Belfonte Dairy | From the Heart of Kansas City

Marshmallow Cereal Cookies

These marshmallow cereal cookies are packed with childhood nostalgia!


For Cookies:
  • 1 cup butter (2 sticks, softened)
  • ¾ cup white sugar
  • ½ cup brown sugar
  • 1 egg + 1 egg yolk
  • 1 tbsp vanilla extract
  • 2 tbsp Belfonte sour cream
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cornstarch
  • 2 ¾ cups flour
  • 1 cup marshmallow cereal
For Frosting:
  • ½ cup butter (1 stick, softened)
  • 3 ½ cup powdered sugar
  • 1 tbsp vanilla extract
  • 2 tbsp Belfonte heavy cream 
  • pinch of salt
  • ¼ cup crushed marshmallows


For Cookies:
  • Preheat oven to 350° and line your baking sheets lined with parchment paper.
  • In a large bowl, add your butter, sugar, and brown sugar and cream until combined and light and fluffy in texture.
  • Add your egg, egg yolk, vanilla extract and sour cream and stir again.
  • Next, add your baking soda, salt, cornstarch and flour and mix until combined. Mix in your cereal.
  • Scoop or roll your cookie dough into 1-2 inch balls, place on parchment paper lined baking sheets and bake at 350° for 9-10 minutes.
  • Remove from oven and use a round cookie cutter to pull the edges of the cookies in. Let cool.
For Frosting:
  • In a large bowl add your butter and whip up until fluffy.
  • Add your salt and vanilla and whip again.
  • Next, add your powdered sugar and whip up. Pour in some of your heavy whipping cream until you reach your desired consistency.
  • If frosting is too thick add more cream and if it’s too runny add more powdered sugar.
  • Add your crushed marshmallows and fold in carefully.
  • Transfer your frosting to a piping bag with a round tip and frost your cookies. You can also just use a icing knife to spread it on as well.
  • Top with extra marshmallows, share and enjoy!
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