Milk Bar Cornflake Marshmallow Cookies just like the ones served in Momofuku Milk Bar in NYC! I think my version is even BETTER…and they’re easier to make! See my tips and tricks on making these incredible cornflake chocolate chip cookies in your own kitchen.
These Milk Bar Cornflake Marshmallow Cookies were my Everest.
First a little background, because, well, that’s what I do. I have this traveling wish list that is made solely of dining establishments. One such establishment on my NYC list is Mumofuku Milk Bar. Seeing as though we haven’t been back to NYC in a few years, and much to my chagrin, no trip is in our immediate future, I began the search to make their most famous cookies. Thanks to the amazing world wide web, I didn’t have to look toofar.
Against my nature, I followed the recipe to a T. I was so good! I mean, so good.
I bought all the right ingredients (corn flakes!? Milk powder!? Eew.).
I set my timer at each step. I even used the paddle attachment just like I was told to!
I knew from prior reviews that the recipe called for exactness in every form…
So, just imagine my horror when the first batch turned out looking like flat, burned, cow pies (see below. Can’t you feel my pain!?). I was heartbroken. Despite my disappointment, I made 4 more batches, each improving slightly from the previous:)
How to make the best Cornflake Chocolate Chip Cookies
I think I can finally say that I’ve figured out some tricks! Oh, and I am so happy. I mean, it’s far from the big apple, but my cozy kitchen is a happy place filled with the aroma of crunchy, gooey, cookie marvelousness.
To clarify, they’re not hard to make, the recipe isjust finicky. I should also add a note that we nearly died on batch 5 because I accidentally tapped a stover burner on when I simultaneously turned on our oven. A few minutes later every carbon monoxide/smoke detector in our house was blaring. See, I told you the cookies were almost the death of me… 🙂
Good thing they’re worth it.
Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies
SCROLL DOWN FOR COMPLETE, PRINTABLE RECIPE
- 1 c. (2 sticks) butter, at room temperature
- 1 1/4 c. granulated sugar
- 2⁄3 c. packed brown sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 2 c. flour*
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 3 c. cornflake crunch (see below)
- 1 c. mini chocolate chips
- 1 c. mini marshmallows*
1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. 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 1 minute).
3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine… so use your discretion!)
7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
Notes & tips:
*I adjusted the original amounts, increasing the flour by 1/2 cup (the increase is noted in our recipe), and also added marshmallows per-cookie rather than mixing them in the dough. I found that by stuffing the marshmallows, they didn’t dissolve as easily, and held their shape better. If you’d prefer, incorporate them after you add the cornflake crunch & chocolate chips- you may have better luck than me! 🙂
** I am a Silpat fan, but I heard that they are persnickety with this recipe and cause the cookies to spread too much. By round four, I ditched the mats and went with parchment paper: ding ding ding ding! Winner! Ahem, use silicone mats at your own risk 😉
*** After several comments regarding the salt amount, I decreased it and am pleased!
Cornflake Crunch
- 5 cups corn flake cereal
- 1/2 cup milk powder
- 3 tbsp. sugar
- 1/2 tsp. salt
- 9 tbsp. butter, melted
1. Heat the oven to 275°f.
2. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
4. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)
^^ Mixing up the cornflake crunch.
^^ After adding the cornflake crunch and chocolate chips to the cookie dough.
^^ See! Burned, flat cow pies. Rounds 1-3 were no bueno. Batch numero quatro was much better.
^^ Lined up on a cookie sheet to chill/some to freeze. These are the ones “stuffed” with marshmallows instead of incorporated into the dough.
^^ Headed to the freezer for later (i.e.: the next day).
^^ The perfect finished product!
MILK BAR CORNFLAKE MARSHMALLOW CHOCOLATE CHIP COOKIES
Ingredients
How to make the Cornflake Chocolate Chip Cookies
- 1 cup butter, softened 2 cubes
- 1 ¼ cups granulated sugar
- ⅔ cup packed brown sugar
- 1 egg
- ½ tsp. vanilla extract
- 2 cups flour*
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt***
- 3 cups cornflake crunch see below
- 1 cup mini chocolate chips
- 1 cup mini marshmallows*
How to make the Cornflake Crunch
- 5 cups corn flake cereal
- ½ cup milk powder
- 3 TBSP sugar
- ½ tsp. salt
- 9 TBSP butter melted
Instructions
To make the Milk Bar Cornflake Cookies:
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down 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 1 minute).
- On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
- Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
- Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
- Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine… so use your discretion!)
- Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
To make the Cornflake Crunch:
- Heat the oven to 275°f.
- Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
- Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
- Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)
Video
Notes
Nutrition
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Milk Bar Cornflake Marshmallow Cookies just like the ones served in Momofuku Milk Bar in NYC! I think my version is even BETTER…and they’re easier to make! See my tips and tricks on making these incredible cornflake chocolate chip cookies in your own kitchen.
Rachel says
When using frozen cornflake crunch, how do you recommend thawing it? Should I spread it out on a cookie sheet? Or leave it in the bag? Should I throw it into the dough still frozen? Thanks for your help!
Jessica says
Adding it to the dough still frozen is just fine!
Stephanie says
What about using dehydrated mini marshmallows like the ones used in hot coco packets?
Jessica says
I’ve never tried using those… I do love the gooeyness of regular marshmallows.
Kim Ivester says
So I don’t have milk powder, just wondering how leaving it out might change the crunch? Thoughts? I might need to wait before trying but just wondering
Jessica says
I’ve not tried making it without the milk powder… these cookies can be a bit fussy, so I’m hesitant to take things out.
Anthony says
The milk powder is sort of an umami equivalent for desserts. It adds complexity of flavor. So leave it out at your own discretion.
Mantis says
This is 100X better than both the in store momofuku cookie and the recipe they use! Best cookie recipe ever. Thank you!
Nellie says
So glad you enjoyed the cookies!
Anthony says
Is everyone baking cookies at 365? I’m baking at 350, just to give a little leeway in not burning them. But my marshmallows are not melting properly. I’m also planning on reducing white sugar by 3 tablespoons because cookies are so sweet. Hope it doesn’t change recipe too much.
Nicole says
These turned out but they are soooo sweet. Are they supposed to be that sweet??
Jessica says
I mean, they’re cookies…I find all gourmet cookies pretty sweet!