03/05/2025
Copycat Ube Choc Marshmallow Toasted cornflake cookies
菲律賓香芋朱古力棉花糖粟米片曲奇
Crispy, chewy, and gooey 🍪 these (not so) low-sugar American soft cookies are my recent fav! 💟 Added Ube for an earthy asian twist, used salted butter and malted milk powder for some creamy saltiness, and chopped dark chocolate for that melty finish.
🥭Recipe🧡
Cornflake Crunch:
- 150g Cornflakes
- 40g Malted milk powder
- 20g sugar
- 8g salt
- 113g salted butter
Cookies:
- 226g unsalted butter (room temp)
- 100g light brown sugar
- 50g dark brown sugar
- 70g sugar
- 1 egg (room temp)
- ½ tsp Ube extract
- 250g bread flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1¼ tsp Kosher salt
- 150g homemade cornflake crunch
- 100g dark chocolate (chopped)
- 35g mini marshmallows
Instructions:
1. Cornflake Crunch: Preheat oven to 275°F. Crush cornflakes til 1/4 of original size, mix with malted milk, sugar, and salt. Then, brown the salted butter on medium low heat, pour into cornflakes, combine well and bake for 15-20 mins on a baking sheet.
2. Cookie Dough: Beat butter and sugars for 10 mins, then mix in dry ingredients. Add in cornflake crunch and dark chocolate, mix til the cookie batter is well combined.
3. Chill: Scoop dough into balls (about 1.5 tablespoon each), top with marshmallows (gently press them) and refrigerate for 24 hours.
4. Bake:Preheat to 350°F, bake the cookies for 11-13 mins, let cool and enjoy!
