Cornflake Chocolate Chip – Candy Cane Cookie Recipe

Just in case you missed the Cookie Truck we decided to share one of the recipes from one of the cookies they gave out in NYC this weekend.  I hope you enjoy it!

Cornflake Chocolate Chip – Candy Cane Cookie Recipe

16 tablespoons unsalted butter (2 sticks)
1 ¼ cup granulated sugar
2⁄3 cup light brown sugar, tightly packed
1 egg
1 teaspoon peppermint extract
1 ½ cups all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons kosher salt

recipe below cornflake crunch
2/3 cup mini chocolate chips
1 ¼ cup mini marshmallows

18 ea. candy canes, broken into small pieces

(zip-top plastic bag and rolling pin works wonders)

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over-mixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows and candy cane bits just until incorporated.

4. Using a 2.-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they are not and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

You might have read my earlier article about the Cookie Truck sponsored by American Express featuring Momofuku Milk Bar Pastry Chef Christina Tosi that traveled around NYC this weekend spreading cheer and handing out cookies.  The #AmexMakeMyDay Cookie Truck traveled throughout Manhattan and Brooklyn.  The day was a great success!

Disclosure: This post was sponsored by American Express.