Chocolate Chip Cornflake Marshmallow Cookies
Prep time
Cook time
Total time
This is a fabulous chocolate chip cookie with the addition of a toasted cornflake crunch and mini marshmallows. They are the best cookie I've ever eaten.
Recipe type: Cookie
Serves: 36
  • 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
  • Cookies:
  • 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
  1. 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.
  2. To make the cookies: Cream butter and sugars together in a stand mixer with paddle attachment on medium high for 2-3 minutes.
  3. Scrape the sides and add the egg and vanilla. Continue to beat for 7-8 minutes.
  4. Reduce the speed to low and add flour, baking powder, baking soda, and salt. Mix just until it comes together.
  5. Add in cornflake crunch and chocolate chips and mix together on low until blended. Then add in marshmallows.
  6. Using a cookie scoop, place the dough onto a parchment-lined sheet pan. Lightly press down the top of each cookie.
  7. Wrap with plastic wrap and refrigerate at least one hour or up to one week.
  8. When ready to bake, place about 4 inches apart on parchment or silat-lined sheet pans.
  9. 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.
  10. 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)
  11. The cookies will keep for 5 days at room temp and for a month in the freezer.
Recipe by The Tasteful Baker at