Marshmallow Crunch Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1 1/2 cups Cornflake crispies
  • 5 cups Cornflakes

• Baking & Spices

  • 1 3.4-3.6 ounce packet instant vanilla pudding mix, instant
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1 cup Chocolate chips
  • 1/4 cup Granulated sugar
  • 1 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 21 tbsp Butter
  • 1/2 cup Milk powder

• Desserts

  • 1 1/2 cups Marshmallows, Vegan Mini

Found on flirtingwithflavor.com

Description

Ingredients

• 5 cups of cornflakes
• 1/2 cup of milk powder
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 9 tablespoons of butter, melted
• Pour the cornflakes in a bowl and crush them just a bit. Add the milk powder, the sugar and the salt and toss them together to mix.
• Now, Add the butter and toss until well coated.
• The mixture will form small clusters.
• Spread the clusters onto a parchment-lined sheet pan and bake at 275 degrees Fahrenheit for 20 minutes, until toasted.
• 3/4 cup butter, softened (1 1/2 sticks)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• One 3.4-3.6 ounce packet instant vanilla pudding mix (not sugar-free and not cook & serve)
• 1 teaspoon baking soda
• 1/2 tsp Salt
• 1.5 cups Cornflake Crispies
• 1.5 cups Vegan Mini Marshmallows
• 1 cup chocolate chips

Directions

• Cream together the butter, salt, and sugars. Add the eggs and vanilla extract.
• In a separate bowl mix all the dry ingredients.
• Mix the butter and flour mixtures together.
• Add the chocolate chips, marshmallows, and Cornflake crispies.
• Refrigerate for at least an hour before shaping and baking.
• On a tray make 2.5 inch cookie dough balls.
• Bake at 350 degrees Fahrenheit for 12 minutes.
• When you remove the cookies from the oven, let them sit on the baking tray for 5-10 minutes before transferring them to a cooling rack.
• Enjoy!