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!
While my classic Australian Cornflake Cookies are big and thick, these 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 or granulated 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 or all purpose 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.
Heidi says
Yummy! I didn’t have cornflakes so I used half a cup of coconut and half a cup of oats and it was still amazing
Jessica Holmes says
Oh so happy that worked well for you Heidi!
Shannon says
I made these but they didn’t go flat? I tried 2 different temperatures thinking that was the problem but they came out thick. I did roll them into balls before refrigerating because of a sprained wrist and don’t have the strength to work with the cold hard dough…would that have made the difference?
Jessica Holmes says
Hi Shannon, that may have made a little bit of a difference as the individual balls would perhaps get a little colder. But it sounds like you might overmeasured the flour if they didn’t spread. I recommend using a baking scale rather than cups if you can. Also, check out this post I wrote all about why cookies don’t spread – it might have some answers for you.
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?
Megan says
I think its better you roll the cornflakes on the dough ball, last step before you put in the oven. I found it crispier…anw thankyou for your recipe!! First time i made cookies and it turns good and edible 😂
Jessica Holmes says
Cool, thanks for your feedback Megan!
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.
Rattanawadee Salukkam says
Omg! They are great cookies and I love it so much. it’s delicious!! This is what I’m looking for chewy cookies.
Thank you for sharing.
I don’t have round shape after bake. Do you have any recommendations!
Thank you again 💗
Jessica Holmes says
So glad you enjoyed them! You can use a dessert spoon to tuck in the edges when you take the cookies out of the oven – but you’ll have to act quick while they are still warm.
Mi says
There is a layer of sugar formed at the bottom of my cookies. This layer is very chewy like chewing a piece of paper. Any idea why would there be a layer of sugar?
Jessica Holmes says
Hi, that might actually be from the melted marshmallow?
Benson says
Mine too! I was thinking it was cornflakes? Maybe didn’t toast them enough???
Mi says
Yea I am thinking the cornflakes May have gotten chewy instead of crispy. And the sugar is brown ish, marshmallow wouldn’t become brown?
Katt says
I really liked the cookies. The cornflakes add a nice chewiness.. Very sweet though.
Jessica Holmes says
Glad you liked them Katt!
Nay says
Do we need to use regular plain cornflakes or can we use Frosties too? Would that make the cookies extremely sweet?
Jessica Holmes says
Hi Nay, I think that would make the cookies quite sweet but you could definitely try it.
Amy Creathorn says
What if I can’t find Castor sugar? Is regular granulated ok?
Jessica Holmes says
Hi Amy! Yes that’s fine. I actually wrote a whole blog post on caster sugar you may find helpful.
Rosela says
Did you use electric hand mixer to combine all the ingredients
Jessica Holmes says
Hi Rosela, I usually do just briefly on a low speed but you can also do it by hand if you prefer.
Susan says
Is it ok to reduce the amount of sugar ?
Jessica Holmes says
Hi Susan, you can but it will alter the results. I wouldn’t reduce it less than 3/4 cup in total.
brenda poplin says
These cookies sound delish, but how far ahead can you make them, and can you freeze the baked cookies? Thanks.
Jessica Holmes says
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 ☺️
Josh says
These cookies are amazing!
Jessica Holmes says
Thanks Josh!
Yoan says
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!
Jessica Holmes says
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! 🙂
Lynn says
Christina Tosi is my hero. I think I NEED to try these cookies ASAP! Nice work, Jess!