto a lined baking sheet, and bake for about 15 minutes. Make sure they don't burn - but they should become golden brown.

Let cool before using.

For the cookies:
Preheat the oven to 175°C. Mix flour, baking powder, baking soda and salt in a bowl. Beat the butter with both sugars and the syrup in a stand mixer. Add the egg and keep mixing until really well blended.

Add the flour mixture and stir until smooth. Add the chocolate, marshmallows and finally the caramelized cornflakes.

Scoop out fairly small cookies (with a cookie scoop, or just shape balls) and place on lined baking sheets. Leave lots of room between them to allow for spreading.

Bake at 10-12 minutes, until they're lightly golden.

Recipe in Swedish:
Karamelliserade Cornflakes & Marshmallows Cookies