Cornflake Crunchie Cookies
Chewy Cornflake Crunchie Cookies packed with malted cornflake clusters, chocolate chips, and gooey marshmallows. Easy, nostalgic, and perfect for sharing.
Ingredients
Cornflake Crunchies:
- 2.5 cups cornflakes
- 1/4 cup malted milk powder
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup 1/2 stick melted butter, salted
Cookie Dough:
- 1 cup 2 sticks butter, room temp
- 1.25 cups granulated sugar
- 3/4 cup brown sugar packed
- 1 egg plus an extra yolk
- 1 tsp vanilla extract or vanilla paste
- 2.25 cups AP flour
- 2 Tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Cornflake Crunchies ingredients above
- 1 cup mini chocolate chips
- 1.5 cup mini marshmallows divided
Instructions
Make the Cornflake Crunchies:
- Preheat the oven to 275F and line a large baking sheet with parchment paper
- In a mixing bowl, add the cornflakes and use your hands to crush them up a bit
- Add the malted milk powder, sugar and melted butter, and toss well with a fork until completely combined
- Spread the cornflake mixture on to your prepared baking sheet and bake at 275F for 20 minutes.
- Remove the baking pan from the oven and let them completely cool
- Break in to bite size crunchies and store in an airtight container until ready to use.
Make the Cookies:
- Preheat the oven to 375 and line two large cookie sheets with parchment paper
- In your stand mixer, cream the softened butter and both sugars together for 3 minutes
- Add in the eggs and vanilla, then beat together for an additional 1-2 minutes
- In a separate bowl, whisk together the flour, cornstarch, baking powder and salt
- Add the flour mixture to the butter mixture and stir together on slow speed until combined
- Add in the mini chocolate chips and 2 cups of the cornflake crunchies, then mix until just combined
- Use a 3 Tbsp cookie scoop to grab a scoop of batter. Flatten it in your palm, and add 5-6 mini marshmallows to the center, then pull the flattened dough up to the top, making a ball, but letting the marshmallows peek out the top a little
- Place on a prepared baking sheet and continue to make balls until your baking sheet is full, but leaving a couple of inches between each cookie
- Freeze the tray for 10 minutes, then bake at 375 for 11-12 minutes or until starting to get golden brown
- Remove from the oven and let the cookies cool completely on the tray
- (While your first batch is baking, you can put your second batch together and freeze them)
Notes
A couple of tips for Cornflake Crunchie Cookies:
- Vegan marshmallows melt more slowly and hold their shape better, so they’re a great option if you want to just mix the marshmallows straight in to the cookies rather than stuff them. Trader joes has vegan marshmallows!
- Don't overmix once the crunchies go in. Overmixing breaks the clusters!
- For thicker cookies, scoop and shape higher rather than wider. This will help your cookies stay thicker.