Recipes

Marshmallow Cornflake Chocolate Chip Cookies

March 11, 2020

I’m so happy I’ve finally made a version of this cookie that I dare say is better than the Milk one! It has all the chew, crunch, and chocolatey goodness I love about the Milk version but a bit chewier like traditional bakery cookies that I love.

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This recipe requires the standard cookie base ingredients, but also a few other special ingredients that can be substituted, but read below to see why I specified certain items!

Ingredients:

  • Butter: Room temperature butter is a must!!! Cold or melted butter will not cream with the sugars as well and the cookie just won’t turn out the same. If you forget to take the butter out in advance, look at Sally’s Baking Addiction guide on how to bring it to room temperature quickly! I like to use unsalted so I can control how much salt I add into the recipe, but if you are used to using salted, go ahead but remember to adjust the added salt later.
  • Sugars: Any white granulated sugar should work. For the brown sugar, make sure to pack it in the measuring cup. I also suggest using golden brown sugar if you can get your hands on it. The darker brown the sugar is, the more molasses it has, which will change the texture and moisture of the cookie.
  • Flour: When measuring your all-purpose flour, make sure you aren’t packing it down in the measuring cup as that can result in over-measuring which results in a dry dough. An easy trick I do is to scoop the flour, then shake until level. If you use a knife or spoon to smooth it over, you are actually pressing more flour into the cup and over-measuring.
  • Baking soda: Make sure your baking soda is still active! Oftentimes, baking soda once opened doesn’t last until the expiration date on the packaging. To test, put some baking soda into a bowl, add some vinegar or lemon juice. If it fizzes a lot, it’s active. If not, it’s not.
  • Salt: I used 1 tsp of fine grain sea salt. If you use coarse grain, you can 1.5x or 2x the salt quantity since it’s not as compact when measured.
  • Chocolate: I love using the Trader Joe’s Pound Plus Dark Chocolate bars for every cookie recipe that requires chocolate. The chocolate isn’t too sweet in an already sweet dough and cutting up a chocolate bar creates that bakery-style chocolate chip cookie taste because when you chop up the bar, little pieces come off as well as large chunks so there’s literally chocolate bits and pools of chocolate in each bite. You just can’t get the same effect with chocolate chips.
  • Cornflakes: Any frosted cornflake brand will work. I crush them up by hand and make sure it’s a cup’s worth after it’s been crushed. The cornflakes are why I would not refrigerate this dough overnight as the moisture from the dough will negate the cornflake crunch.
  • Marshmallows: I like using the Jet-Puffed S’moreMallows marshmallows because they’re flat and easier for me to cut them into small pieces. The mini ones work as well, but they are a little larger than the size I prefer. Minis may result in a larger pool of marshmallow but can also cause larger splits in the cookies if they happen to be on the edges. I suggest cutting the mini ones in half if it’s all you have!

Will update this recipe with more pictures the next time I make these cookies! This is what the dough scoops look like after scooping before smoothing them out. Notice the little bits of chocolate spread out all over the dough.

Right after they are baked and fresh out of the oven, the cookies are still a little puffy and look raw, but don’t worry! They are still cooking and will firm up once they cool down on the tray for a few minutes. Notice all the speckles and pools of chocolate throughout the entire cookie. Yuummm!! 🙂

Once cooled down, the cookie retracts a little, hardens, and looks ready to be transferred to a cooling rack. Enjoy!

Marshmallow Cornflake Chocolate Chip Cookies

 


Tiffany AngelaAuthorTiffany AngelaCategoryAmericanDifficultyBeginner


That easy-to-bake cookie you're looking for with all the chew, crunch, and chocolatey goodness. Bet you can't eat just one!

Yields30 Servings
Prep Time1 hrCook Time13 minsTotal Time1 hr 13 mins


Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 tsp salt
 2 large eggs
 2 tsp vanilla extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 1 cup crushed frosted cornflakes
 3 cups marshmallows (8 Jet-Puffed S'moreMallows Marshmallows or 3 cups mini marshmallows)

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the chocolate bar into chip size pieces and set aside. If using the S'moreMallows shaped marshmallows, chop them up into small pieces and set aside. Crush the frosted cornflakes and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the eggs and vanilla extract, one at a time, until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) and mix until just combined. Try not to over mix! Then, add in the chocolate, marshmallows, and cornflakes and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can make about 9 cookies). After scooping, roll the dough with your hands to smooth out the mounds and flatten a little so they are still mound-shaped rather than circles.

7

After shaping, place each baking sheet into the refrigerator for 10 minutes, then bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at around 10 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out and let them cool on the tray for about 8-10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath the cookie to lift as the melted marshmallows will cause it to stick to the baking surface. Transfer the cookies to a cooling rack to completely cool.

8

Repeat steps 6 and 7 until dough is finished. Enjoy!

Ingredients

Ingredients
 1 cup unsalted butter (room temperature)
 ¾ cup white granulated sugar
 1 ½ cups golden brown sugar
 1 tsp salt
 2 large eggs
 2 tsp vanilla extract
 2 ½ cups all-purpose flour
 1 tsp baking soda
 17.60 oz dark chocolate (Trader Joe's Pound Plus Dark Chocolate), cut into small chip-sized pieces
 1 cup crushed frosted cornflakes
 3 cups marshmallows (8 Jet-Puffed S'moreMallows Marshmallows or 3 cups mini marshmallows)

Directions

Directions
1

In a separate bowl, whisk the flour, baking soda, and salt together. Set aside.

2

Chop the chocolate bar into chip size pieces and set aside. If using the S'moreMallows shaped marshmallows, chop them up into small pieces and set aside. Crush the frosted cornflakes and set aside.

3

Preheat oven to 350°F. Using the paddle attachment of the standing mixer, cream the butter and both sugars together until very light and airy (about 5 minutes). Scrape down the sides a few times during the process to make sure everything is evenly incorporated.

4

Add in the eggs and vanilla extract, one at a time, until entire mixture is evenly distributed. Remember to scrape down the sides to make sure it's all incorporated.

5

Slowly add the dry ingredient mixture (flour, baking soda, salt) and mix until just combined. Try not to over mix! Then, add in the chocolate, marshmallows, and cornflakes and mix until evenly distributed in the dough.

6

Line baking sheets with parchment paper. Using an ice cream scoop (or 3 tbsp), scoop mounds of dough onto the sheet, leaving plenty of space in between as the dough will spread when baking. (On a large sheet, I can make about 9 cookies). After scooping, roll the dough with your hands to smooth out the mounds and flatten a little so they are still mound-shaped rather than circles.

7

After shaping, place each baking sheet into the refrigerator for 10 minutes, then bake in the oven for ~14 minutes. Everyone's oven is really a different temperature, and convection vs conduction ovens will make a difference too. I suggest watching your cookie at around 10 minutes and gauge from there. The edges should be lightly golden but the middle shouldn't look dry or overbaked when you take it out (it'll still be slightly puffy, and the puff will decrease as it cools on the tray). Take the cookies out and let them cool on the tray for about 8-10 minutes until they set and don't break apart when you try to lift them with a spatula. Be careful and slow when pushing your spatula underneath the cookie to lift as the melted marshmallows will cause it to stick to the baking surface. Transfer the cookies to a cooling rack to completely cool.

8

Repeat steps 6 and 7 until dough is finished. Enjoy!

Marshmallow Cornflake Chocolate Chip Cookies

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