Ingredients
Equipment
Method
- Whisk together the flour, baking soda, cornstarch, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Beat in the whole egg, extra egg yolk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the cereal marshmallows and white chocolate chips (if using).
- Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 2-tablespoon sized balls of dough onto the baking sheets. Press a few extra marshmallows onto the top of each dough ball.
- Bake for 10-12 minutes until the edges are lightly golden but the centers still look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential to prevent the cookies from spreading too thin. You can purchase bags of just dehydrated marshmallows online. Freezes wonderfully up to 3 months.