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4.61 from 69 votes


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.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Cookies


How to make the Cornflake Chocolate Chip Cookies

  • 1 cup butter, softened 2 cubes
  • 1 1/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 c. flour*
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 c. cornflake crunch see below
  • 1 c. mini chocolate chips
  • 1 c. mini marshmallows*

How to make the Cornflake Crunch

  • 5 cups corn flake cereal
  • 1/2 cup milk powder
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 9 tbsp. butter melted


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.)


*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 ;)