Oh hello! Happy Veterans Day! I hope it’s not too early… but I have the MOST DELICIOUS christmas cookie recipe for you today! Actually it’s the best cookie recipe in general, but I added red and green m&m’s to make them holiday appropriate. It’s for fun. They’re actually a copycat from a bakery in New York called Momofuku Milk Bar! I’ve been hearing about their cornflake marshmallow chocolate chip cookies for years, and I finally had to try my hand at a copycat recipe a few months ago. These are so good that my husband immediately deemed them his favorite cookie, and I have been asked to bring them to parties over and over. Yes, they are that good. You must try them.
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They are not hard to make, but they do take little bit of time. It’s worth it! Also, you can totally freeze some of the dough and pull it out on another day or give it away to friends or neighbors with this cookie dough gift idea.
Cornflake Marshmallow M&M Christmas 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
- 3 cups frosted flakes cereal
- 1 cup red and green mini m&m's
- 1 cup mini marshmallows
- 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 frosted flakes and mini m&m's until they’re incorporated.
- 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 freezer for 30-45 minutes. (They 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 airtight containe, if you have any left to store.
So… you know that these are the best Christmas cookies you’ll eat this year.
Here are some of the tools I used to make these: