Saturday Morning Marshmallow Cookies
Introduction
Saturday mornings are the perfect time to bake something sweet and delicious! These Saturday Morning Marshmallow Cookies are gooey, crunchy, and a hit with everyone. They bring a smile to your face and make your weekends extra special!
Why Make This Recipe
These cookies are not just tasty; they are easy to make! With ingredients you probably have at home, they are great for kids and adults alike. Plus, baking together creates wonderful memories. You’ll have warm, fresh cookies to enjoy with your family this weekend!
How to Make Saturday Morning Marshmallow Cookies
Ingredients:
- 170 g cornflakes
- 40 g milk powder
- 40 g granulated sugar
- 4 g kosher salt
- 130 g unsalted butter (melted)
- 225 g unsalted butter (at room temperature)
- 250 g granulated sugar
- 150 g light brown sugar
- 1 large egg
- 2 g vanilla extract
- 240 g all-purpose flour
- 2 g baking powder
- 1.5 g baking soda
- 5 g kosher salt
- 270 g cornflake crunch
- 125 g mini chocolate chips
- 65 g mini marshmallows
Directions:
- Start by preheating the oven to 275°F (135°C).
- Pour the cornflakes into a bowl and crush them with your hands until they’re about a quarter of their original size.
- Add the milk powder, granulated sugar, and kosher salt to the bowl. Toss everything together to mix well.
- Now, add the melted butter and toss again to coat the cornflakes evenly.
- Spread the cornflakes on a silpat or parchment-lined sheet pan. Bake them for 20 minutes or until they are golden and smell buttery.
- Let them cool completely before using them in the cookie dough. Measure out 3 cups of cornflake crunch for the cookies and set aside.
- In a stand mixer bowl, combine the room-temperature butter and both types of sugar. Cream them on medium-high speed for 2-3 minutes.
- Scrape the bowl’s sides, add the egg and vanilla, and beat on medium-high for 7-8 minutes. The mixture should be light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and 5 g of kosher salt.
- Lower the mixer speed to low and gradually add the dry ingredients. Mix just until the dough comes together, around 30-45 seconds. Be careful not to overmix!
- Gently fold in the cornflake crunch and mini chocolate chips until just incorporated. Then, add the mini marshmallows and mix for a few seconds more.
- Using a large ice cream scoop, portion the dough onto a parchment-lined sheet pan, leaving some space between each ball.
- Press down on the tops of the cookie dough balls to flatten them a bit.
- Cover the sheet pan with plastic wrap and refrigerate for at least 1 hour, or place it in the freezer for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Place the chilled cookie dough balls on a parchment-lined cookie sheet, making sure they are at least 4 inches apart.
- Bake for 12-15 minutes. The cookies will spread out and be soft right out of the oven.
- Let them cool on the sheet pan for 10 minutes before gently transferring each cookie to a wire rack to cool completely.
How to Serve Saturday Morning Marshmallow Cookies
These cookies are best served warm, straight from the oven. You can enjoy them with a glass of milk or a cup of coffee. They also make a great addition to any breakfast or brunch spread!
How to Store Saturday Morning Marshmallow Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. You can enjoy them for about a week. If you want to keep them longer, you can freeze them. Just make sure they’re completely cooled before putting them in a freezer bag.
Tips to Make Saturday Morning Marshmallow Cookies
- Make sure the butter is at room temperature for better mixing.
- Don’t skip the chilling step; it helps the cookies hold their shape while baking.
- Feel free to mix in your favorite nuts or swap the chocolate chips for other flavors like peanut butter chips!
Variation
If you want to switch things up, try adding some chopped nuts or dried fruits into the cookie dough. You can also use white chocolate chips instead of mini chocolate chips for a tasty twist.
FAQs
1. Can I use regular butter instead of unsalted butter?
Yes, but be careful with the additional salt in the recipe if using salted butter.
2. How can I make the cookies chewier?
Using more brown sugar than granulated sugar can add extra chewiness to your cookies.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator until you’re ready to bake.
Enjoy baking and indulging in these scrumptious Saturday Morning Marshmallow Cookies!