Cornflake Chocolate Chip Marshmallow Skillet Cookie

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Makes one 9 or 10-inch skillet cookie

2 sticks unsalted butter, at room temperature

1 1/4 cups granulated sugar

2/3 cup light brown sugar

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3 cups Cornflake Crunch, plus some extra for decor (recipe follows)

2/3 cup mini chocolate chips, plus some extra for decor

1 1/4 cups  mini marshmallows, plus some extra for decor

1. Heat the oven to 350 degrees with your 10-inch cast-iron skillet in it.

2. 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. 

3. 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 overmixing the dough.) Scrape down the sides of the bowl with a spatula.

4. 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 just until incorporated.

5. Carefully remove the skillet from the heat and spread the dough evenly to the edges. Bake until the cookie is golden brown and just set in the center, 18 to 20 minutes.

6. Cool at room temperature on a towel for 10 minutes. While still warm, use a spatula to divide the skillet cookie into slices. Then melt chocolate and decorate the edges of your skillet cookie with additional cornflake crunch, mini chocolate chips and mini marshmallows as you like. 

Cornflake Crunch 

Makes a little more than 3 cups

5 cups cornflakes

1/2 cup milk powder

3 tablespoons sugar

¾ teaspoon kosher salt

9 tablespoons butter, melted

1. Heat the oven to 275°F.

2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4. Cool the cornflake crunch completely before using in the recipe above.