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Cornflake Marshmallow Chocolate Chip Cookies

Indulge in warm, buttery cookies filled with sweet marshmallows, crunchy cornflakes, and rich chocolate chips, evoking nostalgia and joy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter (room temperature) For a rich, buttery flavor.
  • 1 cup brown sugar Adds moisture and depth.
  • 1 cup granulated sugar For balance and sweetness.
  • 2 large eggs Helps bind the ingredients together.
  • 2 teaspoons vanilla extract A little splash of flavor magic.
Dry Ingredients
  • 2 cups all-purpose flour The foundation of your cookies.
  • 1 teaspoon baking soda To help them rise.
  • 1 teaspoon salt Enhances all the flavors.
Mix-Ins
  • 2 cups cornflakes For that unexpected crunch.
  • 1 cup mini marshmallows Sweet, gooey delight.
  • 1 cup chocolate chips Because what are cookies without chocolate?

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 3-5 minutes of mixing.
  3. Add the eggs, one at a time, blending well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
  5. Gently fold in the cornflakes, mini marshmallows, and chocolate chips.
  6. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges turn golden and the centers are just set.
  2. Allow to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes before baking for thicker cookies. Store cookies in an airtight container for up to a week, or freeze cookie dough for longer storage.