Bake until cookies have puffed, spread, and browned around the edges, 10 to 12 minutes.
Arrange the chilled disks of cookie dough on parchment paper–lined baking sheets, 3 to 4 inches apart. Do not bake the cookies from room-temperature dough. Pat down the cookie dough rounds, cover with plastic wrap, and chill for 30 minutes or up to 3 days. Scoop the dough with a 2 3/4-ounce scoop or form 2-inch balls and place on a parchment paper–lined baking sheet. Mix on a low speed for another minute until the mixture is evenly speckled with the corn flake crunch, marshmallows, candy canes, and mini chocolate chips, being careful not to mix more than necessary. Add the corn flake crunch, mini marshmallows, candy cane bits, and mini chocolate chips. Mix on a low speed for 30 to 60 seconds until the mixture comes together but is still shaggy and streaks of flour remain. Add the flour, salt, baking powder, and baking soda. With a rubber spatula, scrape down the sides of the mixing bowl.
Add the egg, peppermint extract, and vanilla and continue creaming on high speed for another 6 to 8 minutes. To make the cookie dough, cream the butter and sugars in a stand mixer with the paddle attachment on high speed for 2 minutes. Spread corn flake mixture evenly on a parchment paper–lined baking sheet and caramelize in the oven for 15 to 20 minutes, until slightly toasted and crunchy. Pour in the melted butter and stir to coat evenly. Toss the milk powder, sugar, and salt with the corn flakes. Bake 12-15 minutes or until the cookies have an even brown edge. Drop by teaspoonful onto prepared baking sheets. In a large mixing bowl, cream together butter, sugar and vanilla until fluffy. In a bowl, break down the corn flakes by hand until they are half of the original size. Combine flour and baking powder and sift. Just be sure to save a few for yourself before you serve them.To make the corn flake crunch, preheat the oven to 275☏. This is a great cookie alternative when you’re looking for something a bit different. They’re quite beige, aren’t they? But a single bite of one of them will have you reaching for more. All of that means you have a cookie that’s soft and chewy and crunchy all at the same time!Ī cursory glance at a plate of these cookies may not stir much excitement. In a saucepan over medium heat, combine sugar, corn syrup and peanut butter and. After all sugar is blended in, beat till stiff peaks form. Add sugar, 2 or 3 tablespoons at a time, beating till sugar is blended and all sugar is used. The texture of the corn flakes changes a bit as the cookies bake, but they still maintain a lot of their crunch. Using parchment paper, line a cookie sheet. Add salt to egg whites and beat till soft peaks form. But then corn flakes, oats, and pecans get added to the dough, and they become something irresistible! The cookie itself is wonderfully soft. These cookies start out much like any vanilla cookie – sugar, butter, vanilla. And I rediscovered the recipe for these cookies! Not surprisingly, I kept every single one of them. They are a treasure trove of delicious food!ĭuring one of my recent organizing stints, I made a stack of all of my community cookbooks and set out to try to pick out a few to keep. The way I see it, people contribute their very best recipes to those books. You know, the cookbooks put together by different organizations for charity or fundraising. I can never seem to get rid of community cookbooks, though. But, believe me, a small New York apartment will make you a little more aggressive in your culling. I have so many, and it seems I’m always adding more. And one of the hardest things to thin out is my cookbook collection. Inevitably, I have to make some tough calls on some items. Remove from heat and pour over cornflakes. Add peanut butter and continue cooking on medium heat, stirring constantly, until mixture just begins to bubble and boil. A few times every year, I get hit with an overwhelming urge to do some serious sorting, organizing, and purging of as many things as possible. 1 cup corn syrup 1 cup white granulated sugar 1 cup smooth or crunchy peanut butter Dissolve corn syrup and sugar in a saucepan on top of the stove.
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