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!
Servings: 22 cookies
Calories: 142kcal
Equipment
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 10 tablespoons unsalted butter room temperature
- ½ cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- ½ cup semisweet chocolate chips
- ⅓ cup butterscotch chips or substitute more chocolate chips
- 1 cup cornflakes see notes below for toasting instructions
- ½ cup 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 until 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 until just combined. Stir in the cornflakes with a spatula until just combined. Try not to break them too much.
- Scoop out 2 tablespoons of dough and roll into a ball. Place the dough balls on a baking sheet. Cover the baking sheet with plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F. Place cookie dough balls 2 inches apart on a cookie sheet lined with parchment paper. 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 for about 10-15 minutes then transfer to a cooling rack to cool completely.
Notes
Cornflakes: Toasting cornflakes is optional. This will enhance the flavor of the cornflakes. The cookies will be delicious whether you toast the cornflakes or not.
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. When you add the mini marshmallows on top during the last few minutes of baking, you can add them whole or halved because they'll only be in the oven for a couple of minutes.
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 adapted from 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
