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”.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar (I used ⅓ cup stevia)
- ½ cup packed light-brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¾ cups white whole wheat flour
- ¾ cups all-purpose flour
- ¼ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 cups Cornflakes
- ¾ cup mini chocolate chips
- 1 cup mini marshmallows
- Cream together butter and both sugars in the bowl of an electric mixer on medium-high approx. 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla and beat for another 6-8 minutes until light and fluffy.
- Reduce speed to low and add flour, salt, baking powder, and baking soda mixing just until the dough comes together, 30-45 seconds and scraping down the sides of the bowl.
- With the mixer on low, add the cornflakes and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Using a cookie scoop drop dough onto the baking sheets. Pat tops of cookie to flatten. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Arrange chilled dough at least 2 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 10-12 minutes. Let cool completely on baking sheets.
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.