Can I make this ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.

Can I freeze this recipe?

Yes, you can freeze the cookies once they are baked. Just let them cool completely before placing them in an airtight container or freezer bag.

You can use any crunchy cereal you enjoy, like rice cereal or oat cereal.

Crunchy cornflake cookies with sweet marshmallows make for a delightful treat perfect for any occasion.

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
Spread cornflakes evenly over a baking sheet and bake for 10-15 minutes until toasted. Let cool.
In a bowl, cream together butter and sugars. Add egg, yolk, and vanilla, mixing well.
In another bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the butter mixture, mixing until combined.
Fold in toasted cornflakes and mini marshmallows.
Scoop dough onto the baking sheet, spacing cookies 2 inches apart. Bake for 10-11 minutes until edges are lightly golden.
Allow to cool completely on baking sheet before enjoying.

To keep your cookies fresh, store them in an airtight container. They can last up to a week at room temperature or two weeks in the fridge.