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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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.
Jam says
Hi! I tried this recipe but the cornflake crunch came out soggy. any suggestions?
Jessica says
I’d lay it out on a pan and bake it for another 10 minutes, leaving it to cool in the oven (turn the oven off) once it’s done.
Jam says
Hey Jessica! Thanks for the advice but the cruch gets soggy when I bake it inside the cookie already. Any tips?
lindsey haas says
Milk powder… is that the same as powdered milk? Is there a particular brand you recommend?
Thanks!
Jessica says
Yes- it’s powdered milk. Use whatever brand you can find- it’s found on the baking aisle by the sweetened condensed milk/ evaporated milk.
Umi says
Is there any way to substitute the dry milk In the cornflake crunch portion?
Jessica says
I’ve not tested alternatives, unfortunately.
Mikelle says
Dry coffee creamer or vanilla protein powder has worked great for me!
Nellie says
Good to know – thanks Mikelle!
Jansen says
I was looking all over the internet for this exact answer! Going to try vanilla protein powder as it’s what i have on hand. Fingers crossed!
Alison says
Wishing you luck!
Kimberly says
I used Ovaltine, aka malted milk powder, and the cornflake crunch came out fantastic every time I have made these cookies.
Amanda says
Wait so 2 1/2 of flour is the correct amount?
Jessica says
Nope, just 2 cups like the recipe states. The note was for anyone comparing it to the original Milk Bar recipe.
Kay says
I’d like to make these cookies but I don’t have access to milk powder at the moment. Can frosted corn flakes nw a substitute?
Thanks
Jessica says
I don’t think frosted flakes would be a substitute, but I guess you could try!
Kimberly Angus says
I have used frosted flakes as a substitute for the cornflake crunch and it did work. You loose a bit of the toasted flavour but it definitely works in a pinch.
Alyssa Pitts says
I followed directions exactly and they turned out delicious! I love the balance of sweet and salty. These might be my new favorite cookie!
isabella says
can i use regular milk instead of powder?
Jessica says
Unfortunately no, not for this recipe!
Jenee Westerfeld says
wondering if I can substitute e the butter for coconut oil
Jessica says
This recipe can be somewhat temperamental, so I do suggest using butter.
Taylor says
I enjoyed the cookies! However, mine didn’t turn out chewy or spread like the pictures show. I think for me, adding that extra half a cup of flour was not beneficial. I also don’t think I let my butter sit at room temperature long enough, resulting in less moisture in my dough. Good recipe overall.
Alison says
Thanks Taylor! Hopefully next time around can go even better for you 🙂
Kay says
How many cookies does this make?
Jessica says
Depending on the size of your cookies, about 2 dozen.
Kellie says
Your recipe is amazing, I’ve made it many times!! Curious, have you ever cut back on the sugar? I’m going to add half butterscotch chips and half choc chips and I’m thinking it might be overpowering with all the sugar? Interested to hear your thoughts 😊
Jessica says
I’ve never cut back on the sugar for this recipe. You could try just making the cookies a bit smaller?
Lorraine says
These cookies are amazing! I could eat just the cornflake crunch all by itself.
Such a delicious twist on a basic chocolate chip cookie!
Alison says
I agree Lorraine! That cornflake crunch is my favorite!
Mary Beth says
Can these be made using almond flour?
Nellie says
I’ve never tried using almond flour in this recipe, so I’m not sure. Let us know if you try it!
Tammy Ross says
Followed the recipe precisely in all areas other than the cornflake crunch. I substituted panko crumbs instead of cornflakes – they turned out delicious! And taste yummy!
Alison says
Glad your substitution turned out great for you Tammy!
AllieT says
Are you using salted or unsalted butter in this recipe? Thanks
Alison says
I use salted butter but I recommend using what you have on hand!
Carla W says
My cookies were a total failure I am so sad 😭, they spread way too much and they were thin and crunchy all around, I also can barely see any marshmallow. I followed every step and I chilled them in the freezer for an hour. What could have gone wrong? I only made one batch (6 cookies) and the rest are still frozen, please help
Jessica says
Hmmm… I’m not sure! Try freezing them longer and making them taller, instead of round balls of dough. Make sense? Also- what type of pan are you using? Did you use regular butter?
Kathryn says
Turned out great! Thanks for the suggestions. I used half bread flour/half AP flour, 3 mini marshmallows per cookie, baked on on parchment paper at 375 x about 16 minutes. So good!
Alison says
Thanks Kathryn! I’m glad you enjoyed these!
Diana says
I followed the recipe to a t and used unsalted butter, but they came out too salty? Are the cookies supposed to be on the saltier side?
Jessica says
I’ve never heard that they’re too salty…
Maida says
Hi Jessica and Alison! Im maida from Indonesia. Hope you are safe and healthy! May I know how many grams are 1 cup of cornflakes? Thank you 🙂
Kaylie says
Hi Maida, 1 cup of cornflakes is equal to 25 g of cornflakes. Enjoy!
Allison says
Does the recipe for cornflake crunch yield the correct 3 cups I’ll need for the cookies? Can’t wait to try these!
Jessica says
It yields more- if I remember correctly you’ll have enough for 2 batches of cookies.
Allison says
Or…just a little extra, because you won’t be able to stop snacking on it! 🙂