Chocolate Chip Marshmallow Cookies easy to make anytime. Make a batch and freeze some for the busy days when everyone needs a sweet treat.
Prep Time:12-15 min.
Cook Time:10-12 minutes
Total Time:35-40 min
Yield:2 dz. approx.
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar (I use granulated Monk Fruit)
1/2 cup coconut 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
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
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.