Name: Corn Flake Coconut Chocolate Chip Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 2/3 cup light brown sugar; 1 and 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 1 and 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 3 cups corn flakes cereal; 1 cup sweetened coconut flakes; 1 cup mini marshmallows; 1/2 cup semi-sweet chocolate chips; 1/2 cup dark chocolate chips

Description

Corn flakes, coconut, marshmallows and two kinds of chocolate collide to create a chewy, crunchy, crazy delicious cookie that’s love at first bite!

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
2/3 cup light brown sugar
1 and 1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 cups corn flakes cereal
1 cup sweetened coconut flakes
1 cup mini marshmallows
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

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Instructions

In the bowl of any electric mixer fitted with the paddle attachment, beat together the butter and sugars until creamy. Add the egg and vanilla and beat until well combined.
Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined. Stir in the corn flakes, coconut, marshmallows and chocolate chips.
Scoop 2 tablespoon portions of dough onto a sheet pan. Refrigerate the dough for at least 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove the chilled cookie dough from the refrigerator and place a few inches apart on the parchment-lined baking sheets. Cookies will spread.
Bake for about 14 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets. Repeat with remaining cookie dough.