CHEW THIS! Marshmallow Cornflake Cookies

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Something unique and unexpected

Blaise Doubman

I’m always looking for recipes that are unique and unexpected and this one is the perfect example! These may first appear to be “normal” chocolate chip cookies but they are not. The addition of the white chocolate chips, marshmallows and corn flakes, they really are something special in texture and taste. How did I ever come up with a recipe for these? Well, have you ever eaten something and thought about what all you could add or take away from it, for it to be even more amazing? That was me with these chocolate chip cookies and I came to find out with these, more was better! I kept adding things that I thought sounded good, with the subtraction of dried cranberries, more on that later and they turned out wonderful.

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! As I mentioned earlier, I would steer away from adding any type of dried fruit because it really tends to mess with the overall texture of the cookie. I would experiment though with different cereals and different types and sizes of chocolate.

Marshmallow Cornflake Cookies

Leftover cookies can be kept in an airtight container for up to 3 days.

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.

Ask and Answer: I have received several emails about people wanting recipes for homemade lemonade and sweet sun brewed tea. You can find these recipes on my website!

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