You’ll love these Chewy Cornflake Marshmallow Cookies made using roasted Cornflakes. Packed with sticky marshmallows and chocolate chips, these thin and crispy cookies taste amazing.
Cornflake magic right here 👆🏻
40 cookies later, with an almost empty box of Cornflakes, I stumbled upon the best Chewy Cornflake Marshmallow Cookie.
They’re sticky and gooey, with crispy edges and pockets of melted marshmallows and chocolate chips. They are also packed with toasted crunchy Cornflakes.
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 thin and crispy.
While I love big, fat, chunky cookies, like my Chocolate Oreo Cookies and Walnut Chocolate Cookies, I also love chewy cookies. Especially when they’re PACKED with toasty, roasty Cornflakes.
To achieve their 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 learnt that adding cornflakes straight into the dough, makes a cookie that tastes like it’s 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!
Tips for making Cornflake Marshmallow Cookies
- These Cornflake Marshmallow Cookies are made using toasted cornflakes. All you need to do is spread the Cornflakes out on a baking tray and bake them in the oven for approximately 13 minutes. This way the Cornflakes will be extra crunchy and their flavour is enhanced.
- The cookie dough MUST be refrigerated for AT LEAST 1 hour before baking. Otherwise the cookies will spread too much in the oven when baked.
- They will be quite fragile when they come out of the oven, so leave them on the trays for at least 10 minutes to firm up slightly.
More cookie recipes to try
- Cornflake Cookies
- Malted Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Nutella Cookies
- Lemon Drizzle Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Chewy Cornflake Marshmallow Cookies
Cornflake Marshmallow Cookies filled with 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
- 175 grams (1 and 1/4 cup) plain flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt, optional
- 60 grams (1 cup) mini marshmallows
- 75 grams (1/2 cup) milk or dark chocolate chips
Instructions
- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Add Cornflakes to an oven tray and spread out into one layer. Bake for 13-15 minutes. Set aside to cool completely.
- In a large mixing bowl, add butter and sugars and beat until pale and creamy (approximately 2-3 minutes). Add vanilla extract and egg and mix until combined.
- Next, add flour, baking soda, cinnamon and salt, if using. Crush the 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 mix briefly until combined.
- Cover your dough with plastic wrap and refrigerate for AT LEAST 1 hour. This is important otherwise your cookies will spread too much.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- Scoop cookie dough (approximately 1.5 tablespoons) and roll into balls using your hands, place on oven trays, ensuring there is enough room for the cookies to flatten out in the oven.
- Bake your cookies for approximately 10-11 minutes or until golden brown on the edges. Leave to cool for 10 minutes on the tray before carefully transferring to a wire rack to cool completely.
Notes
These cookies are quite thin and chewy. For a slightly thicker cookie, add an extra 35 grams (1/4 cup) plain flour.
Nutrition Information
Tat says
Hi! I made this recipe andoh my goodness, it tasted REALLY GOOD! My only problem is that it gets soggy when stored after a few hours from baking. I tried storing it in an air tight container, in a ziploc, etc. yet it it still lost its magical crisp 🙁 Any suggestions how I can avoid this? Please help. Thank you
Jessica Holmes says
Hi Tat! So glad you love them! I’m sorry I don’t have any suggestions. I think, just like most baked goods, they’re best fresh from the oven?
david says
any hints on how to keep the mashmallows from completely melting? in videos of her making them the marshmallows always retain their shape. I’ve made then five times and haven’t been able to stop the blowouts. thanks!
Jessica Holmes says
Hi David, I think it can vary based on the brand of marshmallows you use. Perhaps try some different ones? I also find mini ones work much better than big ones. And when you roll your cookie dough, try and make sure the marshmallows are tucked inside the cookie dough and aren’t exposed.
David says
Thanks for the suggestions! I’ve tried a couple brands of mini marshmallows. I think next time I’ll try slightly lower temp for longer bake time. I like your addition of cinnamon. One other thing I noticed is that you have 90g for 1/2C brown sugar. I’ve always seen 110g 1/2C (light) and 120g 1/2C (dark). The regular sugar at 100g 1/2C is what I always use – shouldn’t brown sugar always weigh more?
Your pictures are beautiful and inspirational! Thanks for posting this recipe.
★★★★★
Jessica Holmes says
Adjusting the baking time is a good idea David – perhaps it was too hot causing the marshmallows to explode. As for the measurements, lots of things can affect this. For example, there can be discrepancies on the size of cup measurements, how one fills a cup, different brands of ingredients across different countries. Here in Australia, we have only one type of brown sugar rather than two. I always recommend bakers to use grams when measuring ingredients to avoid any errors.