These Frosted Flake Marshmallow Chocolate Chip Cookies are so different from your typical cookie! The gooey, chewy middles and crunchy edges are just perfect!
Tell me I’m not the only grown person who snacks on bowls of milk-less Frosted Flakes like it’s popcorn.
My whole family does it, really. We aren’t milk drinkers, but gosh darn it if I’ll let my aversion to milk deprive me of sugary cereals.
I mean, it’s basically candy. Let’s not be liars around here.
Breakfast is for waffles and peanut butter, oatmeal or eggs — food that means business. Food that says, “hello person, I’m here to help get you get the kids off to school without screaming at anyone.”
Frosted Flakes are for giant bowls, cute toddler hands reaching in and sharing, and cuddles on the couch while you watch Mickey Mouse Clubhouse for the 937th time.
(Also, can we agree that Toodles is basically useless? If I’m stuck on the moon, I don’t want you coming at me with a raisin or a turtleneck. For the love, Toodles, you’re kind of a jerk sometimes)
I’ve had the Momofuku Milk Bar Cookbook for some time now, but I’ve yet to bake anything from it. It’s one of those books that is completely amazing and completely intimidating at the same time. If you’ve ever visited their bakery, you know that they make treats so fabulous, you can’t believe that it would be possible to duplicate them at home.
One of their most popular recipes is the Cornflake Marshmallow Cookie, and I decided it was a good one to try first. But of course, ain’t nobody got time for boring Cornflakes, so I adapted the recipe a bit and used Frosted Flakes. And they’re amazing.
When the cookies bake, you get kind of terrified. They spread a ton and flatten a lot, but trust me when I say that this is fine. They do firm up, and the chewy, gooey middle with crunchy edges is pretty fabulous. Also, I found that using a dark baking sheet yielded better results, so do that if you can.
Doitdoitdoit. (and it just so happens that my BFF Shelly made marshmallowey Fruity Pebble Treat Cookies!! They look pretty amazing, so go grab that recipe, too!)
- 16 TBS (2 sticks) salted butter, slightlly softened
- 1 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3 cups Frosted Flakes cereal
- 2/3 cup mini chocolate chips
- 1 1/4 cup mini marshmallows
- In a medium bowl, combine flour, salt, baking powder and baking soda. Set aside. Line a large baking sheet with parchment paper and set aside.
- Combine butter and both sugars in the bowl of your stand mixer. beat with the paddle attachment on medium-high sped for about 3 minutes. Scrape down the sides of the bowl, then add the egg and vanilla. Beat for about SEVEN minutes on medium speed. (Yes, SEVEN MINUTES).
- Reduce mixer speed to low, then add the flour mixture and mix until the dough just comes together. Scrape down the sides of the bowl, then add Frosted Flakes and mini chocolate chips and beat on medium low just until combined, maybe 30-ish seconds. Add marshmallows and beat on medium low until just combined.
- Using a 1/3 cup scoop or measuring cup, portion out dough into balls, patting the tops flat so they are like fat discs. Wrap the sheet very tightly with plastic and refrigerate for at LEAST one hour, but up to a week. When ready to bake, preheat oven to 370.
- Line a baking sheet with parchment and place chilled dough on prepared sheet, 4 inches apart. They spread a lot, so make sure they are no less than 4 inches apart!
- Bake for about 15-18 minutes, until edges are dark and cookies are golden in the center. They will look gooey and flat, it's all good.
- Let cookies cool on the sheet for about 5 minutes, then remove to a cooling rack.
- Makes roughly 1 and 1/2 dozen cookies
I will definitely be making these again soon — there is a bit of time involved, but they are SO great!
Be sure to pop over to Cookies & Cups for Fruity Pebble Treat Cookies! Cereal cookies for LIFE!
Enjoy and have a great day!