40 cookies later, with an almost empty box of cornflakes, I stumbled upon the best Chewy Cornflake Marshmallow Cookie.
These gorgeous cookies were inspired by Milk Bar’s famous cornflake cookie. You know I’m a big Christina Tosi fan, so I wanted to make a Chewy Cornflake Marshmallow Cookie that was similar to her famous creation, but easy to make at home. After a few failed attempts I finally got there!
These Chewy Cornflake Marshmallow Cookies are super chewy (you guessed that right?). They are sticky and gooey, with crispy edges and pockets of melted marshmallows and chocolate chips. They are also packed with toasted crunchy cornflakes.
So I can admit they aren’t going to win any awards for the best looking cookie. But I can tell you that they most definitely win on taste. To achieve their thin and crispy but chewy texture, they have a high butter to flour ratio, which means chilling the dough for these cookies is a MUST.
As they flatten out naturally in the oven, all the good stuff hiding inside (I’m looking at you marshmallows) will come to the surface. So you’ll end up with pockets of melted marshmallows, crunchy cornflakes and chocolate chips in every single bite.
I also added a touch of cinnamon, taking a little bit of inspiration from my favourite Chewy Raisin Oatmeal Cookies.
When recipe testing for these cookies, I learn that adding cornflakes straight into the dough, makes a cookie that tastes like its filled with stale cornflakes. Not ideal. The answer? Toast your cornflakes in the oven before adding them to your cookie dough. Not only does it make them more crisp, but also adds depth of flavour.
The end result is a really lovely cookie with loads of flavour and texture. I’m in love with the sticky, buttery puddles the cookies develop as they are cooling – can you see them? So much to love.
Even though I wish I could fly to New York every time a craving for a cornflake cookie hits, I’m glad I can now make my own at home. And now you can too! Enjoy!
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Chewy Cornflake Marshmallow Cookies that are sticky and gooey, with pockets of melted marshmallows and chocolate chips and toasted crunchy cornflakes.
Ingredients
- 45 grams (1 and 1/2 cups) cornflakes
- 115 grams (1/2 cup) unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 140 grams (1 cup) plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 30 grams (1/2 cup) mini marshmallows
- 40 grams (1/4 cup) milk or dark chocolate chips
Instructions
- Preheat the oven to 150 C (300 F). Line a cookie or oven tray with baking or parchment paper. Add your cornflakes and spread out into one layer. Bake your cornflakes for 13-15 minutes. Set aside to cool.
- In a large mixing bowl, add your butter and sugars and beat until pale and creamy (approximately 2-3 minutes). Add your vanilla extract and your egg and mix until combined.
- Next, add your flour, baking soda and cinnamon. Stir gently using a wooden spoon or plastic spatula. Crush your toasted cornflakes using your hands until they are broken into smaller pieces. No need to be exact here. Then add your cornflakes, marshmallows and chocolate chips to your dough and stir.
- Cover your dough with plastic wrap and then refrigerate for AT LEAST 30 minutes to an hour. This is important otherwise your cookies will spread too much.
- Heat your oven to 160 C (320 F). Line two baking trays with baking or parchment paper. Add tablespoons of your cookie dough to the trays, ensuring there is enough room for the cookies to flatten out in the oven. I only baked four per tray at a time.
- Bake your cookies for approximately 10 minutes or until golden brown on the edges. Leave to cool for 5 minutes on the tray before carefully transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
Keywords: Cookies, Marshmallow, Cornflakes, Chocolate chips, Dessert
Is it ok to reduce the amount of sugar ?
Hi Susan, you can but it will alter the results. I wouldn’t reduce it less than 3/4 cup in total.
These cookies sound delish, but how far ahead can you make them, and can you freeze the baked cookies? Thanks.
Hi Brenda, thanks for your comment. These cookies keep well for 3-4 days in an airtight container. Unfortunately, I’m not sure about how they fair in the freezer as mine never last long enough to find out! Hope you enjoy them ☺️
These cookies are amazing!
★★★★★
Thanks Josh!
Hi Jess, I just stumble upon your blog and I absolutely LOVE your recipes!
Just want to ask, how long do you toast the cornflakes for this recipe and at what oven temperature? Thanks a lot!
Hi Yoan, thank you so much! You should toast the cornflakes first at 150 C (300 F) for 13-15 minutes. Hope you enjoy these cookies! 🙂
Christina Tosi is my hero. I think I NEED to try these cookies ASAP! Nice work, Jess!
Big fan of Milk bar too! These look irresistible! Prob because I’m a big fan of marshmallows too! :p
Thanks Beeta! 🙂
I’ve wanted to make the Milk Bar cookies for a while, by somehow I always get distracted. I really love the crack pie! I really need to these, though, because marshmallows in a cookies sounds too good to pass up!
Their crack pie is AWESOME! These are an easier version to their recipe but still delicious 😉
You had me at chewy cookies! I love love LOVE cornflake cookies and these ones look exceptionally delicious!
Thanks Kristy! I love a chewy cookie too! 😉
Oh I have been craving a cornflake cookie lately! These sound so perfect! I love the idea of toasting the cornflakes before adding them to the cookie – insane flavour boost 🙂
I know what will be filling up our cookie jar this week! I can’t wait 🙂
Oh how kind you are! Thanks Amy!