adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Chip-Marshmallow Crunch Cookies
Chocolate Chip-Marshmallow Crunch Cookies
0 Likes
Prep Time:
30 minutes
Total Time:
1 hour 40 minutes
Ultimate Chocolate Chip Cookies with dark chocolate chips, mini marshmallows, oats, and toasted Corn Chex™ for a gooey, crunchy, salty, and sweet treat. Imperfectly charming with crispy caramel edges and a toffee-like bite.
Ingredients:
  • 2 cups Corn Chex™ cereal
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup 60% cacao bittersweet dark chocolate chips
  • 1 cup miniature marshmallows
  • 1 cup old-fashioned oats
Instructions:
  • Preheat the oven to 350°F and prepare large cookie sheets by lining them with cooking parchment paper.
  • Place cereal in a medium microwavable bowl. In a small microwavable bowl, melt 2 tablespoons of butter uncovered on high for 20 to 30 seconds. Stir in 1 tablespoon of sugar until nearly dissolved. Pour the butter mixture over the cereal, ensuring it's well coated. Microwave on high for 2 to 3 minutes, stirring every 30 seconds until the cereal is glazed and toasted. Spread the mixture on waxed paper and let it cool for 10 minutes. Crush the cereal coarsely in a large resealable food-storage plastic bag and set aside.
  • In a small bowl, combine flour, baking soda, and salt; set aside.
  • In a large bowl, cream together softened butter, brown sugar, and 3/4 cup granulated sugar using an electric mixer or a spoon until well combined. Add the egg and vanilla, mixing until blended. Stir in the flour mixture until a stiff dough forms. Fold in crushed cereal, chocolate chips, marshmallows, and oats.
  • Roll the dough into 40 balls, each measuring 1 1/2 inches. Arrange them 2 inches apart on cookie sheets, flatten slightly, and adjust the shape if needed to make them round. Lightly cover the balls with plastic wrap until ready to bake.
  • Bake each cookie sheet separately for 8 to 10 minutes until edges are set but centers are still soft. Let the cookies cool on the sheet for about 15 minutes before transferring them to a cooling rack. Once completely cooled, store the cookies in an airtight container.

Similar Recipes