If you are afraid of a sweet, crunchy, delicious cookie, stay away from this recipe. 

INGREDIENTS

Cornflake Crunch

5 cups cornflakes

½ cup milk powder

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons butter, melted

DIRECTIONS

Preheat oven to 275°F and line a baking sheet with parchment paper or a silpat.

In a large bowl crush cornflakes with clean hands then mix in milk powder, sugar and salt.  Toss to combine.

Add in the melted butter and toss to coat evenly.

Spread out onto the prepared sheet and bake for 20 minutes, let cool.

Cookies

INGREDIENTS 

2 sticks of butter, room temperature

1 1/4 cups sugar

2/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoon salt

3 cups cornflake crunch

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

DIRECTIONS

Beat butter and sugars on medium high for 2-3 minutes.  Scrape down the bowl and add the egg and vanilla.  Beat for 7-8 minutes.  Scrape down the bowl.

Whisk together the flour, powder, soda and salt, then add to the butter mixture.  Mix on low until just combined, no longer than 1 minute.

Mix in the cornflake crunch and chocolate chips on low speed just to combine, 30-45 seconds.  Then mix in the marshmallows just to combine.

Using a large cookie/ice cream scoop or a 1/4 measuring cup scoop out dough into balls and place on a parchment or silpat lined cookie sheet.  You should have between 15 and 20 cookies.  No need to spread the dough balls out on this sheet.  Place the sheet into the fridge for at least 1 hour.  If you plan to refrigerate them for more than a couple hours, cover the sheet with plastic wrap.

Preheat oven to 375°F.

Arrange dough balls on a parchment or silpat lined cookie sheet (4 or 5 cookies per sheet) with 3-4 inches room for spreading.  Bake for 15-18 minutes until edges are beginning to brown and centers are just set.

I got the recipe here.