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A batch of cornflake marshmallow cookies with chocolate chips on parchment paper.
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5 from 6 votes

Marshmallow Cornflake Cookies

These Marshmallow Cornflake 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!
Prep Time15 minutes
Cook Time15 minutes
Chill Time1 hour
Course: Cookies
Cuisine: American
Servings: 22 cookies
Calories: 142kcal
Author: Natalie

Ingredients

  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • teaspoons vanilla extract
  • 1 large egg room temperature
  • ½ cup semisweet chocolate chips
  • cup butterscotch chips
  • 1 cup cornflakes
  • ½ cup mini marshmallows torn in half, plus more for topping

Instructions

  • 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, vanilla. Add the dry ingredients and mix until just combined. Add the cornflakes, butterscotch chips, chocolate chips, and mini marshmallows til just combined.
  • Scoop out 2 tablespoons of dough and roll into a ball. Place the dough balls on a baking sheet sheet. Repeat with the remaining dough. Cover with plastic wrap and refrigerate cookie dough balls for at least 1 hour.
  • Preheat the oven to 350°F. Place the cookies two inches apart on a cookie sheet lined with parchment paper. Bake 8 minutes then remove from oven and stick a few extra marshmallow halves in 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

Mini marshmallows: I highly recommend tearing the mini marshmallows in half. If you add them whole, they can change the texture of the cookies too much. If some of the marshmallows spill out and you get a weird cookie shape, use a knife to gently push the edges in and reshape the cookies as soon as they come out of the oven. 
Cornstarch: Cornstarch helps make the cookies chewy and helps them stay soft. If you don’t have cornstarch, you can replace with the same amount of all purpose flour.
Forming cookie dough balls: 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. 
Allow to cool: The cookies will be soft when they come out of the oven. They will firm up as they cool on the baking sheet. 
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Freeze the cookie dough balls in a freezer safe bag for up to 3 months. 
Recipe inspired by The Preppy Kitchen
Nutrition Information: The nutritional information provided is an estimate per serving. Accuracy is not guaranteed.

Nutrition

Serving: 1cookie | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 167IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg