Calm down, don’t make that ugly face. Yes, it has corn, but not the way you thought! I’ll explain everything!
When I posted the corn crispy I said it was part of another recipe, so this is it Corn and Marshmallow Cookies. The combination of flavors is somewhat peculiaradmit.
The idea of combining these flavors came from the muse american baker Christina True, again, from Milkbar. At first it seems like it won’t decorate, but it did!
The crunchy, as you already know, makes you want to eat it alone because it’s so good! I know I shouldn’t, but I really like marshmallows. Yes, it’s basically sugar, air and gelatin. I know, but it’s so delicious! I like the chewy texture (?). And chocolate needs no explanation.
I wanted to try it, after all, they are different flavors than usual. Not to mention that the chance of visiting the store, at the moment, is very small. The solution? We do it!
The cookie is very American style: a little sweeter than normal. The texture is very crispy on the edges and the center may be softer if it bakes for a few minutes less.
Cookies de Cereal e Marshmallow da Christina Tosi
Makes: 27 units, depends on size
- 225 g butter without salt (chilled; in cubes)
- 225 g crystal Sugar
- 125 g Brown sugar
- 01 ovo ( ice cream)
- 10 mL vanilla extract (or 02-05mL essence)
- 240 g wheat flour
- 02 g chemical baking powder
- 1,5 g sodium bicarbonate
- 04 g refined salt
- 125 g milk chocolate (drops or chopped bar; or semisweet)
- 65 g marshmallow (mini)
- 01 Corn Crispy recipe
1 cup: 250mL | 1 tablespoon: 15mL.
- In the bowl of a stand mixer, mix cold butter and sugar. Beat for 3 minutes at medium-high speed, with the paddle attachment.
- Add the egg and vanilla. Beat for another 7-8 minutes at high speed. And clean the sides of the bowl from time to time.
- Add the wheat flour, baking powder, bicarbonate and salt. Beat just to incorporate the flour into the butter cream.
- Add the mini drops and marshmallow, beat lightly, about 10-15 seconds.
- Next, the crunchy corn, beat just to mix quickly.
- Separate the dough into balls (~40g) and place on a baking tray.
- Place in the freezer for at least 2 hours. Ideally, it should be 24 hours.
- Bake in an oven already heated to 180ºC. On a baking tray lined with baking paper, place 3 or 4 cookies, leaving space between them, as they spread a lot. Cookies are frozen in the oven.
- Bake for approximately 16-18 minutes. They will be more golden at the edges than in the center, this is the point.
- Remove from the oven and let cool for 5 minutes before removing. Place on a wire rack to cool completely.
- Chocolate: it could be the chopped bar too.
- Corn crunch: if you want a less crunchy cookie, use about 3/4 of the corn crunch recipe (~260g)
