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.
Katie says
Thank you thank you THANK YOU for the modifications!!! I had two failed attempts at these cookies and was going to give up but with your few tweaks, they turned out perfectly! I baked them my oven at 350F convection for 14 minutes.
Danielle says
Are you using unsalted or salted butter? Also, light brown sugar or regular?
Jessica says
I prefer salted butter and I use regular brown sugar… the big bag from Costco. 🙂
Scarlet says
This is THE BEST cookie EVER! Way better than Momofuku/Milk Bar’s version. I am a hero to my family and friends when I make these. Lol. ????
Jessica says
Being a hero is always fun Scarlet! I’m so glad you enjoyed them!
Ashley says
That seems like a lot of salt! I’m will be making these this week!
Jessica says
You’re more than welcome to reduce it!
Wendy Davis says
For the milk powder, could you use malted milk powder??
Jessica says
I can’t imagine that’d make a lot of difference, I say go for it! 🙂
Phil M says
What is milk powder? Brand name please? Where do you find this in the store? Thanks!
Jessica says
It’s powdered milk. 🙂 It’s found on the baking aisle by the sweetened condensed milk and evaporated milk. I hope you like them!
Carolyn says
I want to try these but I need a large batch… Has anyone trying making normal sized cookies?
Jessica says
Making 1.5 TBSP cookies (a medium cookie scoop) would be fine- I’d just reduce the cooking time by 1-3 minutes. 🙂
Sarah Skaggs says
I love this recipe! It’s fantastic and in my opinion, better than the actual milk bar cookies!
Jessica says
Thank you Sarah!! That’s so kind of you to say! 🙂
Allison R says
I’m obsessed with these cookies and almost ordered some off of the actual milkbar website because I was so desperate – decided to try and make them myself and they turned out great!!!! They’ll hold me over until I get the real deal, thanks so much!
Jessica says
I’m so glad you liked them Allison! You’re most welcome!
Ashlee says
For the amount of flour did you use 2 cups, 2 1/2 cups. I am not sure becasue then there is a note about you adding more 🙂
Jessica says
You use 2 cups of flour. 🙂 I hope you like the cookies!
anon says
isnt this just martha stewarts recipe?
Jessica says
I don’t think so… I’ve never used her recipe (or even seen it for that matter!) so I’m not really able to comment on that!
Heathet says
Thank you for this— I was trying to find troubleshooting for milkbar cookie recipes!!! Mine also turned out like ‘cow pies’. Same thing when I made the compost cookies last week— I’ve made them dozens of times and thought it was because we moved and my oven is off. This helped me realize that in the past, I used parchment and not silpat.
Jessica says
I’m happy to help, Heather!
Jill says
I made these using your recipe. Two things I did different: I did not use a mixer and I put the marshmallows into the cookies after about 10 minutes in the oven and then let them bake another 4 minutes. Perfect!
Jessica says
I’m so glad you enjoyed them Jill!
Milia says
Thank you so much for the recipe! I’ve been wanting to make a milkbar recipe for forever now but they were always sooo intimidating. I like how you broke it down and simplified it. I followed your recipe except used bread flour, halved the salt (due to commenters saying it was salty), and baked at 375. The first batch I did 365 and they fell flat. So yummy!
Jessica says
So glad you liked them!
Dustin Wright says
I made the cookies hang the original recipe and they turned out flat and hard around the edges. Is this why you added the flour and decreased the temperature? Such a disappointment bc the dough tasted wonderful.
Jessica says
Yes! Try the recipe as I’ve written it above- I think you’ll like it! 😉
Paul says
I had same problem… burned flat rock hard cow flaps … I also made the crack pie …. it was way too sweet…. I planned on baking right through this whole book after seeing this on Netflix but now I’m butt hurt!…. I will try your recipe soon thanks so much for revising this!!
Jessica says
You’re welcome Paul!
Nancy says
Can these be made ahead and frozen?
How long do these keep in an airtight container?
Thanks, Nancy
Jessica says
Hi Nancy- I’ve not made them ahead of time and frozen them. I think the entire cookie would be just a bit firmer/ chewier upon defrosting. They’ll keep in an airtight container for 4-5 days. Although I think most cookies are best if eaten within a couple days!
Sam says
Is there anything I can substitute for milk powder? I’m allergic to milk
Jessica says
I’m not sure Sam! Perhaps you could google “non-dairy alternatives to milk powder?”
Milia says
My sister came back from a trip in NY the same week I was making your version of these cookies. She brought me home a REAL cornflake cookie from Milkbar annnd YOURS ARE BETTER! I almost couldn’t believe it. We tried them side by side along with my husband and it was unanimous. We love your version! Thanks for this awesome recipe!