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These chewy cornflake chocolate chip marshmallow cookies are a breakfast dream! A chocolate chip cookie with crunchy cornflakes, gooey marshmallows, and lots of chocolate.
Breakfast is not my thing. But there is something comforting about breakfast inspired treats.
Maybe it’s because I associate breakfast with the start of a new day. And there’s always hope in a new day.
But of course, just because these cookies are inspired by a nostalgic breakfast, there is no reason you can’t enjoy them all day.
If you’re looking for a cookie to dip into a glass of milk, this is the THE cookie! Move over Oreo’s these are the cookies that pair perfectly with a glass of cold milk.
There’s crunchy cornflakes, gooey marshmallows, and of course, chocolate chips.
How to make Cornflake Marshmallow Chocolate Chip Cookies?
Mix the Wet Ingredients
First, mix together the melted butter, and sugar.
Add in the eggs and vanilla.
And then beat the mixture.
The color of the batter should be a lot lighter, and the batter should be quite fluffy at this point. Then, it’s time for the next step.
Add the Dry Ingredients
For the dry ingredients, it’s just all purpose flour, baking soda, and salt.
Mix them in just until they have incorporated into the batter.
The key to making cookies that are not cake-like is to avoid mixing the batter too much at this point!
Add the Mix-Ins
For these cookies we have cornflakes, marshmallows, and chocolate chips and
Cornflakes: crush the cornflakes, so that they mix in properly into the batter. I used about 1 cup crushed cornflakes, so about 1 1/2 uncrushed cornflakes
Chocolate Chips: I used a mix of semi-sweet and white chocolate chips in this case. But you can use any combination of chocolate you prefer. Keep in mind, that more white chocolate means a sweeter cookie.
Marshmallows: Similar to my s’mores chocolate chip cookies, use mini marshmallows. It is easier to mix them into the batter, and you’ll have a cookie that is more evenly speckled with marshmallows.
Scoop and Rest
Scoop the batter into cookie balls. I love using a cookie scoop for this step, as it makes my cookies evenly sized. But a tablespoon can also do the trick.
These cookies do need to rest.
You could bake these cookies after 15-20 minutes and they will be delicious, but will spread out more. I prefer resting them for at least two hours in the fridge. Overnight is actually ideal!
Remove them from the fridge, then bake in an oven preheated at 350ºF, for about 15 minutes.
If you have a few leftover crushed cornflakes you can also sprinkle them on top if you like.
Once they bake, let them rest on the baking sheet for about 10 minutes to firm up, then transfer to a wire rack to cool completely.
Drizzle some chocolate
This part is optional, but you can drizzle some melted chocolate on these cookies!
Make sure the cookies are not too warm when you do this!
And then of course, it’s time to enjoy these cookies!
Tips to make Cornflake Marshmallow Chocolate Chip Cookies
- When mixing the wet ingredients make sure the batter is light and fluffy. I highly recommend using a hand mixer or a stand mixer in this step. The batter should be a pale brown color.
- Once you add in the dry ingredients – the flour, salt and baking soda – do not over mix the batter. Mix them in until it is just incorporated. It’s best to use a spatula at this point.
- I realize waiting for cookies is the worst! But I highly recommend letting the cookies chill in the fridge for at least 2 hours if not overnight.
Ready to make some Cornflake and Marshmallow Chocolate Chip Cookies?
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Cornflake and Marshmallow Chocolate Chip Cookies
- 2 cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup unsalted butter melted and slightly cooled, 150 grams
- 3/4 cup dark brown sugar 150 grams
- 3/4 cup granulated sugar 150 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup crushed cornflakes
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 oz chocolate, melted optional, to drizzle
- Melt butter in the microwave, and cool.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well on high speed with a hand mixer or stand mixer for 2-3 minutes
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes. The batter should be light colored and fluffy at this point.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Add in the mini marshmallows, crushed cornflakes, and chocolate chips. Fold into the batter just until combined.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally overnight if you can wait that long).
- Pre-heat oven to 350ºF degrees.
- On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes. The sides should start to brown on the sides but the center will look soft.
- Once removed from the oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes. The cookies will be too soft when they are fresh from the oven and will harden as they cool
- After 20 minutes move cookies to a cooling rack.
- If drizzling chocolate, melt 1 oz. chocolate in the microwave and drizzle on the cookies