Name: Melt-in-Your-Mouth Cornflake Marshmallow Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 cups cornflake cereal, (roughly crushed); ⅓ cup powdered milk; 2 tablespoons granulated sugar; 1 teaspoon kosher salt; ½ cup (1 stick / 113 g) butter, (melted); 1 cup (2 sticks or 227 g) butter, (softened); 1 ¼ cups (250 g) granulated sugar; ⅔ cup (133 g) brown sugar, (packed); 1 large egg, (room temperature); ½ teaspoon vanilla extract

These cornflake cookies redefine what a classic cookie can be, offering an irresistible blend of crispy texture and soft, chewy centers, especially with those delightful marshmallow pockets. This recipe brings together the best of sweet and salty, making it a standout treat that’s surprisingly simple to master. I remember the first time I tried a cornflake cookie; it was a revelation. The unexpected crunch from the cornflakes against the soft cookie base was a game-changer. Our cornflake cookies recipe captures that magic, elevating it with the addition of gooey marshmallows, ensuring every bite is a textural adventure.

⏱ Time: 45 min

👥 Servings: 20-24

📊 Level: Easy

🥗 10 ingredients

Melt-in-Your-Mouth Cornflake Marshmallow Cookies

Cornflake cookies: bake these chewy, crispy, and sweet treats with gooey marshmallows. Perfect for a nostalgic dessert or a fun snack.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

4 cups cornflake cereal, (roughly crushed)
⅓ cup powdered milk
2 tablespoons granulated sugar
1 teaspoon kosher salt
½ cup (1 stick / 113 g) butter, (melted)
1 cup (2 sticks or 227 g) butter, (softened)
1 ¼ cups (250 g) granulated sugar
⅔ cup (133 g) brown sugar, (packed)
1 large egg, (room temperature)
½ teaspoon vanilla extract

Method

Preheat oven to 275°F and line a baking sheet with parchment paper.
In a medium bowl, add crushed cornflakes, powdered milk, 2 tablespoons granulated sugar, and kosher salt. Toss to combine.
Pour in ½ cup melted butter and toss again until small cornflake clusters form.
Pour the mixture onto the prepared baking sheet and bake for 10-12 minutes until lightly golden.
In a large bowl, cream together 1 cup softened butter, 1 ¼ cups granulated sugar, and ⅔ cup packed brown sugar until light and fluffy.
Beat in the large egg at room temperature until well combined.
Stir in ½ teaspoon vanilla extract.
(Missing steps for combining cornflake mixture with cookie dough and adding marshmallows, then baking the final cookies.)

Notes

– For the crispiest cornflake crunch, ensure your cornflakes are roughly crushed, not pulverized into a fine powder. This preserves the texture. – If your cookies are spreading too much, chill the dough for at least 30 minutes before baking. This helps the butter solidify and prevents excessive spreading.
– Store leftover cornflake cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 2 months. Thaw at room temperature or warm gently in the oven for a fresh-baked feel.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the crispiest cornflake crunch, ensure your cornflakes are roughly crushed, not pulverized into a fine powder. This preserves the texture. – If your cookies are spreading too much, chill the dough for at least 30 minutes before baking. This helps the butter solidify and prevents excessive spreading.
Store leftover cornflake cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 2 months. Thaw at room temperature or warm gently in the oven for a fresh-baked feel.

These Cornflake Marshmallow Cookies are a true delight, combining nostalgic flavors with an exciting texture. Give this recipe a try and rediscover the joy of a truly unique homemade cookie!