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.
Susan says
They came out perfectly baked, they looked wonderful. But they were way to buttery. Husband & friends said they just tasted greasy.
Won’t make them again just couldn’t get passed the greasy taste.
Markandrew Terry says
I substituted coconut flakes for powder milk and buttermilk for butter and egg. Since we do not have chocolate chips here in Norway, I used 2/3c 70% dark chocolate . Also I substituted 3c of bran flakes for corn flakes.
Veronica says
Really loved these, definitely meticulous but you end up with something special that feels fancy. Great instructions, thanks.
Brittany says
So I made these a couple weeks ago before I saw your blog and im ircked I didnt see it sooner! I to went through 5 test runs of these bad boys each one turning out better and better. I was determined to make these work. the finished product was amazingly better then the original recipe but still not to my satisfaction. im gonna give this one a try and see if your tips and tricks can make these cookies turn out the way I envisioned them.
Rosemary Jackson says
Meh… cooked perfectly but this cookie is nothing to write home about. Won’t be making this again.
Chris says
Made it , loved it! Did mine at 365 for 16 minutes, perfect🍪👍🏼
Celeste says
Our household loved these – the corn flake crumble turns into a toffeelike texture and makes the cookies beautifully chewy. We did our secpnd batch without chocolate chips and preferred them that way – the corn flake crumble really stands out without the chocolate. Love!
Jessica says
I’ll have to try them that way Celeste! So glad you liked them!
Nancy L Barth says
How many does it make? two dozen?
Jessica says
It yields about 20 cookies!
Lisa Viviano says
Too salty, too greasy, too sweet. Not a fave. I do have cornflake crunch to use up, so will try your tips. Thanks!
Mark says
If you’d followed the directions properly, you shouldn’t have had a bunch of cornflake crunch left over to make anything with, so I question your ability to follow the steps.
Carly says
I used salted butter as mentioned elsewhere in the comments and WOW, are they ever salty. Much too salty for my taste but maybe ok for some. The original recipe says to use unsalted butter, so I will try that next time. Otherwise, the cookies came out perfectly. Thank you for the tips!
Jessica says
Glad you enjoyed the cookies!
Elna says
Can these be frozen after they are cooked?
Jessica says
Yes, they can! Air tight container!
Olivia says
Fantastic, after I had tried the ones my brother made I knew I needed these cookies in my life. I used silicone mats and they did come out flat, but I don’t mind them that way. I didn’t use chocolate chips and added one more marshmallow per cookie, but other than that followed the recipe to a t. They are indeed greasy with butter, but that’s part of what makes them so delicious.
LVinNorCal says
The cookies are amazing! A little crispy, a little chewy, wonderful texture and flavor throughout. I followed the recipe exactly as written and was so happy with the result. As a pastry chef I am always searching for new recipes. This one has been added to my rotation. Thanks for posting!
Melissa says
Looking forward to making these! How many do you average per recipe? Thanks!
Jessica says
About 20 cookies.
Mark says
My wife requested that I make these, so of course, I had to 🙂 I am very happy with the results. They might have been a tad darker than your pictures, and I’m thinking they might even be bigger (although I did, indeed, use the required 1/4C balls). Nevertheless, my wife said they taste just like the actual Milk Bar-made cookies. I got a high-5 out of it. Ha ha!
Alison says
Great work Mark! Glad you and your wife could enjoy these!
KitchenHawk says
This recipe basically yields a large, flat chocolate chip cookie with a slightly different texture because of the cornflake crunch. You can see traces of the white marshmallows in some of the cookies and even taste the marshmallows a little bit, but they basically disappear into the background. I think you could omit them completely and still get the same taste and texture. The cornflake crunch mixture is delicious on its own, and I think it imparts some salty, buttery crunch to the cookie, but it seems unnecessary.
To sum up, this cookie is good, but it does not knock my socks off. I would prefer to make the cornflake crunch and keep it on hand as a snack, and then just make a regular chocolate chip cookie.
Julia says
I am contemplating making these today; is there anyway to decrease the amount of sugar that is listed in the recipe and if so, how would you adjust the other ingredients in relation to it.
Eg. I would love to have 1/2 cup of white sugar vs 1.5 cups and also half of what’s being asked for brown sugar:.
Thanks in advance!
Jessica says
I’ve never made it with less sugar- you’re welcome to re-work the recipe as you’d like!
Zein says
I made these last night and again tonight. I didn’t have mini choc chips so chopped regular ones up last night. The colour of the baked cookies was a nice brown. Tonight I just added the regular sized choc chips and colour paler but taste not altered. I think when I make again, I will chop the chips.
My questions are: (1) my cornflake crunch did not cluster either time and I had more than three cups. I used it all both times and cookies are delish. Am I doing something wrong? Yesterday I melted the butter in the microwave but today I melted on stovetop and let it brown a bit……neither clustered.
HELP
Dyl says
I have made the originals about 4 times and each time I’m very disappointed that they turn out so flat and burnt! Made them now with your adjustments and they are just as I’d expect them to turn out. Thanks for sharing!
Scott says
It’s a lot of work, but so worth it every time over the next few days, or week, when you are able to take a few balls of dough from the freezer, pop them in the oven, and have your mouth and mind explode with the taste of perfection.
Excellent job.
Thanks for sharing.
Scott says
Oh, and I make them vegan!
And they’re unreal!
Smart Balance or Melt sub for butter,
Bob’s Red Mill Egg substitute for eggs
Dandies Marshmallows for marshmallows
Try it.
No one will tell the difference!
Debbie says
Scott, what did you use for the dry milk powder in the corn flakes? TIA!