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Melt-in-Your-Mouth Cornflake Marshmallow Cookies - cornflake cookies - Cornflake cookies: bake these chewy, crispy, and sweet treats with gooey marshmallows. Pe

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 minutes
Cook Time 15 minutes
Total Time 45 minutes
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
 

  1. Preheat oven to 275°F and line a baking sheet with parchment paper.
  2. In a medium bowl, add crushed cornflakes, powdered milk, 2 tablespoons granulated sugar, and kosher salt. Toss to combine.
  3. Pour in ½ cup melted butter and toss again until small cornflake clusters form.
  4. Pour the mixture onto the prepared baking sheet and bake for 10-12 minutes until lightly golden.
  5. 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.
  6. Beat in the large egg at room temperature until well combined.
  7. Stir in ½ teaspoon vanilla extract.
  8. (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.