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This delicious recipe we can tip our hats to famous ice cream brand Salt & Straw. They have the BEST ice cream I’ve ever had, and when I saw this flavor in their line up a few months back I knew I wanted to throw it into a cookie. And here we are!
Let’s dive straight into the details on this cookie, shall we?
Cookie 411
Difficulty: Scale of 1 to 10 (1 easy, 10 difficult), I rate this recipe a solid 4. The hardest part is not eating the dough as you prep on the baking sheet.
Texture: the browned butter helps create a soft, crumbly texture that the marionberry jam balances well with its subtle sweetness. Combined they create a soft and tender cookie. The optional corn flakes on top help give the cookie a bit of crunch.
Flavor: This cookie explodes with flavor. The Marionberry Jam is swirled into the dough, scooped and baked so it leaks throughout. Some bites might have more jam than others depending on how its swirled & scooped, but I promise every bite is delicious.
Shelf Life: If you plan to consume immediately, then top with the cornflakes. If you do not plan to eat all of them immediately, then I would bake without the cornflakes because it can get soggy from the moisture of the cookie. But don’t worry – the cookie is delicious with or without the cornflakes. Keep at room temperature in a sealed ziplock bag for up to 3 days, or freeze in a freezer safe ziplock bag for up to 3 months.
Tips & Tricks
Marionberry Jam: this jam is similar to a blackberry, but much tastier. You can find it here, and or substitute using another berry jam of your choosing. When you are ready to add the jam into the dough, I recommend ‘flattening’ the dough within the bowl, and then spreading the jam as evenly as you can across the top. Then take a spatula and fold over the dough onto the jam only a few times. You don’t want to mix these two where they become one – you only want to barely but gently fold in so they are separate.
Browned Butter: this ingredient is key to really contributing to balancing the sweetness of the jam, so I do not recommend skipping this step. Browning butter is easy, and you can find the how to here. Also, this needs to be room temperature but this butter comes to room temp much quicker than regular butter. So watch it closely and once it is beginning to soften I recommend using it then. If you wait too long then it turns ‘soupy.’
Corn Flakes: The cornflakes are optional, but I HIGHLY recommend adding them. The tricky part with the cornflakes is that the cookies you top with them you need to eat soon after baking & cooling. If not then the cornflakes get a little soggy from the moisture of the cookie. So I would add the cornflakes to 2 or 3 cookies for immediate consumption and leave the rest without.
Tools For The Job
Marionberry Jam & Cereal Cookies
Yields: 11 – 12 cookies
Prep Time: 30 minutes
Chill Time: 12 – 24 hours
Bake Time: Approx 13 minutes
Total Hands On Time: 1 ½ hours
Ingredients
300 g (2 cups) all purpose flour
165 g (¾ cup) browned butter, room temperature (scroll blog post to find How To)
100 g (½ cup) sugar
50 g (? cup) light brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1 tbsp corn starch
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
¼ cup marionberry jam (~3 to 4 tbsp)
½ cup corn flakes, crushed
Directions
In a stand mixer fitted with a whisk attachment, or in bowl with handheld mixer, cream butter, sugars, and vanilla on medium high until light and fluffy – about 2 minutes. Add egg and mix on medium low until well combined. In a separate bowl, combine flour, corn starch, baking soda, baking powder and sea salt and sift well. Combine dry ingredients with wet ingredients and mix on medium low until well combined – about 1 minute. Please note the dough will be crumbly but that is ok! The jam will help adhere it together.
In the same mixing bowl, flatten out dough until the top layer is fairly even. It does not need to be perfect. Add jam on top and spread evenly across the top of the cookie dough. DO NOT MIX YET. Only spread it across the top so it is as even as possible. Then take a spatula and slowly fold the dough into the jam. You will only fold over 4 or 5 times – you do not want the dough and jam to become one. You want them separate but swirled just enough together.
Prepare your baking sheet with the silicone mat, and then using the 3 tbsp ice cream scoop to scoop out the dough. As you scoop up the dough you will drag the scoop up against the side of the bowl so it help smooth out the excess dough and give you just what is within the scoop. Place on baking sheet and repeat. Take your cornflakes and crush in a separate bowl or ziplock bag, and then grab each cookie dough ball that you want covered with cornflakes. Roll the top of the cookie into the cornflakes, and then place back on baking sheet.
Refrigerate cookies for a minimum of 12 hours, or up to 24 hours.
Preheat oven to 350 F, and place cookies into oven directly from refrigerator. Bake for approximately 13 minutes, but watch for doneness – browning along the bottom edges of the cookie. Remove from oven and place on wire rack to cool. Allow to cool completely before enjoying.
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