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.
Anne Rutter says
I just wanted to mention that I should have followed the directions better. I read to refrigerate and decided I would bake them in the morning so left the batter in the fridge over night and planned to roll them in the morning. BAD IDEA! The batter was like glue and we couldn’t get it out of my mixing bowl. We chiseled it out and made it work but to anyone who reads this, roll the balls before you refrigerate or freeze!!! Your recipe was clear so I am not criticizing in any way, just hoping to help someone else!
Tee says
Amazing cookie. Only thing I will do going forward is scale back on the salt. I found them to be a tad too salty for my liking. But amazing recipe! I’m thankful to you for sharing it.
AL says
I wish I had read your review before I ruined a whole batch of these gorgeous cookies! WAY too much salt. Inedible.
Nicole says
I’m so sorry to hear this. Did you use salted butter or unsalted butter?
Sue says
Yep, I agree that this recipe is way too salty! I tried the corn flakes and thought to myself I shouldn’t add anymore salt in the flour.
Jessica says
So interesting that some people have an issue with the salt content, LOL. I’m a big fan of tasting along the way and making adjustments to your liking!
Anthony says
If you use kosher salt (I used diamond crystal), the salt content will be fine. Assuming you use unsalted butter as well.
Pauline says
People rave about these cookies whenever I make them! I try cutting back on the amount of sugar I use – 1 cup white sugar and 1/2 brown sugar, and it’s still plenty sweet!
Tabitha says
I love these cookies and have rave reviews when I take them to a function. I like chocolate but to me, these taste better without the chocolate chips. I’ll mix in the chips in half of the batter and leave out of half. The other flavors can come through better (to me) when chocolate is removed.
Debby H says
I made these wondrous cookies gluten free! I am just your ordinary home baker so I appreciated having this recipe to start from. Here are the changes I made.
Substitute GF flour containing xanthan gum
3/4 t baking powder
Extra pinch of xanthan gum
I patted down the dough balls a, little bit.
Bake 350 degrees for 12 to 15 minutes.
It works!
Marie says
I love Milkbar, and have been wanting to try this recipe! They turned out great, and taste similar to the original version! Thanks for sharing.
Jessica says
So glad to hear MArie!!
Alysia says
BEST COOKIES IVE EVER MADE!!! I LOVE LOVE LOVE the salty sweet and crunch combo! The perfect amount of sweet and salty. I wouldn’t change a thing on this recipe!
Nicole says
yay im so happy to hear that!
Phaedra says
Love the complex texture and flavors. I did make some modifications to the recipe. I cut back by about 25% on the butter, sugar (also cut with Splenda), and salt. The cookies turned out beautifully….with a little less guilt. The cornflake crunch cooled while I gathered and prepared the other elements of the recipe. Scooped balls of cookies went into the freezer for about 20 minutes, on their cookie sheet, while another batch baked and cooled a bit.
Jessica says
Love your changes Phaedra!
Jaclyn R Campbell says
Can I sub for gluten free flour ?!
Nellie says
I’ve never tried using gluten free flour with this recipe, but let us know if you experiment!
Debby H says
Perhaps one of the best cookies ever. They are outstanding. They take a bit more work to make, but very worth the effort. I followed the tips provided with this recipe., and I think it improves on the original recipe. I am going to try a batch using gluten free flour. Fingers crossed.
Alison says
I hope the gluten free batch works great for you! Thanks so much Debby!
Laurie Coffey says
I made these cookies today and they turned out perfectly with a great crunch. Their only issue is that they are way too salty. I followed the recipe exactly – salt needs to be cut in half at least. Maybe it’s a typo in the recipe to have 1 1/2 tsp of salt in dough and also another teaspoon in the crunch. I will make these again with the adjustment.
Nicole says
Did you use salted butter? Using salted butter as well as adding in the salt could make these cookies turn out a bit salty which I understand may not be everyone’s preference. Next time you try this recipe try using unsalted butter or if using salted, cut the salt requested in half.
Lene says
How many cookies does this make?
Jessica says
20-24 cookies
Kelly Boyle says
I’ve heard so much about these cookies & love Christina Tossi. She’s so inspiring & uplifting! I chose to follow your recipe to a tee (almost). I did everything exactly except I baked immediately & skipped the “chill in fridge” step (mostly because I forgot that part. I was so impressed that I called my girlfriend & made her drive to my house immediately to try them because she had been agonizing over which cookie to bake or her gal pal’s annual Christmas cookie challenge. She now has her entry. I’ll let you know how it turns out. My husband took them to a friend’s home that lives out of state. Guess what I’m doing today? I’m baking a batch to ship to him. Thanks for the helpful tips
Alison says
I love this! Thanks for sharing Kelly!
Stacy says
Can cookie dough be frozen after being shaped? Wondering if cornflakes would get soggy…
Nicole says
Unfortunately that is exactly what would happen and that is why I cannot recommend freezing the cookie dough
Katie says
Do you use salted or unsalted butter?
Nicole says
You can use either one but may have better luck with unsalted butter as there is already salt requested in this recipe. If using salted butter you may wish to trim the salt additions in half so that these cookies don’t turn out too salty.
shannon says
How many cookies does this make? i am trying to figure out if I need to double to recipe.
Nicole says
You could get up to 2 dozen cookies from this recipe depending on how big you make them.
Marilee says
Interesting. Reading the comments, it seems like unsalted butter is the way to go.
Must you use corn flakes or will any corn flaky cereal such as Special K work?
Jessica says
I’ve not tried it with Special K… are they the same consistency? I always thought of Special K as a bit sturdier than cornflakes.
Ali says
I’ve made these cookies a couple times and they’re amazing! I do have a question though… can I make the dough a couple days before hand and store the dough in the refrigerator?
Nicole says
With most cookie doughs you can do that but with these ones, I’d worry about the cereal becoming soft, soggy, or even stale. I haven’t tested making the dough in advance but if you do give it a shot make sure to not let the dough rest in the fridge for more than 2 days before baking and then to report back and tell me how it goes 🙂
JP says
I made these today and they came out perfectly looking like the pics, however, the amount of butter and sugar was overwhelming . One bite was all that was needed to package them up and give them away, greasy, and way too sweet, will look for a different recipe as my childhood best friends mom used to make these. I did adjust the salt ,even using the unsalted butter they would of tasted like the shaker. I wanted to so much love them !
Nicole says
Aw, Im so sorry this recipe didnt meet your standards 🙁
Marina says
I followed your recipe and found it quite delicious. My cookies turned out beautifully although a little sweet for my tastes. I followed your recommendations to add the marshmallows separately and yes, with the marshmallows on top it was great.
However, I think next time I would add the marshmallows to the batter to break up the sweetness and buttery flavors of the corn flakes so it’s more like a marshmallow crispy texture inside your cookie with a few marshmallows added on top.
Nicole says
That sounds good
Jore says
Lady Home Cook I am and this cookie recipe by far has a crazy recipe mix cornflakes with powder milk had never read or came across a. recipe such as this but gave a try after a few times baking.After reading reviews I altered my recipe here is what I did.
Added less kosher salt total 2 tsp,less butter in the crunch mix added MALTED 2 TBSP milk powder to the cookie dough.Plus to aviod too much of a spread I decided to bake with cupcake papers in muffin tin pan cut the 1/4 cup chilled dough balls in half and baked 36 cookies for 10 mins until golden.Some did darken on the bottom and I had to remove from the pan to keep from browning and removed paper right away prevent sticking.They turned out awesome crunnch on the outside and soft chew on the inside and froze a few that was just as good thawed when I at room temp.The muffin size are good for traveling and freeze with out crumbling This cookie is a winner in my household!
Nicole says
Glad you liked them
Jessica says
Everyone is in love with these cookies when I make them and I am so thankful for this yummy recipe! No changes needed imo
Jessica says
Glad you like them Jessica!
Lori says
Please listen to me when I tell you that these cookies are DELICIOUS but the original recipes is way too SALTY!!! I cut down the measurements for the sugars and butter by 25% each. I used the exact amount of salt used in this recipe for the cornflake mixture but in the cookie dough itself, I only used 1/4 tsp. Cookies came out perfect and tasted amazing without all the unnecessary extra salt that made them inedible.
Jessica says
Good to know Lori!
B. Stewart says
Wait so how much salt is supposed to go in? I’m so confused, I can’t tell if the recipe is already edited or if I should take what you wrote down and reduce it as much as you said in the notes. Is it 1/4 or 1/2 tsp?
Jessica says
I already halved the salt, so just follow the recipe as stated. : )