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.
Madison Padilla says
As much as I wanted to love this recipe I just couldn’t. WAY too much butter, and WAY too much salt. They came out so salty it made my stomach hurt. So I guess my tip is far less salt and just enough butter to make everything stick to the cornflakes. 🙁
Jenn says
Great recipe tweaks, thank you! These will haunt me they’re so good, nice to have lots in the freezer to look forward to!
Jessica says
Awesome, Jenn!!
A-a-ron says
I think I used the right amount of everything but they taste salty. Are you supposed to used unsalted butter?
Jessica says
I’ve heard from one other person that they tasted salty… maybe try decreasing the salt to 1 tsp for the cookies next time?
Lindsay says
If you look at the original recipe or follow the recipe author (Christina Tosi- I learn a lot from her), she always uses unsalted butter so you can control the amount of salt and use kosher salt. If you use regular table salt, reduce by half.
Al says
Is this recipe for a fan oven? Baking in the uk and not sure whether to adjust temps!
Thanks
Jessica says
I bake cookies a couple minutes less in a convection oven.
Jen says
This is perfect! I’ve been making these cookies and they have been coming out really flat. I’m trying your method today!
memyselfandeye says
I just want to let everyone know who is using regular salt instead of kosher salt you’re doing it wrong.
Lynn Colvin says
thanks so much for the tweeked recipe! I have tried many of the Milkbar recipes and they are ALL so finicky! I appreciate the trouble shooting and improvements you’ ve made 👍🏼🤗❤️
Zen says
May i asked if you are using plain flour or bread flour?
Nellie says
I use all-purpose flour.
Monica says
One thing I’m noticing here is that the recipe calls for cups and teaspoons. Christina Tosi is very explicit (in both her books and appearances on Netflix shows) exact weighing of measurements is a must for recipe success. No two cups of flour will weigh the same. So results can very big time by using cups instead of weighing out ingredients. Hope this helps for those having issues! Happy Baking!
Lis says
Horrible recipe.. Everything went completly wrong.. Cookies went flat in a greasy puddle… Really bad
Dani G says
Finicky is an understatement! I found your version of the recipe too late. I didn’t increase the flour and they came out so flat and buttery— almost like a brittle. I only made six cookies… do you think I can just add more flour to remaining dough to salvage it?
Julie says
Thank you for taking the time to test the recipe so many different ways! These are so good. A few years ago I bought the brand name mix for these cookies at target and I was underwhelmed. But something about the ingredients made me want to try it again. I’m glad I saw yours first.
Carol says
Made these 3 times already, they are so good! I only bake them for about 10 minutes, 11 max. They look really puffy and underdone coming out but always set perfectly. This recipe is incredible and really forgiving. Thank you for workshopping it!
Farelle Walker says
You all had me scared—luckily I was determined to try this recipe, plus I never use table salt and only use kosher or fine sea salt
This was a breeze and a colossal hit. I made a few additions…
1. After the long beat of the butter, egg, and sugar mix I gently folded in the flour instead of beating it in so as not to release the gluten
2. Folded in the cornflakes instead of using the mixer and then I split the dough into three bowls did one with chocolate chips and marshmallows
3. In the other bowl, I folded in some pecan pralines and added a couple of marshmallows to each cookie
4. In another bowl, I did macadamia nuts (much like a Kailua cookie) and marshmallows.
5. I put them in the fridge for 5 hours. Because the longer they sit in the fridge, the more toffee like they become.
Thank you, it was a great recipe and I encourage folks to try it.
Rebecca says
Ohhh wowwwwww yummmmmmm!!!! I followed recipe except I did not know what milk powder was so I omitted it. I loved them! Will try having faith and taking them our before they look totally done and see if they will set! Loved the recipe!!
Mackenzie says
I’m so glad I found this recipe! I cut the salt down a bit because I thought the cornflake crunch was plenty salty and they turned out perfect! Made about 20 good-sized cookies.
Jessica says
So glad to hear!!
Rebecca Aho says
Yum!!!! Just a regular home baker and the recipe was so easy to follow and the cookies came out amazing. The best cookie I’ve ever had!!! Made it twice so far and both times, people freaked out in a good way. Thanks for sharing recipe.
Alison says
Thank YOU Rebecca!
Leann says
Appreciated sharing of your learning curve! My tip to add is cutting the mini marshmallows (45 g) in half, tossing lightly with 1/2 tsp corn starch and putting in freezer while mixing up the rest – then add them to the batter at the appropriate time … I didn’t stuff the cookies. Also, noted the original recipe used malted milk powder rather than just dry milk powder – I opted for Hoosier Hill Farms brand, but Carnation MM Powder would work; rounded the flavor of the cornflake crunch for my taste. Thanks for noting PP rather than silicone mat for baking ~ I live at 7500 ft and it made a difference!
Jan says
Thank you for sharing your tweaks with us. I made the original recipe & like with others, it didn’t turn out well. I made your recipe yesterday, a smaller cookie with only one mini marshmallow & 13 minutes at 365 degrees. It was a success! Thanks again!
abby maclellan says
i’ve been wanting to make these cookies for FOREVER because i live in canada and milk bar is nonexistent here. these came out AMAZING, truly a flawless recipe that is so easy and tastes incredible, unlike any cookie i have ever tasted before. THANK YOU for making this recipe and all the little tips along the way truly helped 🥰