This isn’t just any chocolate chip cookie recipe….these are Cornflake Marshmallow Cookies! Made with sweet Milk Bar cornflake crumbles, chocolate chips and gooey marshmallows on top!
These Cornflake Marshmallow Cookies are chocolatey, sweet, gooey and delicious! Made with brown sugar, granulated sugar, cornflake crunch and gooey marshmallows, there’s nothing not to love about them!
Maybe it’s because it’s summer and I have chocolate and marshmallows on my mind, but I can never get enough of chocolate and marshmallow desserts! If you’re also a fan of chocolate and marshmallows, you’ll love these S’mores Brownies and these ultra chocolatey Hot Chocolate Cookies! My other favorite marshmallow cookie recipe are these Peanut Butter Marshmallow Cookies!
The idea for these cookies was inspired by Milk Bar’s famous Cornflake Marshmallow Cookies. I made their cookies a few time and was obsessed with the cornflake crunch!
I watched Christina Tosi make her famous Milk Bar’s famous Cornflake Marshmallow Cookies on the Martha Stewart Show and had to give them a try. They are seriously amazing. They’re one of a kind and are sweet, salty, crispy, and chewy!
Since I loved the original recipe so much, I didn’t want to attempt to replicate them. Instead, I made my own chocolate chip cookie recipe and used Milk Bar’s cornflake crunch recipe (with a couple of minor changes) and their idea to add marshmallows and chocolate chips!
THREE PARTS OF THESE CORNFLAKE MARSHMALLOW COOKIES
CORNFLAKE CRUNCH: Cornflake cereal gets crushed up, coated with a mixture of sugar, cinnamon, salt, powdered milk and melted butter. Bake it til toasty and you have one of the most delicious add ins a cookie could ask for!
CHOCOLATE CHIP COOKIES: The base of this recipe is the buttery, chewy chocolate chip cookies. They’re thick, chocolatey and delicious! The cornflake clusters and melted marshmallows take them over the top!
MARSHMALLOWS: These cookies are topped with a half a marshmallow. The marshmallows are added towards the end of the baking time. The result is a gooey, puffy, sweet topping!
ABOUT THE CORNFLAKE CRUNCH
These cookies are studded with cornflake crunch which were really the inspiration for the cookies. I loved the idea of cornflake crunch and as soon as I tried it, I knew I had to use them in a recipe!
The little bits of cornflake crunch add bits of sweetness, saltiness and crunch to the cookies. They remind me a little of toffee bits since they are about the same size and color and both have flavor similar to caramel.
INGREDIENTS FOR CORNFLAKE CRUNCH
- Powdered Milk: You can find it in the baking aisle. My husband panic bought some at the beginning of the pandemic, so luckily I had some in the pantry.
- Granulated Sugar: I’ve also tried this recipe with brown sugar in place of granulated and it added a nice flavor.
- Cinnamon: This is optional and not included in the origninal recipe. I like the added flavor it adds.
- Salt: It’s so good in contrast with the otherwise sweet flavor of the crunch and cookies!
- Unsalted Butter: The melted butter helps coat the cornflakes with the powdered sugar mixture. It also helps the cornflakes toast up nicely and gives them a buttery flavor.
HOW TO MAKE THE CORNFLAKE CRUNCH
- Preheat oven to 275 F.
- In a medium bowl, combine the powdered milk, sugar, salt, and cinnamon. In a separate bowl, use your hands or the bottom of a glass to crush the cornflakes.
- Add the crushed cornflakes to the powdered sugar mixture. Toss or stir to combine then add the butter and toss or stir to coat the cornflakes with the powdered sugar and butter mixture.
- Spread the cornflake mixture out evenly on a large baking sheet lined with parchment paper. Bake for 15-20 minutes until crumble is fragrant, toasted and crunchy. Remove and set aside to cool as you prepare the cookie dough. Break up any extra large clumps.
- This recipe makes slightly more than needed. Store extra cornflake crunch in an airtight container at room temperature for up to a week.
MORE USES FOR CORNFLAKE CRUNCH
Cornflake crunch is a yummy sweet snack as is. Here are some other ways to enjoy it:
- Granola: I like to eat it with a spoon just like granola! You can also add nuts or chocolate to it!
- Ice Cream: Sprinkle it over ice cream for a sweet crunchy taste!
- Muffins: Sprinkle it on muffins before they’re baked!
COOKIES WITH MARSHMALLOWS
The Marshmallows were the most challenging part of this recipe! I tested them several ways!
- Marshmallows Inside the Cookie Dough: Result: most of the marshmallows dissolved! They literally disappeared while baking! They still made for some super delicious treats, but I wanted to be able to see the marshmallows. Some friends on Instagram, gave me the tip to try vegan marshmallows. I haven’t tried them yet, but plan to!
- Fluff Swirled In the Dough: Pretty and nice taste but not enough gooey texture.
- Fluff Frozen and Stuffed in the Cookie Dough: This gave more of the gooey texture I was looking for than swirling fluff into the dough. The problem, however, is that fluff is too sticky to work with if you’re talking about forming it into balls!
- Mini Marshmallows: Fun and delicious, but not the big glob of gooey that I wanted
- Half a Marshmallow Added Towards the End of Baking: Winner! Topping each cookie with a half a marshmallow during the last few minutes of baking gave me the gooey look, taste and texture I was going for! Bonus: it’s also the easy to add them!
INGREDIENTS FOR CORNFLAKE MARSHMALLOW COOKIES
- All purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- 1 large egg, room temperature
- Semisweet chocolate chips plus extra for topping (mini chocolate chips are also a fun option)
- Cornflake crunch
- Large marshmallows, halved
HOW TO MAKE THESE CORNFLAKE MARSHMALLOW COOKIES
- In a medium mixing bowl, whisk to combine the flour, baking soda and salt.
- In a large mixing bowl, whisk to combine the cooled butter and the sugars. Whisk in the egg, vanilla. Mix well then add the dry ingredients and fold until just combined. Gently fold in the cornflake crunch and chocolate chips til just combined.
- Use a 1 ounce cookie scoop to scoop out the dough. Place the dough on a cookie sheet. Repeat with the remaining dough. Refrigerate cookie dough balls for at least 1 hour or overnight.
- Preheat the oven to 350°F. Place the cookies two inches apart on a cookie sheet lined with parchment paper. Bake 10 minutes then remove from oven and carefully place a marshmallow half in the middle. Return to oven to bake another 2-3 minutes or until the edges are golden brown, but the center is gooey.
CHILLING THE COOKIE DOUGH
These cookies should be chilled for at least an hour. Chilling the dough enhances both the flavor and texture of these cookies. For more on the many reasons for chilling your cookie dough, check out this article from Martha Stewart called Here’s Why You Should Refrigerate Cookie Dough Before Baking.
Before chilling the dough, you’ll want to pre-scoop it. If you wait to scoop it after chilling the dough, it’ll be too hard to scoop.
Scoop the cookie out onto a baking tray lined with wax paper or parchment paper. Place the cookies side by side. Place the tray inthe fridge uncovered.
When you’re ready to bake the cookies, just take them straight from the fridge and onto a baking sheet. Leave the remaining dough balls in the fridge while the first batch bakes.
FREQUENTLY ASKED QUESTIONS
I like to use a 1 oz cookie scoop or an ice cream scoop. It makes the dough balls all the same size and makes measuring the dough out a lot easier.
These Cornflake Marshmallow Cookies are chocolatey, sweet, gooey and delicious! Made with brown sugar, granulated sugar, cornflake crunch and gooey marshmallows, there’s nothing not to love about them!
Cornflake Marshmallow Cookies
Ingredients
FOR THE CORNFLAKE CRUNCH
- 3 tablespoons powdered milk
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups plus 2 tablespoons cornflakes crushed
- 3 1/2 tablespoons unsalted butter melted
FOR THE MARSHMALLOW CHOCOLATE CHIP COOKIES
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter melted and cooled
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 3/4 teaspoons vanilla extract
- 1 large egg room temperature
- 1 cup semisweet chocolate chips plus extra for topping
- 1 1/4 cup cornflake crumbles recipe follows
- about 10 large marshmallows halved
Instructions
FOR THE CORNFLAKE CRUNCH (MAKE THIS FIRST)
- Preheat oven to 275 F. In a medium bowl, stir to combine the powdered milk, sugars, salt, and cinnamon. In a separate bowl, use your hands or the bottom of a glass to crush the cornflakes. Add the crushed cornflakes to the powdered sugar mixture. Toss or stir to combine then add the butter and toss or stir to make sure the cornflakes are coated with the powdered sugar and butter mixture. Spread the cornflake mixture out evenly on a large baking sheet lined with parchment paper. Bake for 15-20 minutes until crumble is fragrant, toasted and crunchy. Remove and set aside to cool as you prepare the cookie dough.
FOR THE COOKIES
- In a medium mixing bowl, whisk to combine the flour, baking soda and salt.
- In a large mixing bowl, whisk to combine the cooled butter and the sugars. Whisk in the egg, vanilla. Mix well then add the dry ingredients and fold until just combined. Gently fold in the cornflake crunch and chocolate chips til just combined.
- Use a 1 ounce cookie scoop to scoop out the dough. Place the dough on a cookie sheet. Repeat with the remaining dough. Refrigerate cookie dough balls for at least 1 hour or overnight.
- Preheat the oven to 350°F. Place the cookies two inches apart on a cookie sheet lined with parchment paper. Bake 10 minutes then remove from oven and carefully place a marshmallow half in the middle. Return to oven to bake another 2-3 minutes or until the edges are golden brown, but the center is gooey.
Leave a Reply