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
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PinDescription
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
- 60 grams (1 cup) mini marshmallows
- 75 grams (1/2 cup) milk or dark chocolate chips
Instructions
- Preheat the oven to 150 C (300 F). Add Cornflakes to an oven tray and spread out into one layer. Bake for 13-15 minutes. Set aside to cool.
- In a large mixing bowl, add butter and sugars and beat until pale and creamy (approximately 2-3 minutes). Add your vanilla extract and egg and mix until combined.
- Next, add flour, baking soda and cinnamon. 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.
- Heat your oven to 160 C (320 F). 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 227
Keywords: Cornflake marshmallow cookies
This recipe was first published on Sweetest Menu in November 2016.
Do we need to use regular plain cornflakes or can we use Frosties too? Would that make the cookies extremely sweet?
Hi Nay, I think that would make the cookies quite sweet but you could definitely try it.
What if I can’t find Castor sugar? Is regular granulated ok?
Hi Amy! Yes that’s fine. I actually wrote a whole blog post on caster sugar you may find helpful – https://www.sweetestmenu.com/what-is-caster-sugar/
Did you use electric hand mixer to combine all the ingredients
Hi Rosela, I usually do just briefly on a low speed but you can also do it by hand if you prefer.
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!