Cornflake Marshmallow Cookies
Cornflake Marshmallow Cookies are an incredible chewy, crunchy and gooey treat! This amazing cornflake marshmallow cookie recipe is packed with fantastic flavors, from the soft marshmallows to the yummy chocolate chips, these cookies are over the top delicious!
Servings: 24
Calories: 277kcal
Ingredients
- 1 cup butter 2 sticks, at room temperature
- 1¼ cup granulated sugar
- ⅔ cup brown sugar packed
- 1 egg
- ½ tsp vanilla extract
- 2 cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp salt
- 3 cup cornflake crunch see recipe below
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Cornflake Crunch
- 5 cups corn flake cereal
- ½ cup milk powder
- 3 tbsp sugar
- 1 tsp salt
- 9 tbsp butter melted
Instructions
- Cornflake Crunch: Begin by preheating the oven to 275°F. Line a baking sheet with parchment paper, set aside.
- Then, pour the cornflakes in a ziplocked bag and crush them with a rolling pin or cylinder shaped item. Transfer them to a medium size bowl and then add in the milk powder, sugar, and salt, stir to mix. Next, add the melted butter and toss to combine. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters. After that, spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
- Cookie dough: Combine the butter and both types of sugar in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat for 7 to 8 minutes. You can accomplish this using an electric handheld mixer as well. Then, reduce the mixer speed to low and add in the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
- Next, on low speed, add in the cornflake crunch and mini chocolate chips until they are incorporated. After that, divide the cookie dough into 1/4 cup balls, stuff 2 mini marshmallows in the center of the dough and place on a parchment-lined baking sheet. Refrigerate the dough for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical, they must be chilled!)
- Bake: Start preheating the oven to 365° F. Re-arrange the chilled dough a minimum of 4 inches apart on the parchment paper and bake for 11-16 minutes(check the cookies at 11 minutes). The cookies will puff, crackle, and spread.
- Cool the cookies completely on the sheet pans before transferring to a rack to cool completely. Serve and enjoy!
Video
Notes
Cornflake Marshmallow Cookies are a fantastic copycat Milk Bar recipe that is a must try! This cornflake marshmallow cookie recipe is easy to make and creates the most amazing and delicious cookies EVER!
Nutrition
Calories: 277kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 382mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 423IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg