Deliciously chewy and full of the best textures these cornflake marshmallow cookies are irresistible! This easy cookie recipe with step-by-step photos is always a winner with my family!
I have been working on these cookies for months. I wanted to get the right ratio of flour since the cookies have so many fillings with the marshmallows, toasted cornflakes and chocolate chips. I am happy to say I landed on the right ratios, according to me anyways!
These cookies are full of delicious texture with the crunchy cornflakes and chewy marshmallows. Seriously a dream of a cookie!
These cookies do require a chill time for them to set up and not spread too much when baking. I think the result is well worth the chillvtime.
Let's get to the recipe
Ingredients
For this cookie recipe you will need:
- Cornflakes. Cornflakes give a great crunch and subtle flavor to the cookies. I like to toast mine for a stronger and deeper flavor profile as I do with toasting my nuts in recipes. (Check out these Almond Chocolate Chip Cookies)
- Butter. softened to room temperature (I like to use brown butter that has resolidified)
- Sugar. We will use both granulated sugar and brown sugar. Brown sugar provides moisture, flavor, and some acid to work with the baking soda and white sugar helps the cookies spread properly.
- Egg. You'll use one whole egg and another large yolk. The yolk helps provide extra fat which helps with the flavor and chewiness of the cookie. Both need to be at room temperature
- Pure Vanilla Extract. Make sure to use the real stuff.
- Flour. All-Purpose/ Plain Flour
- Baking Soda. A chemical leavening agent that helps the cookies rise and spread properly. Baking soda needs an acid to help activate it.
- Baking Powder. Also, a chemical leavening agent that helps the cookies rise and spread properly, baking powder does not need acid to work. I find the combination of the two provides the best texture.
- Salt. Don't skip it, promise!!
- Cornstarch. Tenderized the cookie dough.
- Mini Marshmallows. You could use large ones cut up but minis are the best size for cookies. Check out my chocolate marshmallow cookie next, so so good!
- Mini Chocolate Chips. You could use regular size chocolate chips but since the chocolate is not the star of the cookie I like to use mini ones.
Now, let's get to making these cornflake marshmallow cookies.
Instructions
First thing we are going to do is toast the cornflakes. You do not have to do this but just like toasting nuts provides a deeper depth of flavor so does toasting the cornflakes.
To toast the cornflakes preheat the oven to 350F/180C and place cornflakes in an even layer on a large baking sheet. When the oven is ready, bake the cornflakes for 8-10 minutes. You just want to toast them lightly as you would with nuts. Let them cool completely before moving on to the next step.
Now we are going to cream the butter and sugars. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine butter and sugars on medium for around 3 minutes, until light and fluffy. Make sure to scrape down the sides of the bowl and the bottom of the bowl so everything combines.
The color of the mixture will lighten as time goes on mixing.
Stir in the vanilla extract and the egg and egg yolk, making sure to mix until fully combined. No egg yolk traces should be left behind.
In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
Gently fold in dry ingredients then stir in the toasted cornflakes, marshmallows, and mini chocolate chips, mix until just combined. Make sure not to over stir, you want chunks of cornflakes you don't want them all completely crushed.
I like to use a medium cookie scoop to scoop 1.5 tablespoon size cookies. Place cookie balls on a parchment-lined pan covered with plastic wrap or in an air-tight container. Chill the cookie dough for 30 minutes or up to 3 days. If you chill the cookie dough for longer than 1 hour let the dough sit out on the counter for 15 minutes before baking.
Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner you could also line the pan with parchment paper. Place the cookie dough balls two inches apart on to the prepared baking sheet. Bake the cookies for 9-11 minutes, or until lightly golden brown.
Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Store any leftover cookies at room temperature in an air-tight container for up to 5 days.
Check out this post on my Cookie Baking Tips
Can you double
You can totally double the cornflake marshmallow cookies recipe, on the recipe card just click the 2X button at the top right of the ingredients section.
More cookie recipes
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If you're looking for a non-chocolate cookie you've gotta try these chewy lemon cookies recipe.
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Cornflake Marshmallow Cookies
Deliciously chewy and full of the best textures these cornflake marshmallow cookies are irresistible! This easy cookie recipe with step-by-step photos is always a winner with my family!
- Total Time: 1 hour 10 minutes
- Yield: 2 Dozen 1x
Ingredients
- 75 grams (1 ½ Cups) Cornflakes
- 4oz (½ Cup) Butter, softened to room temperature (I like to use brown butter that has resolidified)
- 75 grams (Scant ½ Cup) Granulated Sugar
- 125 grams (Heaping ½ Cup) Brown sugar
- 1 Large Egg + 1 Large Egg Yolk, both at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 219 grams (1 ¾ Cups) All-Purpose/ Plain Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Cornstarch
- ½ Teaspoon Salt
- 38 grams (¾ Cup) Mini Marshmallows
- 85 grams (½ Cup) Mini Chocolate Chips
Instructions
- Preheat oven to 350F/180C and place cornflakes in an oven layer on a large baking sheet. Bake the cornflakes for 8-10 minutes in the oven you just want to toast them lightly as you would with nuts. Let cool completely before moving on to the next step, turn off the oven.
- In the bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy, make sure to scrape down the sides of the bowl and the bottom of the bowl so everything combines, the color of the mixture will lighten as time goes on mixing.
- Stir in vanilla and the egg and egg yolk, making sure to mix until fully combined.
- In a medium-sized bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch. Gently fold in dry ingredients then stir in the toasted cornflakes, marshmallows, and mini chocolate chips, mix until just combined. Do not over stir, you want chunks of cornflakes.
- I use a medium cookie dough scoop to scoop 1.5 tablespoon size cookies. Place cookie balls on a parchment-lined pan covered with plastic wrap or in an air-tight container. Chill the cookie dough for 30 minutes or up to 3 days. If you chill the cookie dough for longer than 1 hour let the dough sit out on the counter for 20 minutes before baking.
- Preheat oven to 350F/180C and if using, line your baking sheet with a silpat liner. Place the cookie dough balls two inches apart on to the prepared baking sheet. Bake the cookies for 9-11 minutes, or until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container.
Notes
I try to keep the marshmallows mostly on top or inside the cookie dough, if the marshmallows bake on the side of the cookie you will have a melted marshmallow pool which is a nice but not for the whole cookie to be like that.
- Prep Time: 60
- Cook Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American
Ellie says
Wow I love these cookies so much, they have such a crunch!
Elizabeth Waterson says
Hi Ellie, thank you so much for coming back to review and star rate the recipe, I truly appreciate it. So glad you enjoyed the cookies! XX Liz
J says
I just tried making these. First batch came out flat. I have the remaining dough in the fridge and will hope for something looking like the picture second round.
Elizabeth Waterson says
Hi J! I am so sorry about that, I would think the dough was too warm when they baked up. Hopefully, your next batch comes out thicker. You can also try shaping the balls to be taller- rather than completely round. Please let me know how they turn out and if I can help with anything else! XX Liz
Zaundra says
I made these for my family and they turned out so good with the chewy and gooey and crunchy textures. So yummy! I’ve tried other cornflake cookie recipes in the past that didn’t turn out, but this recipe turned out perfect and I will definitely be making them again!
Elizabeth Waterson says
Hi Zaundra, thanks so much for coming back to star rate and review the recipe! These cookies really do have the best texture! Take care. XX Liz
Kristin says
Made these to welcome my new neighbors and they were a smash hit! Something different but full of delicious classic pieces- you can’t go wrong! So delish!!
Elizabeth Waterson says
Thanks, Kristin, so pleased you enjoyed the cookies!! Take care. XX Liz
Laurie says
They were delicious! I’m not a baker and the first recipe I tried for these was complete disaster. Lopsided, marshmallow blow outs. I also used a no name marshmallow with the first recipe, so that might be it? Changed to jiffy marshmallows with your recipe, and it was perfect. Also looked at Martha Stewart and then found your recipe. It was great! They did take a bit longer and didn't quite brown as much as yours, I might try a slightly higher heat next time. I also realized I was measuring my flour the wrong way by pouring it into a measuring cup and likely had too much flour the first time.
Thank you for the recipe!