Get ready to revolutionize your cookie game with these mind-blowing Momofuku-style gluten-free cookies that will make your taste buds dance! Imagine a perfect blend of crispy cornflakes, gooey marshmallows, and rich chocolate chips, all wrapped up in a soft, chewy cookie that's completely gluten-free. These aren't just cookies - they're a culinary adventure that transforms ordinary dessert into an extraordinary sensory experience that will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup cornflakes
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated.
- Gently fold in the chocolate chips, being careful not to overmix.
- Crush the cornflakes slightly to create smaller pieces, then fold them into the cookie dough.
- Add the mini marshmallows and fold them into the dough, distributing evenly.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Slightly crushing the cornflakes helps distribute them more evenly throughout the cookie.
- Use a cookie scoop for uniform size and even baking.
- Watch the cookies carefully during the last few minutes of baking to prevent over-browning.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring to a wire rack.
- For extra indulgence, try using different types of chocolate chips like dark, milk, or even white chocolate.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
