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.
Tami says
How do you measure your flour? I always weigh my ingredients to ensure consistency, but none of the momofuku recipes mention flour by weight 🙁
Jessica says
Yes, I just measured my flour. 🙂
Julie says
Why is there not a ‘print recipe’ link? Or am I just not seeing it.
Jessica says
There’s not a Print button on mobile, but you can print from desktop! I had to stop troubleshooting everyone’s printing issues from their phones. 😉
Emily says
I wish I had looked for the recipe online 4 hours ago when I started making them. I followed the book and mine turned out like cow pies too! I will definitely try your tips and tricks tomorrow for my second batch.
Jessica says
Crossing my fingers for you Emily! 🙂
annelises says
These look delish, and I want to try them for a friend’s birthday but I have two and a half questions:
1. Is the recipe manageable without a stand mixer?
2. How many cookies does your recipe make? Could it easily be doubled?
Jessica says
Yes, these can be doubled and as long as you’re confident you can mix the ingredients well by hand, you don’t need a stand mixer!
annelises says
Thanks, Jessica! I didn’t double the recipe because it made me too nervous, but I did follow the recipe to a T and they came out perfectly. One eater said they were the best cookies he’d ever had 🙂
Morgan says
Followed the recipe exactly and these are incredible! Best cookies ever!
The 1/4 cup balls are much larger than I normally bake, and I just baked 6 at a time. Mine were frozen when I baked them, so they took the full 16 minutes.
Just absolutely delicious! Can’t wait to make again this holiday season. Thanks for the recipe.
Jessica says
You’re SO welcome Morgan! So glad you enjoyed them!
Rachel says
I am so excited to try this recipe again with your tips. I’ve seen it twice with no success. I thought about measuring and increasing flour but had about just given up on it all together. Thanks for the post!
Alison says
Thanks Rachel, I hope it turned out great for you!
Simone says
What kind of milk powder do you use? Instant or non-instant?
Jessica says
I use instant non-fat dry milk powder. : )
Kerrie Bishop says
Recipe worked flawlessly. Cookies are the absolute definition of decadence. SO sweet. I may try to do a less sweet version. Hopefully I can work that out while maintain the texture! These are awesome.
Mina says
How long does the dough last if kept in the freezer for later?
Thank you for the recipe! The cookies came out so delicious!!!
Jessica says
Stored in an airtight container, I’d say they’ll be good for 2-3 months in the freezer.
Taylor says
How many cookies does the recipe yield?
Jessica says
About 24, depending on how big you make your cookies. I made mine pretty big and I got 16, but normal size cookies are 24.
Haily says
What would these cookies be like without making the cornflake crunch and just adding cornflakes? I have everything for this whole recipe but milk powder and dont want to buy it for just this one recipe.
Thanks!
Jessica says
I’m not sure… they’re kind of a big part of the recipe…
Luisa Nims says
We loved these!! Never will make a chocolate chip cookie any other way. Thank you!!!
Alyssa says
How many cookies does the recipe yield? Making for Christmas!
Jessica says
About 24, depending on how big you make them!
Megan Pratt says
Why do baking recipes never mention if it’s Salted or unsalted butter? Also, cake flour or regular? Thx
Jessica says
Because often it just comes down to personal preference! I like salted butter and for cookies I use all-purpose flour.
Megan Pratt says
Can I use saco cultured buttermilk blend for baking? Is that dried milk? I can’t find any “Dry milk” or powdered milk at Whole Foods or amazon.
Jessica says
Unfortunately, the buttermilk you’re referring to isn’t the same as dried milk. Here are links to dried milk for Amazon & Whole Foods. : ) https://amzn.to/2PMMobe
Suzanne B says
This recipe is amazing. I’ve made it 4 times since fall and everyone LOVES the cookies. The instructions and timing are perfection.
I substitute heath bar (Toffee) chips for chocolate chips. Amaze balls. Everyone loves them.
Thank you!
Alison says
Thank you so much Suzanne! I’m so glad everyone enjoys them!
Michelle says
I’ve run into the same problem twice with Milk Bar’s recipe, despite following instructions to a tee. They always came out flat, too crunchy, and slightly burnt. It didn’t taste anything like their in-store cookie. I tried your recipe ONCE and it was perfect!! Thank you so much, these were such a hit. Will be making them again for a party tonight.
Allison says
These turned out perfect when I followed the recipe as described! I would definitely make these again. I used salted butter but may use unsalted next time.
Robin says
I followed the recipe almost to a tee but I Gently smooshed them down Slightly 7 min into a 14 min bake at 350 F Anaí should have crushed the cornflakes a wee but finer other than that they’re absolutely delicious!! and i appreciated Allison or Jessica or Amanda’s with Butter with a side of bread sites tips!! Thank you so much my adult children world travellers love Momo Fukos ❤️
Sarah says
Should the frozen dough be thawed or just adding an additional minute or two in the oven should work?
Jessica says
I don’t thaw it- I just add a bit of time in the oven!