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.
Christine says
Hi there! If I wanted to freeze these to bake for another day, would I need to let the cookie dough thaw before baking?
Jessica says
I always thaw while I’m preheating the oven, then just bake the cookies a minute or two longer.
Kimberly Angus says
I cook them right from frozen, at 350 degrees, for exactly 15 mins and they turn out perfect every time. Note-they look almost raw at 15 mins but don’t worry, they aren’t and once they cool they will be the perfect consistency.
Janella says
Hi! I mustve done something wrong. My cookies turned out cakey. Can you enlighten me as to what my mistake is? Thanks!
Nellie says
Maybe reduce the flour just a little bit next time?
Mai says
Hi Jessica!
You really hit it out of the park with this recipe. Thank you for taking the time to tweak it and share it. I made them twice and they turned out perfect each time. You’re the best!
Jessica says
So glad you like them Mai! : )
Trudy says
I made them exactly as written. They turned out a bit too crispy, but delicious nonetheless. Very buttery, maybe a bit too much so. I will make them again and tweak them a bit each time. Thank you for this very special cookie recipe.
Leslie says
Excited to try this! But I only have rice krispies in the pantry.. would this work in place of corn flakes?🤔
Nellie says
Never tried that, but I’m guessing that would work great too! Please let us know if you try it!
Janis says
You don’t state whether the butter is salted or unsalted. Please clarify.
Nellie says
I always use salted butter, but unsalted works too. Totally up to you!
Chris P says
These are fantastic and so easy to make! My kids LOVE them! I will be adding them to my Christmas cookie give away trays thus year for sure! Thank you for sharing! Amazing!
Nellie says
So glad you enjoyed the cookies! Your friends will be grateful this Christmas!
Carol says
Could you use regular milk instead of milk powder?
Nellie says
The milk powder is an important ingredient in these cookies and isn’t the same as regular milk. For best results, I wouldn’t try to swap this one out!
Lynn says
BLESS YOU! I’ve tried these and a fruity pebble milk bar cookie recipe and could not for the like of me figure out how I was messing it up. I’m so happy! The parchment paper and a bit of extra flour worked perfectly!
Nellie says
So glad we could help!
Susan says
Ok. Put extra 1/2 cup of flour in my mix. Does the two cups called for in the recipe already have the extra 1/2 cup in it? I.e. instead of 1 1/2 cups you used 2 cups?
Jessica says
Just follow the recipe on the printable recipe card
Carmen says
My cookies never flatten. Cries. What did I do wrong?
Nikki says
These turned out perfect. Very easy to make and no modifications made at all. The crispness of the cookie is better than any other I’ve ever had and using the milk powder…JUST WOW!!! Thank you so much for sharing this recipe!
Beth says
Loved this recipe! I made a couple batches and made only a couple tweaks to yours:
1. Swapped out one tablespoon of flour and replaced it with one tablespoon cornstarch
2. Doubled up my cookie sheets to keep the bottoms from cooking too quickly.
Cookies held up their shape and didn’t spread! And now I have a new favorite cookie!
Alison says
Love this! Thank you Beth!
Susan says
Just curious, why cornstarch?
Susan says
I made these and added 1/2 cup extra flower as I didn’t realize the recipe had already been adjusted to incorporate it. My entire family still loved them. I thought I tasted baking powder/soda. I bought some of the Milk Bar ones to compare. Everyone liked these better. I will have to try without the extra flour. I might add some regular sized chocolate chips also. These are a keeper.
Sherri says
Is non fat milk powder okay?
Jessica says
Yes, that’s perfect!
sherry says
I went by her original recipe, measuring everything in grams, and chill them proper time and they spread so thin and looked nothing like hers. What did I do wrong.
Jessica says
I’m not quite sure what you mean by going by the original recipe? Did you follow the recipe on the printable?
susie says
I was a little disappointed by these! I am an experienced baker but mine totally melted into one hot mess. I feel like the recipe has too much butter maybe as I am looking at it from the butter in the batter plus the butter from the cornflake crunch. Something went wrong! for sure next time I will reduce heat and baking time too. Any ideas as to why they “carmelized” out flat?
Demi says
I have followed this recipe several times and the cookies spread too thin. Is there any way to fix this?
Jessica says
Try adding 1/4 cup more flour.
Hal says
After watching Christina make these on an episode of “The Chef Show” season 2, it looks like the reason people’s batches may be flattening out is lack of creaming time with the mixer. If you have netflix watch the episode and see how she really aerates the mixture for a long time at high speed, and talks about how it stops the butter from oozing and making the cookies flat and lacy. I am looking forward to making these for the first time next weekend when my wife is out of town. (she gets mad at me for baking too many sweet things. 🙂 )
Jessica says
Great idea, Hal- thank you!
Jen says
Hello,
I just got the book and all the ingredients to make these and now I feel paranoid haha! I was wondering if you used bread flour like she suggests in the book and if you used a higher fat butter like Kerry gold? There are two notes in the preface about these tips so I wasn’t sure if you followed those and still had a hard time! Thank you!
Jessica says
Great thoughts Jen!