Cornflake Christmas M&M Cookies are a gooey twist on a classic! They have a little extra crunch with m&ms and cornflakes! Your family and friends will LOVE them.
You guys. This holiday season, do not sleep on Cornflake Christmas M&M cookies. These are another adaptation of a Milk Bar recipe. I love these cookies with mini chocolate chips, but for the holidays it’s fun to add red and green M&Ms! I have been asked to bring them to parties over and over. Yes, they are that good. If you like the sweet and salty taste of cornflakes and marshmallow together, you should also try these amazing Cornflake Wreaths, Cornflake Reindeer Treats, and this Gooey Chex Mix! Browse all of our Christmas recipes and ideas.
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Cornflake Christmas M&M Cookies
Ingredients
- butter
- sugar
- brown sugar
- egg
- vanilla extract
- flour
- baking powder
- baking soda
- salt
- cornflakes cereal
- mini marshmallows
- green and red M&Ms
Milk Bar Recipe for Cornflake Crunch
Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Pour the cornflakes into a medium bowl.
- Crush the cornflakes to one-quarter of their original size.
- Add sugar and salt, toss to combine.
- Add butter and toss again until the cornflakes are in small clusters.
Spread the cornflake mixture in an even layer on a parchment covered baking sheet. Bake until the clusters are toasted, about 20 minutes. Remove and let cool completely.
Cornflake Christmas M&M Cookie Recipe
- Combine the butter and sugars in a stand mixer with a paddle attachment.
- Cream together on medium-high for 2 to 3 minutes.
- Scrape the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together – no longer than a minute.
- and 6. On low speed, paddle in the cornflake crunch and m&ms until they’re just incorporated.
Baking Instructions:
- Divide dough into 1/4 c. balls, stuff with 2 or 3 mini marshmallows, and place balls on a parchment-lined cookie sheet. Refrigerate for at least an hour, or place in the freezer for 30-45 minutes. (This dough must be chilled!)
- Heat the oven to 365°f
- Re-arrange the dough balls a minimum of 4 inches apart on a parchment – or Silpat-lined cookie sheet and bake for 11-16 minutes (check the cookies at 11 minutes, mine took 12!) The cookies will puff, crackle, and spread.
- Cool the cookies completely on cookie sheets before transferring them to a plate. Store in an airtight container, if you have any left to store.
They are not hard to make, but they do take some time. It’s worth it! Also, you can totally freeze some of the dough and pull it out on another day or give them away to friends or neighbors.
If you make these Christmas M&M cookies, please leave us a comment and a positive review. We appreciate them!
Christmas M&M Cookies
Equipment
- Stand mixer paddle attachment
- Parchment Paper
Ingredients
Cornflake Crunch
- 5 cups cornflakes
- 3 Tbsp sugar
- 1 tsp kosher salt
- 9 Tbsp melted butter
Cornflake Chocolate Chip Cookies
- 1 cup butter room temperature
- 1 1/4 cup sugar
- 2/3 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp salt
- 1 cup red and green m&ms
- 1 cup mini marshmallows
Instructions
Cornflake Crunch (optional)
- Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Pour the cornflakes into a medium bowl. Crush the cornflakes to one-quarter of their original size. Add sugar and salt, toss to combine. Add butter and toss again until the cornflakes are in small clusters.
- Spread the cornflake mixture in an even layer on a parchment covered baking sheet. Bake until the clusters are toasted, about 20 minutes. Remove and let cool completely.
Christmas M&M Cookies
- Combine the butter and sugars in a stand mixer with a paddle attachment, cream together on medium-high for 2 to 3 minutes. Scrape the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together - no longer than a minute.
- On low speed, paddle in the cornflake crunch and m&ms until they’re incorporated.
- Divide dough into 1/4 c. balls, stuff with 2 or 3 mini marshmallows, and push a couple of m&ms onto the top of the dough ball.
- Place dough on a parchment-lined cookie sheet. Refrigerate for at least an hour, or place in freezer for 30-45 minutes. (Dough must be chilled!)
- Heat the oven to 365°f
- Re-arrange the dough balls minimum 4 inches apart on parchment- or silpat-lined cookie sheet and bake for 11-16 minutes (check the cookies at 11 minutes, mine took 12!) The cookies will puff, crackle, and spread.
- Cool the cookies completely on cookie sheets before transferring to a plate. Store in an airtight container, if you have any left to store.
Notes
Nutrition
These are so yummy! I love M&M cookies so I had to try this recipe and it was delicious! The perfect treat to make for the holidays.
We are so glad you loved them, thanks Olivia!
These were an absolute win with my kids. They especially loved the marshmallows just baked right on top of the cookies.
How fun & delicious!! Love the salty crunch from the cornflakes & the gooey marshmallows! This takes the classic cookie to a whole new level!
I made this with a few substitutions, did regular corn flakes instead of frosted and did a little less m&m’s and marshmallows than recommended . That being said, it was delicious! I think it would be too sweet otherwise. Also, I halved the recipe and felt like the flour didn’t mix that well using a hand mixer in a minute as recommended, I wish I had mixed just a little longer.
These are so flavorful and perfect for the holidays!!
sounds delish! thanks for the recipe :)