Cornflake Chocolate Chip Marshmallow Cookies

Often linked to iconic New York bakery counters, these cookies fold crushed cornflakes and mini marshmallows into brown-butter dough. Chocolate chips and a flaky salt finish seal the chewy, crackly appeal.

Serves 12 · 25 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 20g fat
• 2g fiber

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Ingredients

• 1 cup (2 sticks) unsalted butter, browned and cooled slightly
• 1 1/4 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• 3 cups cornflakes cereal, lightly crushed
• 1 1/2 cups mini marshmallows
• 1 1/2 cups semi-sweet chocolate chips or chunks
• 1 teaspoon flaky sea salt, for finishing

Instructions

1. 1Brown the butter in a light-colored skillet over medium heat, swirling often, until the milk solids turn deep golden and smell nutty, 5 to 7 minutes. Pour into a large heatproof bowl, scraping in all the browned bits. Cool 10 minutes.
2. 2Whisk the brown sugar and granulated sugar into the warm brown butter until combined and glossy. Whisk in the eggs one at a time, then the vanilla, until the mixture looks thick and emulsified.
3. 3In a separate bowl, whisk together the flour, baking soda, and kosher salt. Add the dry ingredients to the butter mixture and stir with a spatula just until no dry flour remains.
4. 4Fold in lightly crushed cornflakes, the chocolate chips, and mini marshmallows. The dough will be thick and studded. Cover and chill at least 1 hour (or up to 24 hours) so the cookies hold their shape.
5. 5Preheat the oven to 350°F and line two baking sheets with parchment. Scoop dough into large balls (about 1/4 cup each). Press a few reserved mini marshmallows and remaining cornflakes onto the tops of each ball.
6. 6Space cookies 3 inches apart on the sheets. Bake one sheet at a time for 12 to 15 minutes until the edges are deep golden brown and the centers still look slightly underdone and puffy.
7. 7Immediately upon removing from the oven, gently tap the pan once on the counter to deflate slightly and create craggy edges. Sprinkle each cookie with flaky sea salt while hot.
8. 8Cool on the baking sheet for 10 minutes so the marshmallow sets and the cookies firm up, then transfer to a wire rack. Serve warm or at room temperature when the centers are still gooey.