Marshmallow Cornflake Cookies
Marshmallow Cornflake cookies are a delicious and easy treat that can be enjoyed any time of year. These sweet little bites are perfect for parties, snack time, or as an after-dinner dessert. The combination of crunchy cornflakes and soft, pillowy marshmallows creates an irresistible texture that will have your taste buds begging for more.
This recipe comes from my moms recipe book, and they are so good! One of my dad’s favorites that she makes. I love how they they are and they never last long at her house. The marshmallow and cornflakes together are absolutely divine. I am so excited to share these with you.
When making these delicious Marshmallow Cornflake Cookies please make sure you refrigerate the dough. IF you don’t it will be a mess on the pan because these cookies do love to spread…but that is what makes them oh so good! I can’t wait for you to try them!
One of the great things about Marshmallow Cornflake cookies is their versatility. You can add nuts, chocolate chips, or other candies to the mixture to create your own unique flavor profile. Try making a big batch of these treats and freezing them for later use. Just pop a few in the microwave for a few seconds and enjoy a warm and gooey cookie anytime you want!
If you do not have this set of scoops do yourself and favor and click the link. They are the best set, and I love having all three sizes. If you’re tired of cookies not being uniform, this is a MUST!
Marshmallow Cornflake Cookies
Ingredients
- 1 1/2 cups cornflakes
- 1/2 cup regular butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cup white flour
- 1/2 tsp baking soda
- 1 cup mini marshmallows
- 1/2 cup semi sweet chocolate chips
Instructions
- Pre heat oven to 340 F
- Add cornflakes on a pan in a single layer and toast for 5 minutes.
- In a large bowl, add butter and sugars and mix until pale and creamy. Add vanilla extract and egg and mix until combined.
- Ad flour and baking soda. Crush the toasted cornflakes using your hands until they are broken into smaller pieces.
- Add cornflakes, marshmallows and chocolate chips to your dough. and mix briefly until combined.
- Cover dough and refrigerate for AT LEAST 1 hour. You MUST refrigerate or they will spread too much.
- Preheat oven to 350 F and prepare a cookie sheet
- Scoop cookie dough and roll into balls with your hands and place on cookie sheet. Make sure to leave plenty of rom between cookies to allow for spreading.
- Bake cookies for 10-11 minutes until golden brown on edges. Leave to cool 10 minutes on the cookie sheet before carefully transferring to cooling rack.
Very tasty and crunchy!
I added coconut for extra crunch.