Description
S’Mores Cornflake Cookies Will Give You All the Campfire Feels
Ingredients
Units
Scale
- 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
Instructions
- 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.