Kitchen Sink Cookies (Gluten Free)
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Kitchen Sink Cookies (Gluten Free)
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Thick and buttery chocolate chip cookies, filled with gooey marshmallows and crunchy carmelized cornflake crumbles — these Cornflake Chocolate Chip Marshmallow Cookies are an over-the-top gluten free treat!
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Ingredients
Cookie Ingredients
- 1 cup butter (2 sticks)
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups brown rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3 cups cornflake see below, crunch
- 1 1/2 cups chocolate chips
- 1 1/2 cups mini marshmallows
Cornflake Crunch Ingredients
- 3 cups cornflakes
- 3 Tablespoons sugar
- 1 teaspoon salt
- 8 Tablespoons butter 1 sticks worth, melted
Instructions
To Make the Cornflake Crunch
- Crush cornflakes to make crumbs. Add to a large mixing bowl with sugar and melted butter. Stir to combine.
- Spread crumbles onto a baking sheet. Bake for 15-20 minutes at 275°F until crispy and golden brown.
To Make the Cookies
- Cream butter and sugar for 10-15 minutes using mixer on medium low speed.
- Add vanilla and egg and continue mixing for 5 minutes.
- Reduce mixer speed to low and add salt, baking soda, baking powder, and flour. Add flour little by little, mixing until ingredients are just combined.
- Stir cornflake crunch and chocolate chips into batter.
- Take about 1/4 cup batter in hand and flatten slightly. Add 2-3 marshmallows to the middle, then form the dough into balls around the marshmallows.
- Place dough balls on cookie sheet and chill in freezer for 30-45 minutes.
- Bake cookies at 365°F -- in batches of 5-6 per tray, leaving plenty of space between each cookie. We also pressed a marshmallow and a couple more chocolate chips on top of the cookie balls before baking.
- When done baking, cool on wire rack.
Notes
- Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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