Chewy Cornflake Marshmallow Cookies Recipe
These Chewy Cornflake Marshmallow Cookies combine crunchy toasted cornflakes, sweet mini marshmallows, and rich chocolate chips to create a delightful texture and flavor. Perfectly chewy with a hint of cinnamon, these homemade cookies are easy to make and sure to be a family favorite.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dried Ingredients
- 45 grams (1 and 1/2 cups) Cornflakes
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 45 grams (3/4 cup) mini marshmallows
- 80 grams (1/2 cup) milk or dark chocolate chips
Wet Ingredients
- 115 grams (1/2 cup) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Instructions
- Toast Cornflakes: Preheat the oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Spread cornflakes in a single layer on an oven tray and bake for 15 minutes until golden and crunchy. Remove and cool completely.
- Cream Butter and Sugars: In a large bowl, beat the butter with caster sugar and brown sugar until the mixture is pale and creamy, about 2 to 3 minutes. Add the vanilla extract and egg, then mix until fully combined.
- Add Dry Ingredients: Add the plain flour, baking soda, cinnamon, and salt into the wet mixture and start mixing on a low speed to combine.
- Prepare Cornflakes: Using your hands, crush the toasted cornflakes until broken into smaller pieces; precision is not necessary.
- Combine Mix-ins: Fold the crushed cornflakes, mini marshmallows, and chocolate chips into the dough, mixing briefly until evenly distributed.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to prevent excessive spreading during baking.
- Preheat Oven and Prepare Trays: Increase oven temperature to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line two baking trays with baking or parchment paper.
- Shape Cookies: Scoop approximately 1.5 tablespoons of dough and roll them into balls using your hands. Place them on the prepared trays, leaving enough space for spreading.
- Bake Cookies: Bake for 10 to 11 minutes or until edges are golden brown. Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for at least one hour is crucial to prevent the cookies from spreading too much during baking.
- Toasting the cornflakes enhances their crunch and flavor in the cookies.
- You can substitute plain flour with all-purpose flour without affecting the results.
- Use mini marshmallows for even distribution and better texture.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
Keywords: Chewy cookies, cornflake cookies, marshmallow cookies, chocolate chip cookies, homemade cookies, easy dessert