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Chocolate Chip-Marshmallow Crunch Cookies

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By Betty Crocker Kitchens
Updated Aug 5, 2019
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These are cookies people will talk about endlessly and ask you to make again and again. The reason we’re so sure—besides personal experience—is that they’re based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that’s far from cookie-cutter perfect, but that’s part of their charm. If you’re lucky, you’ll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that’s almost like toffee.

Chocolate Chip-Marshmallow Crunch Cookies

  • Prep Time 30 min
  • Total 1 hr 40 min
  • Servings 40
  • Ingredients 14
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Ingredients

Cereal Mixture

  • 2 cups Corn Chex™ cereal
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar

Cookies

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • Step 
    2
    In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
  • Step 
    3
    Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
  • Step 
    4
    In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
  • Step 
    5
    Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
  • Step 
    6
    Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

Nutrition

150 Calories
7g Total Fat
1g Protein
19g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
150
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
115mg
5%
Potassium
50mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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