Cornflake Crunch Cookies

Cornflake Crunch Cookies are gooey chocolate chip cookies full of toasted marshmallows and cornflake crunch.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 30

Total Time 1 10

Servings cookies

Calories 261kcal

Preheat the oven to 275 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl with clean hands crush the cornflakes until they are pea sized.
Add the milk powder, sugar, and salt and combine.
Add the butter and stir until the mixture is coated. Small clusters of cornflakes will start to form.
Spread the cornflake mixture out on the prepared pan. Bake for 20 minutes.
Remove the cornflake crunch from the oven and allow to cool completely.

In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Fold in the chocolate, mini marshmallows, and cornflake crunch.
Cover the cookie dough and chill for at least 30 minutes.
Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
Bake the cookies for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the cookie sheet.