Cornflake Chocolate Chip Marshmallow Cookies - Gluten Free Recipe
Thick and buttery chocolate chip cookies, filled with gooey marshmallows and crunchy carmelized cornflake crumbles — these Cornflake Chocolate Chip Marshmallow Cookies are an over-the-top gluten free treat!
Crush cornflakes to make crumbs. Add to a large mixing bowl with sugar and melted butter. Stir to combine.
Spread crumbles onto a baking sheet. Bake for 15-20 minutes at 275°F until crispy and golden brown.
To Make the Cookies
Cream butter and sugar for 10-15 minutes using mixer on medium low speed.
Add vanilla and egg and continue mixing for 5 minutes.
Reduce mixer speed to low and add salt, baking soda, baking powder, and flour. Add flour little by little, mixing until ingredients are just combined.
Stir cornflake crunch and chocolate chips into batter.
Take about 1/4 cup batter in hand and flatten slightly. Add 2-3 marshmallows to the middle, then form the dough into balls around the marshmallows.
Place dough balls on cookie sheet and chill in freezer for 30-45 minutes.
Bake cookies at 365°F -- in batches of 5-6 per tray, leaving plenty of space between each cookie. We also pressed a marshmallow and a couple more chocolate chips on top of the cookie balls before baking.
When done baking, cool on wire rack.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Cornflake Chocolate Chip Marshmallow Cookies - Gluten Free Recipe https://thesoccermomblog.com/cornflake-chocolate-chip-marshmallow-cookies/