Heat oven to 300. Spread 2 cups of cocoa puffs on a baking sheet
and toast in the over until fragrant, about 10 minutes.. Cool
completely.
Increase oven temperature to 350. Spray or line with parchment
two half-sheet pans.
In the bowl of a stand mixer with paddle attachment, cream
together butter and sugars on medium-high for 2 to 3 minutes
until well combined. Scrape down the sides of the bowl, add the
egg, and beat until smooth.
Add flour, milk powder, salt, baking soda and baking powder. Mix
on low speed until just combined, about 20 seconds.
Mix in the toasted cereal and marshmallows until just
incorporated. Add the chips and mix.
Using a 2 3/4-ounce cookie scoop (or a 1/3-cup measure), scoop
the dough onto the prepared pans 2 to 3 inches apart. Use the
palm of your hand to flatten the domes. Add 2 to 3 pieces of
untoasted cereal to the top of each cookie.
Bake at 350 for 10 to 12 minutes, until golden.
Let the cookies cool briefly on the pans, then transfer to a plate or
airtight container. At room temp, the cookies will keep fresh for 3
days; in the freezer for 1 month.
Originally Submitted
1/24/2023
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