This cookie dough is the perfect indulgent treat in the summer! It’s like being 5 years old and first discovering the joy of Captain Crunch or Lucky Charms Cereals.
While it does run sweet, I love using it in my Gluten-free Lunar Eclipse Crunch Cups where it is complemented with nut butter and oreo cookie bottoms or as a scoop in between my favorite ice creams!
Cornflake Chocolate Chip Marshmallow Edible Cookie Dough
Equipment
- Digital Instant-Read Thermometer
- Kitchen Scale
- Gram Scale
- Microwave (Optional)
- Small Cookie or Ice Cream Scoop (makes 1.5-inch balls)
Ingredients
Flour Blend
- 48 g Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- 10 g Potato Starch
- 10 g Tapioca Flour
- 12 g Freeze-Dried Corn, Ground
- 15 g Non-Fat Milk Powder
Wet Mixture
- 56 g Unsalted butter
- 30 g Caster Sugar
- 50 g Light Brown Sugar
- 1.5 g Sea Salt
- 30 g Corn Flake Crunch MIx
Add-Ins
- 45 g Flour Blend
- 70 g Semi-Sweet, Mini-Chocolate Chips
- 20 g Mini-Marshmallows, Each cut into quarters
Instructions
- Measure and freeze the marshmallows while preparing the dough.
Make The Flour Blend
- Combine the flour, potato starch, tapioca flour, ground freeze-dried corn, non-fat milk pwder until well blended.
- Microwave the blend for about a minute, until it's 165 F / 74 C. Set aside so that it can cool.
Wet Mixture
- In a medium-sized bowl, combine the butter, sugars, salt and vanilla extract.
- The consistency should be like a buttery frosting.
- Add some of the Flour Blend, Corn Flake Mixture, Mini-Chocolate Chips, and Mini-Marshmallows to the wet mixture.
- Blend until well combined.
- Pack down the dough so that it doesn't have as much air and will have a fudge like consistency.
- Refrigerate for 30 minutes before shaping, serving or storing.
- After 30 minutes, you can scoop it into balls, break up it up, put into a loaf pan for presentation as shown above, pinch into little cubes that can be stored and frozen, added to ice cream or simply spooned into a dish. The options are endless!
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!