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Chocolate Chip-Marshmallow Crunch Cookies

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

Tips from the Betty Crocker Kitchens

  • tip 1
    60% cacao bittersweet chocolate chips give this recipe its premium flavor and texture.
  • tip 2
    Cookies need to cool on the cookie sheet in order to set up properly, so be sure to follow the baking and cooling steps as outlined in the recipe. It’s best to bake just one pan at a time. Your patience will be rewarded when you bite into one of these cookies!
  • tip 3
    The organic shape melted mini marshmallows give to this cookie is part of their charm. However, if you prefer a more rounded shape, reshape cookie dough after dropping onto the cookie sheet. A few marshmallows might still escape, but that’s where you’ll get irresistible...
  • tip 4
    Glazing Corn Chex™ with butter and sugar and toasting in the microwave adds extra crunch to this cookie.
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