Cornflake-Chocolate Chip-Peppermint Cookies

Cornflake-Chocolate Chip-Peppermint Cookies
Prep 30 m
Refrigerate 120 m
Bake for 18 minutes per batch



  1. 1 of 5 With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes. Scrape down bowl, add egg and peppermint extract, and beat 7 to 8 minutes.
  2. 2 of 5 Reduce speed to low and add next 4 ingredients; beat until well combined. Beat in Cornflake Crunch, chocolate chips and peppermints, then beat in marshmallows until just incorporated.
  3. 3 of 5 Using a 1/3-cup measure, drop dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
  4. 4 of 5 Heat oven to 375 degrees . Line 2 baking sheets with parchment paper.
  5. 5 of 5 Place chilled cookies at least 4 inches apart on prepared baking sheets (no more than 4 cookies per sheet). Bake 1 or 2 sheets at a time, 18 minutes per batch. Cookies will crackle and spread. Cool completely on sheets. Repeat with remaining dough and cooled baking sheets.
Nutrition Information for Cornflake-Chocolate Chip-Peppermint Cookies
Servings Per Recipe:
Per Serving: 3 g pro., 392 mg sodium, 1 g fiber, 37 g sugar, 11 g sat. fat, 55 g carb., 365 kcal cal., 18 g Fat, total