Cornflake-Chocolate Chip-Peppermint Cookies
With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes. Scrape down bowl, add egg and peppermint extract, and beat 7 to 8 minutes.Advertisement
Reduce speed to low and add next 4 ingredients; beat until well combined. Beat in Cornflake Crunch, chocolate chips and peppermints, then beat in marshmallows until just incorporated.
Using a 1/3-cup measure, drop dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
Heat oven to 375°. Line 2 baking sheets with parchment paper.
Place chilled cookies at least 4 inches apart on prepared baking sheets (no more than 4 cookies per sheet). Bake 1 or 2 sheets at a time, 18 minutes per batch. Cookies will crackle and spread. Cool completely on sheets. Repeat with remaining dough and cooled baking sheets.
Cornflake Crunch: Crush 5 cups cornflakes in a medium bowl until they're one-fourth their original size. Add 1/2 cup milk powder, 3 tbsp sugar and 1 tsp kosher salt; toss to mix. Melt 9 tbsp unsalted butter; add to cereal mixture and toss to coat, creating small clusters. Spread clusters on a parchment-paper-lined rimmed sheet pan and bake at 275° for 20 minutes. Clusters should look toasted, smell buttery and crunch gently when cooled slightly. Cool completely before using. (If not using right away, Cornflake Crunch will keep for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.)Recipe courtesy of Christina Tosi, Chef, founder and owner of Momofuku Milk Bar; board member and ambassador for Cookies for Kids' Cancer; cookbook author; judge on MasterChef and MasterChef Junior
"All cookies taste best the day they're baked. Make your dough in advance, but bake the day you're going to serve. I like a fudgy center, so I pull my cookies out when they're still a bit underbaked in the center. As the cookie cools, the center will finish baking but remain soft." --Christina Tosi