Description
Soft and chewy cookies featuring toasted cornflakes and gooey marshmallows in a buttery vanilla dough.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Mix in the whole egg, egg yolk, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt to remove any lumps.
- Gradually stir the dry ingredients into the wet mixture until a dough forms.
- Gently fold in the toasted cornflakes and mini marshmallows, being careful not to crush the cereal excessively.
- Scoop 2-tablespoon portions of dough, roll into balls, and place on the baking sheet 2 inches apart.
- 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