There is only one ‘tiny little’ problem, the marshmallows melt away when they bake. I always get disappointed when I see the craters in the cookies from the melted marshmallows.
I made several different batches of cookies before I realized I should only scoop up the dough and chocolate chips in first and then fill the remainder of the scoop with the dough and a few marshmallows. That way the marshmallows are at the bottom and do not create craters on top of the cookie.
Looking for a back to school cookie I wanted to send the boys off with memories of s’mores before we start baking with the flavors of fall.
I found this Cornflake Chocolate Chip Marshmallow Cookie on Martha Stewart. What a great idea to add cornflakes to the cookies, it’s a bit of breakfast with dessert.
I adapted the recipe a little based on the comments and my first tray of cookies baked.
I added a little less sugar since the marshmallows are sweet.
I scooped out the cookies and placed the entire cookie sheet in the fridge and/or freezer to chill for the alotted time before baking.
Chilling the dough is a must.
Baking time is definitely less than the recipe, especially since I used a smaller cookie scoop.
You can see the melted marshmallow craters in the photo. That was the first tray. I decided to scoop the dough and chocolate chips up and then filled the rest of the scoop with the dough and marshmallows.
I then followed the recipe to be sure I had a cookie worthy to send “Back To School”.
Chocolate Chip Marshmallow Cookies
- 1 cup ( 2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar (I used 1/3 cup stevia)
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cups white whole wheat flour
- 3/4 cups all-purpose flour
- 1/4 teaspoons salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups Cornflakes
- 3/4 cup mini chocolate chips
- 1 cup mini marshmallows
I’ve shared this recipe with #FillTheCookieJar group this month. If you would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.