Marshmallow Butterscotch Cornflake Cookies
Servings 24
Cost 5
Ingredients
- 2 sticks unsalted butter, softened (228 grams)
- 1 ¾ cups all purpose flour (230 grams)
- 1 ¼ teaspoons baking soda
- ¾ tsp salt
- ½ cup granulated sugar (100 grams)
- ½ cup dark brown sugar, tightly packed (110 grams)
- 1 teaspoon honey (6 grams)
- 1 large egg (50 grams)
- 1 ½ teaspoons vanilla extract or use a combo of vanilla and maple
- ¾ cup crushed Corn Flakes (measured after crushing) (50 grams)
- ¾ cup quick cooking oats (60 grams)
- ½ cup toasted chopped pecans (optional)
- ¾ cup butterscotch chips
- ½ cup miniature marshmallows, cold or frozen
Instructions
- Cut one stick of butter into chunks and brown it in a saucepan. Pour it into a small bowl (make sure to get all of the brown bits) and let cool.
- Mix together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the second stick of butter with the sugar, brown sugar and honey on medium speed for about 2 minutes. Add the cooled brown butter and beat until blended.
- Add egg and vanilla and stir by hand until blended. Return to mixer stand and beat for another minute or until creamy and smooth.,
- Add the flour mixture and stir until blended, then stir in the cereal, oats, nuts and butterscotch chips.
- Scoop balls of dough and press about 3 to 5 marshmallows into the middle of each ball so that the marshmallows are coated in dough. Press them lightly just so the tops are flat and they are compact. Put on dinner plates. Cover and chill until ready to bake or arrange on baking sheet and bake right away. I recommend chilling for at least 1 hour, as the cookies will hold their shape better.
- Bake on a parchment lined insulated baking sheet at 375F for about 12 minutes (may take longer depending on oven and how cold the dough is) or until edges are crisp and middles are just set.
- Remove from oven. If cookies have spread unevenly or marshmallow has seeped out, push inward with a spatula. Slice parchment off the hot tray and onto the counter. Let cool until set (about 5 minutes), then carefully transfer to a wire rack to cool completely.