If you're looking for a pretty, delicate cookie, this might not be for you. This recipe is a combination of a few things. First of all, last October Stefanie at Sarcastic Cooking (you have to follow her blog, the recipes are ah-mazing) posted this recipe and we've been obsessed. I'd never thought to put Corn Flakes in a cookie before! Normally we make the traditional green cornflake wreaths, but I thought I should just make cookies! Last spring, I found some mint chocolate marshmallows on clearance (they're still good, lol) and I had to use them! So here we are: cocoa, marshmallow, Corn Flake and chocolate cookies. I decided to call them Cocoa Chewy Gooey Cookies, since it makes the girls smile.
Here's what you need:
- 1 cup of coconut butter (or 2 sticks of butter)
- 1 cup of sugar
- 2/3 cup of brown sugar, packed
- 1 egg
- 1/2 cup cocoa powder (Trader Joe's mint cocoa is awesome too!)
- 1 teaspoon vanilla extract
- 1.5 cups of flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups Corn Flakes (Don't substitute Special K, I tried...no bueno)
- 1 cup milk chocolate chips
- 1.5 cups mint chocolate marshmallows (or plain mini)
- I highly recommend a stand mixer, but a hand one will work too! Use the paddle attachment. Add butter and sugars. After about 3 minutes of mixing, scrape down the sides, and add egg, cocoa and vanilla. Mix for another 4 minutes. (If you are hand mixing, this totally counts as a workout!)
- In a small bowl (I like to use a clean quart yogurt container) mix flour, salt, baking powder, and baking soda. Scrape down the sides of the bowl and add flour mixture. Mix on low for no more than a minute.
- Add the cornflakes, chocolate chips, and marshmallows. Mix together just until combined.
- Line a large baking sheet with parchment paper (or a Silpat, which is on my Christmas dream list!).
- Using a 1/4 cup measuring cup, scoop out portions of dough and place them on the parchment. Cover the cookies and press the dough down so it is more of a flat disc. Refrigerate the dough for at least one hour.
- Preheat the oven to 375.
- Line additional baking sheets with parchment paper.
- Place dough on cookie sheets, leaving 2 inches in between since they spread out. Bake cookies for 10-13 minutes, until the edges become lightly golden.
- Let the cookies cool for a bit, before putting on cooling racks. Cookies will continue to harden as they cool.
These are addicting! I love the chocolaty, chewy, crunchy, gooey combo...plus the subtle mint flavor. Mmmm, mmm! Santa would love these too.
What do you have baking this season? Recipes please!