These Marshmallow Cornflake Cookies are chocolatey, gooey and perfectly sweet. This easy recipe is made with chocolate chips, butterscotch chips, cornflakes and gooey mini marshmallows.
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Cornflake marshmallow cookies are chocolate chip cookies with butterscotch chips, cornflakes and mini marshmallows mixed in. They’re a fun and innovative twist on classic cookies.
Cornflakes add a nice crunchy texture to these cookies. I also recommend adding cornflakes to streusel just like I did in my banana and strawberry cake.
For more treats with marshmallows, try my hot chocolate marshmallow cookies and peanut butter marshmallow cookies!
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Why This Recipe Works
- These crunchy cornflakes cookies have a delightful crispy texture.
- Marshmallows make these cookies sweet and gooey just like my smores in ice cream cones and these smores chocolate chip cookies.
- The recipe is super easy to mix together. For another easy cookie recipe, try my lemon and blueberry cookies.
- They’re filled with both butterscotch and chocolate chips!
Ingredients
- Unsalted Butter: Use room temperature unsalted butter.
- Cornstarch: Cornstarch helps the cookies stay soft like my hibiscus sugar cookies. It is also called cornflour but is not the same thing as cornmeal.
- 1 egg: Use 1 large, room temperature egg. The egg binds the dough together and adds moisture.
- Chocolate chips: Use semi-sweet chocolate chips. Use mini or regular sized chocolate chips to make these cornflake chocolate chip marshmallow cookies. Be sure to also try these yummy biscoff chocolate chip cookies and pistachio chocolate chip cookies!
- Butterscotch chips: I love the added flavor of butterschotch chips! If you love these butterscotch cornflake cookies, try my butterscotch cupcakes and coconut butterscotch bars.
- Cornflakes cereal: Cornflakes add a delicious crunchy texture. Add the cereal as is to the cookie dough. You can also toast it to bring out a more nutty flavor beforehand! No need to chop it. For more desserts with cereal, try my fruity pebbles cookies and rice crispy treats with M&Ms!
- Mini marshmallows: We’re adding most of the mini marshmallows into the dough. I like to stick a few extra on the cookies during the last few minutes of baking too. I recommend tearing the mini marshmallows in half. Be sure to make my s’mores brownies if you love marshmallows!
Please see recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- If you don’t have cornstarch, you can replace with the same amount of all purpose flour.
- Swap in extra chocolate chips in place of butterscotch chips.
- Add chopped chocolate instead of chocolate chips. Use good quality bars of semi-sweet chocolate from the baking aisle in the grocery store.
- Use bittersweet chocolate chips in place of semi-sweet chocolate chips.
Instructions
Below are step by step instructions on how to make cornflake cookies.
Step 1: (Photo 1 above) Whisk or sift to combine the flour, cornstarch, baking powder, baking soda and salt in a medium mixing bowl.
Step 2: (Photo 2 above) In a large mixing bowl, cream the butter and sugars til well combined, about 2 minutes. Add the egg and vanilla extract.
Step 3: (Photo 3 above) Mix the dry ingredients into the wet ingredients. Mix til just combined.
Step 4: (Photo 4 above) Add the cornflakes, halved mini marshmallows, chocolate chips, and butterscotch chips. Mix with electric mixer til just combined.
Step 5: (Photo 5 above) Scoop the dough and roll into into 2 tablespoon sized balls. Place them on a baking sheet. Cover with plastic wrap and chill for at least 1 hour. Once chilled, bake 2 inches apart at 350 F for 8 minutes.
Step 6: (Photo 6 above) After 8 minutes, stick a couple pieces of mini marshmallow halves into the cookies. Bake an additional 2-3 minutes. Allow marshmallow cornflake chocolate chip cookies to cool on baking sheet.
Expert Tips
- Chill the cookie dough for at least an hour. Chilling the dough enhances both the flavor and texture of these cookies. Learn more in this article called Here’s Why You Should Refrigerate Cookie Dough Before Baking.
- Scoop the cookie dough into balls before chilling it. If you wait to scoop it after chilling the dough, it’ll be too hard to scoop.
Recipe FAQs
I like to use a cookie scoop. It makes the dough balls all the same size and makes measuring the dough out a lot easier.
Store cornflake marshmallow chocolate chip cookies in an airtight container at room temperature for up to 4 days.
Freeze cookie dough balls in a freezer safe bag for up to 3 months.
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Marshmallow Cornflake Cookies
Equipment
Ingredients
- 1½ cups (187.5 g) all purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- 1 teaspoon (2 g) cornstarch
- ¼ teaspoon (1.5 g) salt
- 10 tablespoons (140 g) unsalted butter room temperature
- ½ cup (110 g) brown sugar light or dark, packed
- ¼ cup (50 g) granulated sugar
- 2 teaspoons (1½ teaspoons) vanilla extract
- 1 (1) large egg room temperature
- ½ cup (90 g) semisweet chocolate chips
- ⅓ cup (56.67 g) butterscotch chips or substitute more chocolate chips
- 1 cup (28 g) cornflakes see notes below for toasting instructions
- ½ cup (25 g) mini marshmallows torn in half, plus more for topping
Instructions
- Optional-if you'd like to toast the cornflakes, do this first. Preheat oven to 350℉. Spread cornflakes out evenly on a baking sheet. Bake for 8-9 minutes until cornflakes are lightly toasted. Remove from oven. Allow to cool completely and turn oven off.
- In a medium mixing bowl, whisk to combine the flour, baking powder, baking soda cornstarch and salt. Set aside.
- Tear the mini marshmallows in half. Set aside.
- In a large mixing bowl, mix the butter and the sugars with an electric mixer on medium speed til well combined, about 2 minutes. Mix in the egg and vanilla.
- Add the dry ingredients and mix until just combined. Add the butterscotch chips, chocolate chips, and mini marshmallows til just combined. Stir in the cornflakes with a spatula til just combined. Try not to break them too much. Cover the bowl with plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F. Place the cookies two inches apart on a cookie sheet lined with parchment paper.
- Scoop out 2 tablespoons of dough and roll into a ball. Place the dough balls on a baking sheet sheet about 2 inches apart. Press the tops down lightly with your fingertips.
- Bake 8 minutes then remove from oven and stick a few extra mini marshmallow halves or a few extra mini marshmallows in the tops of the cookies. Return to oven to bake another 2-3 minutes or until the edges are golden brown, but the center is gooey. Allow cookies to cool on baking sheet.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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