Cookies with marshmallows, cereal and butterscotch chips are trendy right now, so I pulled this recipe from my archives to bake a batch and take new photos. It’s a recipe I originally posted back in 2009 called Marshmallow Butterscotch Cornflake Cookies. They were good then, but I think they are even better now thanks to a few small adjustments.
Chewy Brown Butter Cookies
These are seriously chewy cookies, flavored with vanilla, brown butter and a touch of honey. They’re crispy at the edges, and packed with textures from Cornflakes, pecans, butterscotch chips and gooey pockets of marshmallow. Speaking of which, you can bury the marshmallows within the dough for a cleaner looking cookie, or just mix them right in if you like the more mottled appearance.
Marshmallow Butterscotch Cornflake Cookie Tips
- I’ve been testing ths recpe with King Arthur flour. King Arthur is a little stronger (more protein) so the cookies have a good chew and spread evenly. I’m curious to hear how they work with a different brand of flour.
- The marshmallows will spread less if they are very cold. If you plan on baking right away without chilling, put them in the freezer. You can hide them in the dough for a cleaner look or just mix them in and let them melt and do their thing. If the marshmallows seep out, just push them back in with a spatula.
- Rather than grind the oats, I’ve been using quick oats. Oat flour may also be used, but it will change the texture of the cookie somewhat. If using oat flour, use the equivalent weight, not volume.
- For maximum chewiness, bake on an insulated baking sheet.
Freezing Cereal
This may be stating the obvious, but Cornflakes cereal freezes well! Cereal is expensive and I don’t buy it as much as I used to. To keep it fresh, I remove the bag from the box and transfer the cereal (still in its bag) to a freezer bag. The cereal I used for this batch of cookies had been in the freezer for at least a year and still tasted fine. Although for extra insurance, I toasted it by putting it in pan and baking at 350 for about 8 minutes. Normally I would not do this, but like I said….a year.
- No-Bake Peanut Butter Cornflake Candy
- Loaf Pan Cornflake Slice
- Peanut Butter Cornflakes Bars in a Loaf Pan
- Chocolate Double Crunch Sandwich Cookies
- Can’t Stop Cookies
Recipe
Marshmallow Butterscotch Cornflake Cookies
Anna
Pin Recipe
Ingredients
- 2 sticks unsalted butter, softened (228 grams)
- 1 ¾ cups all purpose flour (230 grams)
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar (100 grams)
- ½ cup dark brown sugar, tightly packed (110 grams)
- 1 teaspoon honey (6 grams)
- 1 large egg (50 grams)
- 1 ½ teaspoons vanilla extract or use a combo of vanilla and maple
- ¾ cup crushed Corn Flakes (measured after crushing) (50 grams)
- ¾ cup quick cooking oats (60 grams)
- ½ cup toasted chopped pecans (optional)
- ¾ cup butterscotch chips
- ½ cup miniature marshmallows, cold or frozen
Instructions
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Cut one stick of butter into chunks and brown it in a saucepan. Pour it into a small bowl (make sure to get all of the brown bits) and let cool.
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Mix together the flour, baking soda and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the second stick of butter with the sugar, brown sugar and honey on medium speed for about 2 minutes. Add the cooled brown butter and beat until blended.
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Add egg and vanilla and stir by hand until blended. Return to mixer stand and beat for another minute or until creamy and smooth.,
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Add the flour mixture and stir until blended, then stir in the cereal, oats, nuts and butterscotch chips.
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Scoop balls of dough and press about 3 to 5 marshmallows into the middle of each ball so that the marshmallows are coated in dough. Press them lightly just so the tops are flat and they are compact. Put on dinner plates. Cover and chill until ready to bake or arrange on baking sheet and bake right away. I recommend chilling for at least 1 hour, as the cookies will hold their shape better.
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Bake on a parchment lined insulated baking sheet at 375F for about 12 minutes (may take longer depending on oven and how cold the dough is) or until edges are crisp and middles are just set.
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Remove from oven. If cookies have spread unevenly or marshmallow has seeped out, push inward with a spatula. Slice parchment off the hot tray and onto the counter. Let cool until set (about 5 minutes), then carefully transfer to a wire rack to cool completely.