Irresistible cornflake cookies Recipe

My homemade cornflake cookies combine that satisfying texture with gooey pockets of marshmallows for a dessert that feels nostalgic yet fresh.

I love how toasting the cereal first deepens the flavor and keeps every bite perfectly crisp. This easy recipe comes together without any chill time, making it perfect for spontaneous baking cravings.

What Sets This cornflake cookies Apart

You will appreciate how the cornstarch creates an incredibly tender crumb that melts in your mouth. This simple addition ensures the cookies stay soft for days while the toasted cereal provides a fantastic crunch.

I designed this recipe to be hassle-free so you can have fresh cookies on the table in just over half an hour. There is no waiting around for dough to chill in the fridge before you start baking.

The combination of brown sugar and extra vanilla extract gives the dough a rich, caramel-like flavor profile. It is the perfect canvas for the toasted cornflakes and sweet mini marshmallows to shine.

If you enjoyed this unique treat, you must try my Savory Pecan Pie Cheesecake Recipe for another dessert with amazing texture contrasts. I also recommend baking the Savory Chocolate Cheesecake Brownies Recipe when you need something ultra-decadent and rich.

Everything You Need for cornflake cookies

Here are the pantry staples you need for this recipe:

• Cornflakes: Toasting these before adding them to the dough adds a nutty flavor and ensures they stay crisp rather than getting soggy.
• Unsalted Butter: Use softened butter to create a creamy base for the dough that holds the structure well.
• Light Brown Sugar: This adds moisture and a rich molasses flavor that complements the cereal perfectly.
• Granulated Sugar: Helps to crisp up the edges of the cookies while keeping the centers soft.
• Egg + Egg Yolk: The extra yolk adds richness and tenderness to the final texture of the cookie.
• Vanilla Extract: A generous amount of vanilla ties all the flavors together with a warm aroma.
• All-Purpose Flour: Provides the necessary structure for the cookies without making them too dense.
• Cornstarch: The secret ingredient that keeps the cookies soft and tender for days.
• Baking Soda: This leavening agent helps the cookies spread and rise just enough.
• Table Salt: Balances the sweetness and enhances the toasted cornflake flavor.
• Mini Marshmallows: These create gooey, chewy pockets throughout the cookie for an amazing texture contrast.

My Method for cornflake cookies

Let’s get the oven preheated and start baking:

1. Begin by preheating your oven to 350F (175C) and lining a baking sheet with parchment paper. Spread the cornflakes evenly on the sheet and bake them for about 10 to 15 minutes, stirring occasionally, until they darken slightly and smell toasted.
2. While the cereal cools, cream the softened butter, brown sugar, and granulated sugar together in a large bowl using an electric mixer. You want the mixture to be smooth, fluffy, and pale in color before moving to the next step.
3. Add the whole egg, the extra egg yolk, and the vanilla extract to the butter mixture. Stir these wet ingredients together until they are well combined and the batter looks creamy and uniform.
4. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Make sure there are no lumps in the dry ingredients so they incorporate evenly into the wet dough.
5. Gradually add the flour mixture to the wet ingredients, stirring well after each addition. Continue mixing until no streaks of flour remain and you have a thick, soft cookie dough base.
6. Gently fold in the cooled toasted cornflakes and the mini marshmallows using a spatula. Be careful not to crush the cereal too much, as you want distinct crunchy pieces throughout the cornflake cookies.
7. Scoop the dough into 2-tablespoon portions and roll them gently into balls, tucking any loose marshmallows inside. Place them on the baking sheet spaced 2 inches apart and bake for 10 to 11 minutes until the edges turn a light golden brown.

Pro Tips for cornflake cookies

Keep a very close eye on the cornflakes while they are toasting in the oven. They can go from perfectly golden to burnt in a matter of seconds if you are not careful.

I always recommend using room temperature eggs to ensure they emulsify smoothly into the butter mixture. If you forgot to take them out, place them in a bowl of warm water for five minutes.

Tuck any exposed marshmallows into the dough balls before baking to prevent them from spilling out too much. This helps your cornflake cookies keep a nice round shape on the baking sheet.

Best Ways to Enjoy cornflake cookies

These cookies are absolutely incredible when served slightly warm while the marshmallows are still gooey. I love pairing them with a tall glass of cold milk to balance the sweetness.

You can also crumble them over vanilla ice cream for a fun and crunchy sundae topping. They make a fantastic addition to holiday cookie boxes or a sweet surprise for bake sales.

I’d love to see you on Pinterest for more sweet inspiration!

Cornflake Cookies

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• Author: Joanna Wearstler
• Total Time: 34 min
• Yield: 26 cookies 1x
• Diet: Vegetarian

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Description

Soft and chewy cookies featuring toasted cornflakes and gooey marshmallows in a buttery vanilla dough.

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Ingredients

Scale 1x2x3x

• 2 3/4 cups (350 g) all-purpose flour
• 1 cup (226 g) unsalted butter, softened
• 2 cups (80 g) cornflakes
• 1 1/2 cups (85 g) mini marshmallows
• 1 cup (200 g) light brown sugar, firmly packed
• 1/2 cup (100 g) granulated sugar
• 1 Tablespoon cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 large egg + 1 egg yolk, room temperature

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Instructions

1. Preheat your oven to 350F (175C) and line a baking sheet with parchment paper. Spread the cornflakes on the sheet and bake for 10-15 minutes until toasted and fragrant, stirring every 5 minutes.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Mix in the whole egg, egg yolk, and vanilla extract until fully combined and smooth.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt to remove any lumps.
5. Gradually stir the dry ingredients into the wet mixture until a dough forms.
6. Gently fold in the toasted cornflakes and mini marshmallows, being careful not to crush the cereal excessively.
7. Scoop 2-tablespoon portions of dough, roll into balls, and place on the baking sheet 2 inches apart.
8. Bake for 10-11 minutes until the edges are light golden brown, then let cool completely on the baking sheet.

Notes

Ensure marshmallows are tucked inside the dough balls to prevent excessive spreading.

• Prep Time: 12 min
• Cooling Time: 15 min
• Cook Time: 22 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 179
• Sugar: 14g
• Sodium: 156mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0.3g
• Carbohydrates: 27g
• Fiber: 0.4g
• Protein: 2g
• Cholesterol: 25mg

Keywords: cornflake cookies, cereal cookies, marshmallow cookies, easy cookie recipe