Cornflake Marshmallow Chocolate Chip Cookies
Indulge in warm, buttery cookies filled with sweet marshmallows, crunchy cornflakes, and rich chocolate chips, evoking nostalgia and joy.
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?
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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.
- Add the eggs, one at a time, blending well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the cornflakes, mini marshmallows, and chocolate chips.
- Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges turn golden and the centers are just set.
- 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.