Cereal marshmallow chip cookies

It took me a while to come up with a title for these- the original name was cornflake marshmallow cookies, but I subbed Golden Grahams for the cornflakes so I changed that part of the title to a more general "cereal".  Then, I wanted to convey that these have chips in them - peanut butter AND chocolate, yay!- so I added that to the name as well.  An alternate name for these could be Cookies As Big As Your Face.  For real, y'all- you're gonna love these.  These are pretty special cookies, and I'm guessing that's partly due to the butter-to-flour ratio.  :)  And for all my fellow foodies, this is an adapted recipe from the acclaimed Momofuku Milk Bar in NYC.  They do a lot of creative flavor combinations and techniques, but some of it can be overwhelming to your average home chef (ie: me).  So this is a simpler version of their famous cornflake marshmallow cookies, courtesy of Shutterbean.  I made them last night for our Bachelorette watch party, and they were a BIG (pun intended) hit!    

CEREAL MARSHMALLOW CHIP COOKIES

Yield: 12-15 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

2/3 cup packed light-brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoons coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3 cups cereal (I used Golden Grahams, original recipe calls for cornflakes)

1/3 cup mini chocolate chips

1/3 cup peanut butter chips

1 1/4 cups mini marshmallows

Instructions:

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 4 to 5 minutes.

Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

With the mixer on low, add cereal and both chocolate & peanut butter chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week (I chilled mine for 4 hours and they baked beautifully). ** Do not bake cookies from room temperature or they will not hold their shape.

Preheat oven to 375 degrees.

Line additional baking sheets with parchment paper.  Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 12-15 minutes. Let cool completely on baking sheets. (Resist the urge to mess with the cookies and let them cool completely on the baking sheets- they will continue to set and flatten as they cool).