Chocolate Chip Marshmallow Crunch Cookies Food

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
• Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
• Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
• Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

CHOCOLATE CHIP MARSHMALLOW COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, brown sugar and white sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
• Mix in the chocolate chips and marshmallows.
• Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
• Bake for 8 to 10 minutes in the preheated oven.
• Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP MARSHMALLOW COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter.
• Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips.
• Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly.
• Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

CORNFLAKE-CHOCOLATE-CHIP-MARSHMALLOW COOKIES

Steps:

• 3 Cups Cornflake Crunch, ingredients and directions (Food.com can't recognize 3 cups Cornflake Crunch in the ingredients section so I have to put it here) Recipe makes about 4 cups, only need 3 cups.
• 5 Cups Cornflakes.
• 1/2 Cup Milk Powder.
• 3 Tablespoons Sugar.
• 1 Teaspoon Kosher Salt.
• 9 Tablespoons Butter, melted.
• Heat the oven to 275 degrees F.
• Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
• Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
• Cookies:.
• Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
• Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
• Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they're incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
• Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not hold their shape.
• Heat the oven to 375 degrees F.
• Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
• Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.