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Cornflake Chocolate Chip Marshmallow Edible Cookie Dough

Nothing like this outrageously delicious blend of cornflakes with chocolate and marshmallows. While the texture takes this dessert to a whole new level, it's the perfectly balanced salt and sweet taste that leaves you oddly unsettled and drooling for more.

Servings Scoops

Prep Time 30

Refrigerator Time 30

Total Time 1

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

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!

Author: Ali Ivmark

Calories: 77kcal

Course: Desserts

Cuisine: American

Keyword: Chocolate, Cornflakes, Edible Cookie Dough, Marshmallow

Diet: Gluten-Free

Nutrition