- 2 cups (195g) frosted corn flakes
- 3 tablespoons butter, melted, plus 1 cup (225g) butter, room temperature
- 1–1/4 cup (250g) granulated sugar
- 2/3 cup (150g) brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups (240g) flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1–1/4 teaspoons kosher salt
- 3/4 cup (130g) chopped chocolate or mini chocolate chips
- 1 cup (50g) mini marshmallows
- Preheat oven to 375 degrees F. Line one baking pan with parchment paper or a silicone baking mat.
- Add cornflakes to a large bowl and with the bottom of a glass gently crush the frosted flakes until they resemble coarse pebbles and are approximately 1/3 of the original size.
- Add melted butter and mix until thoroughly coated.
- Pour onto the cookie sheet and spread in an even layer and bake until lightly toasted and fragrant, approximately 12-13 minutes until golden brown, rotating the tray halfway through cooking. Set aside to cool.
- Using a stand or hand mixer fitted with the paddle attachment, combine butter and both sugars and cream on medium-high for 2-3 minutes until fluffy and pale in color. Scrape down the sides of the bowl.
- Add the egg and vanilla and continue beating on high for 8 minutes, scraping down the sides of the bowl as needed. Once finished, the mixture should be light, fluffy, and approximately doubled in volume. This creaming process allows for the butter to really bond to the sugar, which results in a crunchy outside, but soft inside. Trust me; don’t skimp on the mixing time.
- In a large bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, spoon in the flour mixture and blend until just combined about 1 minute. Do not over mix!
- After scraping down the bowl, add the frosted flake-butter mix and chocolate, mixing together on low until just combined, about 30 seconds.
- Add the mini marshmallows and mix on low until combined and evenly distributed, keeping the marshmallows as whole as possible, about 20 seconds.
- Using an ice cream scoop (approximately 1/3 cup size), divide out the dough and roll into large balls placing on the prepared cookie sheet. Gently pat down the tops of each dough ball to slightly flatten out. Wrap tightly with plastic wrap and refrigerate overnight (or up to 1 week). Important: do not bake the dough at room temperature, they will spread too much (they’re already spreaders as it is). The longer they are refrigerated, the better they will be.
- Preheat oven to 375 degrees F. Line two baking pans with parchment paper and place the dough balls a minimum of 4 inches apart (these cookies spread a lot!). Bake for 15 minutes, checking for doneness at 12 minutes. Halfway through the cooking, be sure to rotate the cookie sheets and swap the placement in the oven (top to bottom rack and bottom rack to top) to help ensure even cooking. When cookies are ready, they should be browned and crispy on the edges and slightly browned and puffy in the center. If they aren’t, leave in the oven for 1 minute more.
- Remove from oven and let cool completely ON the baking sheets. If you try to remove them from the baking sheet too early they will crack and fall apart.
- Once cooled, transfer to an airtight container and enjoy within 5 days.
TIP: heat the cookies in the microwave for 10 seconds for the ultimate cookie experience.