Even though it’s been a decade since I last called myself a student, I often catch myself still thinking of the seasons in terms of semesters. Each year, the end of May brings on a wave of nostalgia for the celebration of the start of summer vacation. My celebrations are cut short as soon as I realize that I do, in fact, have to continue going to work every day, but that brief moment of childhood joy that the promise of summer brings is one that I treasure. And since, for me at least, nostalgia is often connected to smells and tastes, the “end of school” signals cravings for a certain summertime treat — COOKIES.
Today, we’re celebrating the start of summer with a souped-up version of two childhood classics.
There are of course hearty, melty chunks of semi-sweet chocolate. But to up our game a bit we also add in mini-marshmallows that, during baking, melt down into chewy, caramely pockets of goodness.
Finally, we add in a generous handful of cornflakes for a savory crunch and in the end, we’ve got ourselves a standout sweet that will be loved by summer vacationers of all ages. (Note that the variety of textures makes eating the cookie dough by the spoonful especially tempting, but the dough does contains raw eggs so indulge at your own risk.)
Note: These cookies were inspired by Christina Tosi’s Cornflake Marshmallow Chocolate Chip Cookies (though this recipe is much simpler) & the base dough is adapted from Not Without Salt’s Chocolate Chunk Cookies.
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 6 oz. semi-sweet chocolate, chopped
- 1/2 cup mini marshmallows
- 1 cup cornflake cereal
- Line a baking sheet with parchment paper. Make sure to choose a baking sheet that will fit into your refrigerator, as the cookies require chilling before baking.
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and both sugars until fluffy, about 4-5 minutes.
- Add the egg, vanilla and salt and mix until smooth.
- Add the flour and mix until dough forms.
- Add the chocolate chips, marshmallows and cornflake cereal and mix again until well distributed throughout the dough.
- Using a 2 oz. ice cream scoop, scoop the cookies onto your lined baking sheet. They can be very close together now -- try to get them all onto one sheet if you can.
- Cover with plastic wrap & place the cookies into the refrigerator to chill for 1 hour, up to 24 hours. Don't skip this step! If you bake your cookies right away they will bake too flat.
- When ready to bake, preheat your oven to 350F. Space the chilled cookies onto another lined baking sheet, spacing them at least 2 inches apart (I usually bake 6 to a cookie sheet).
- Bake for 9-10 minutes then remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool complete.
- Cookies will keep in an airtight container at room temperature for up to 5 days.