I am not exaggerating when I say that these Chocolate Chip Cornflake Marshmallow Cookies are the best cookies I have ever eaten. It’s already a fabulous chocolate chip cookie recipe anyway. Then you add the sweet/salty crunch of a toasted cornflake mixture and gooey, melty marshmallows. They simply defy description.
I discovered Christina Tosi on Chef’s Table: Pastry on Netflix. I was fascinated by her bold and playful approach to her ingredients and recipes. I found her book, M0mofuku Milk Bar: A Cookbook, at the library and enjoyed it so much that I bought it. I will be sharing more of her recipes.
When you look at the recipe below, don’t be intimidated by how long it seems. It can be done in steps and the dough can be chilled ahead.
These ingredients are what you’ll need for the Cornflake Crunch that will be added to the cookie.
Lightly crunch up the cornflakes with your hands.
Stir in the remaining ingredients.
Bake at 275° on a parchment-lined cookie sheet for about 10 minutes, or until lightly browned. Allow to cool. You can store this in an airtight container if you don’t want to use it right away. You will use 3/4 of this mixture in your cookie recipe. You can save the rest as a topping for yogurt if you’d like.
Here are the cookie ingredients. I love to use Kerrygold butter for these cookies, but any kind will do. Unless otherwise specified, I always use salted butter, and sometimes I will decrease the amount of salt in a recipe because of that.
I made several alterations to the original recipe, decreasing the salt and sugar a bit, and increasing the vanilla, and my changes are reflected in my recipe.
According to Christina Tosi, these cookies require an “extreme creaming process”, which is mostly an increase in beating time. She also recommends a paddle attachment on a stand mixer. The butter and sugars are beaten together for 2 minutes.
Then once the egg and vanilla are added, it is beaten for 7-8 minutes. The extra time brings fabulous results
Scoop cookie dough onto a parchment-lined baking sheet. Cover with plastic wrap and chill for at least an hour or up to 1 week. They are wonderful to do ahead! I made them last year when we went to the beach and we baked a few of them every night.
So…one thing about the marshmallows is that they can melt out of the cookie and wreak havoc on the edges, making them uneven. There’s a way to fix that, though.
Using a knife or offset spatula, lightly push the cookie into a round shape while it’s still hot.
Then they will be pretty and round.
All I can say is MAKE THESE COOKIES. They are amazing.
- Cornflake Crunch:
- 5 cups (170 grams) cornflakes
- ½ cup (40 g) milk powder (I used dry milk)
- ¾ teaspoon (3 g) kosher salt
- 9 tablespoons (130 g) melted butter
- 2 sticks (225 grams) butter at room temp (I used salted)
- ½ cup (64 g) granulated sugar
- 1 cup (128 g) brown sugar
- 1 egg
- 1 teaspoon (4 g) vanilla
- 1½ cups (240 g) flour
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- 1 tsp (4 g) kosher salt
- 3 cups (270 g) cornflake crunch (3/4 of recipe)
- 1 cup (128 g) semi sweet chocolate chips
- 1½ cups mini marshmallows
- To make the cornflake crunch: Pour cornflakes into a medium bowl and crunch up with your hands. Add the dry ingredients, then the melted butter. Spread onto a parchment-lined baking sheet and bake at 275° for 10-15 minutes, or until browned. Set aside to cool or place in an airtight container to use later.
- To make the cookies: Cream butter and sugars together in a stand mixer with paddle attachment on medium high for 2-3 minutes.
- Scrape the sides and add the egg and vanilla. Continue to beat for 7-8 minutes.
- Reduce the speed to low and add flour, baking powder, baking soda, and salt. Mix just until it comes together.
- Add in cornflake crunch and chocolate chips and mix together on low until blended. Then add in marshmallows.
- Using a cookie scoop, place the dough onto a parchment-lined sheet pan. Lightly press down the top of each cookie.
- Wrap with plastic wrap and refrigerate at least one hour or up to one week.
- When ready to bake, place about 4 inches apart on parchment or silat-lined sheet pans.
- Bake at 375° for 12-15 minutes, but oven temps can vary. Watch the cookies to make sure they are lightly browned on the edges and the tops.
- Cool completely on the cooke sheet or cooling rack. Use a butter knife or offset spatula to even edges out if the cookie spreads unevenly (pictured above)
- The cookies will keep for 5 days at room temp and for a month in the freezer.