When times are hard, I usually need to 1. go for a run/walk or 2. bake or 3. crawl under the covers and tell everyone to… no no, I would never do or say something like that.
So, I baked. Gluten-free Cornflake Marshmallow Chocolate chip COOKIES. Then I added a scoop of peanut butter to make it even more mind blowing.
Last weekend, my husband was out of town and my son had his first sleepover. For a second, I thought he was going to do better than me, but I pulled through.
First things first, my sister and I had a little break in the evening so we got our nails done. Having polished nails does wonders for me. The next morning before I picked up Mace, I baked a few batches of cookies. These took a few tries and then I made some pumpkin cookies, which my husband literally ate THE ENTIRE SHEET. They were one of those cookies that just melt in your mouth, vs. these are something you enjoy slowly at the end of a meal. Plus, he must have been hungry because I felt they needed to be tweaked and remade, which I still plan on doing.
For these cookies – the second time around I did less cornflakes and more marshmallows and chocolate chips. It was a better balance. Depending on the brand, the cornflakes can get a little hard. The last time, I liked the frosted corn flakes the best. I know, who would think to add cornflakes to a cookie, but it gives a nice crunch, and then the marshmallows give it a nice gooey texture and then the chocolate chips tie it all together. It’s really a lovely marriage.
By the way, I am not a genius. I had been eyeing these cookies over on Shutterbean (who adapted from Momofuku) for a while now and was so excited to revise and make them for myself. She has the best taste in food. Plus, we both freeze (& then enjoy) our cookies! If you haven’t tried, do it. So stinking good.
Gluten-free Cornflake Marshmallow Cookies
Recipe inspired by Shutterbean
Makes about 24
- 3/4 cup brown rice flour
- 1/4 cup sweet white rice flour
- 1/4 cup Teff flour
- 1/4 cup potato starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 stick unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 tablespoon creamy peanut butter
- 1 1/2-2 cups gluten-free *cornflakes
- 1 1/2 cup mini marshmallows
- 3/4 cup mini chocolate chips
In a medium bowl, whisk together brown rice flour, sweet rice flour, teff flour, baking soda, baking powder, and sea salt.
In your stand mixer, cream the sugars (white and brown) and butter. With the mixer still going, add the egg and vanilla.
Turn the mixer off and scrape the sides. Slowly add the flour mixture while the mixer is on low. Add in the peanut butter, cornflakes, marshmallows and chocolate chips. Mix until everything is well combined.
Using two baking sheets, place a silpat or parchment paper down. With an ice cream scooper, scoop the cookie dough onto the baking sheets, spacing about 1-2″ apart. Cover with plastic wrap and place in the fridge for about an hour.
Preheat oven to 350 degrees.
One baking sheet at a time, bake for about 12 minutes. Note: I usually take them out before they’re completely done so they’re a little softer inside. It’s a personal preference.
Let cool before you’re tempted to sneak a bite…
October 16 2013