Cornflake marshmallow cookies are some of the most delicious combinations in cookie form. Imagine crisp cornflakes intertwining with the sugary fluffiness of marshmallows, creating a team duo powerhouse that fills every nook and cranny of the cookie. Well, have no fear, you will not have to imagine it anymore! Just follow my quick and easy cornflake marshmallow cookie recipe to experience the ultimate sweet flavor combo.
Why were Cornflakes made?
Cornflakes were created by the brother duo Will and John Kellogg. It was created for their patients at Battle Creek Sanitarium to combat indigestion. They believe it would help their patients with the wheat ingredient. Since then, it has become an American breakfast staple.
Random Marshmallow Facts
It is not vegan because it contains gelatin which is an animal protein from ligaments and tendons. Another wild fact is that marshmallows are used by astronauts as nose plugs. Here are more marshmallow facts.
Ingredient Substitutes
You can use other types of cereals to create this sugary treat. You can use Cheerios or fruity pebbles—the possibilities are endless. Instead of marshmallows, you can use marshmallow fluff for the cookie recipe. To make it healthier, there are sugar-free marshmallows out in the market!
Cornflake Marshmallow Cookies Ingredients
- 7 cups cornflakes
- 1 bag of marshmallows (10 ounces)
- 2/3 cup peanut butter
- 4 tbsp butter
Cornflake Marshmallow Cookies Instructions
In a large pot, melt the butter over medium-low heat and stir in the peanut butter until well blended.
Add 9 oz of mini marshmallows to the butter mixture, stirring until fully combined.
Incorporate the cornflakes, ensuring they are evenly coated.
Gently fold in the remaining mini marshmallows.
Line a pan with parchment paper.
Scoop out the mixture and shape it into cookies.
Allow the cookies to cool for 10-20 minutes.
No Bake Cornflake Marshmallow Cookies
Ingredients
- 10 ounces Marshmallows
- 7 cups Cornflakes
- 4 tbsp Butter
- 2/3 cup Peanut Butter
Instructions
- In a large pot, melt the butter over medium-low heat and stir in the peanut butter until well blended.
- Add 9 oz of mini marshmallows to the butter mixture, stirring until fully combined.
- Incorporate the cornflakes, ensuring they are evenly coated.
- Gently fold in the remaining mini marshmallows.
- Line a pan with parchment paper.
- Scoop out the mixture and shape it into cookies.
- Allow the cookies to cool for 10-20 minutes.
Warning:
It is best eaten within the first few days. The cornflakes will lose their crunchiness as time progresses.
Did you enjoy this sweet recipe? Try another sweet recipe right here.
