Marshmallow Cornflake Cookies

These cookies are fabulous! Be sure to follow to recipe exactly because too much cornflakes will make the cookies dry and too many marshmallows will literally make the cookies explode! The taste of these – not to mention the fabulous texture – really set them apart from the expensive ones you can buy online or from that famous bakery in New York City. I love these cookies!

Marshmallow Cornflake Cookies

1 stick unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white all-purpose flour
1/2 cup cornflakes
1/4 cup marshmallows
2/3 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Start by preheating your oven to 375 degrees F. Line two large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter, white granulated sugar and packed light brown sugar until light in color and fluffy in texture.

Beat in the large egg and pure vanilla extract. Add in the baking soda and salt.

Fold in the white all-purpose flour, followed by the cornflakes and marshmallows.

Fold in the semi-sweet chocolate chips and white chocolate chips.

Place tablespoon size balls onto the prepared baking sheets about 2-inches apart. Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.

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