Chocolate Chips, Cornflakes, and Marshmallow Cookies…yes, please.

This is one cookie recipe that you can add onto your ‘must bake’ list! They come out chewy, gooey and just down right delicious…

Serves: 24 cookies


  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1¼ cup all purpose flour
  • 1 tbsp. corn starch
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup chocolate chips
  • ¾ cup mini marshmallows
  • 1 cup frosted cornflakes

Recipe Preparation:

  1. Cream the butter and the sugars until fully mixed and fluffy, about 4 minutes on medium speed. Beat in the egg and vanilla.
  2. In a separate bowl, sift together the flour, corn starch, baking soda and salt and add to the butter mixture until well combined.
  3. By hand, add in the chocolate chips, marshmallows, and cornflakes to ensure even distribution.
  4. Using a small cookie scoop or heaping tablespoon, shape the dough into balls and place on a parchment lined baking tray. Chill for at least 30 minutes or freeze. (I like to transfer the balls once frozen to a freezer plastic bag).
  5. Preheat the oven to 375°. Arrange chilled dough on a parchment-lined cookie sheet, leaving at least 3 inches between cookies. Bake for about 15 minutes—until browned on edges but still soft in center. Let cookies cool on cookie sheet.
  6. If baking from frozen, allow cookies to stand at room temperature for 30 minutes and they may require a few more minutes of baking time.

Cook’s Tip:

The secret to this chewy, gooey goodness are the marshmallows!  You don’t have to add a lot, either.  If you just want some good old fashion chewy chocolate chip cookies, you can omit the cornflakes.


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