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!
Chewy Cornflake Marshmallow Cookies
Chewy Cornflake Marshmallow Cookies that are sticky and gooey, with pockets of melted marshmallows and chocolate chips and toasted crunchy cornflakes.
- Yield: Makes 12 large cookies
- 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
- 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.