Alma Bax 
These cookies are the perfect combination of sweet and salty. They’re made with crescent rolls, cream cheese, marshmallows, and chocolate chips.
Christina Tosie’s christina tosi cornflake chocolate chip marshmallow cookies are a delicious, easy-to-make dessert that will have your friends and family asking for the recipe.
Cornflake Marshmallow Cookies, similar to those offered at Momofuku Milk Bar in New York! My version, I believe, is much BETTER… They’re also a lot simpler to create! See how to make these amazing cornflake chocolate chip cookies in your own home with my tips and techniques.
My Everest was these Milk Bar Cornflake Marshmallow Cookies.
Because, well, that’s what I do, let’s start with some backstory. I have a trip wish list that is entirely comprised of restaurants. Mumofuku Milk Bar is one of the places on my list in New York. Because we haven’t been back to NYC in a few years, and, much to my dismay, we aren’t planning a return anytime soon, I set out to find out how to bake their most renowned cookies. I didn’t have to search far thanks to the wonderful world wide web.
Against my better judgment, I followed the recipe to the letter. I was fantastic! I mean, it’s fantastic.
I purchased all of the necessary materials (corn flakes!?). What is this, milk powder? Eew.).
At each stage, I set my timer.
I even followed the instructions and utilized the paddle attachment!
I knew from previous feedbacks that the recipe demanded precision in every way…
So you can imagine my surprise when the first batch turned out to be flat, burnt cow pies. I was devastated. Despite my dismay, I produced four additional batches, each marginally better than the last:)
What is the best way to bake Cornflake Chocolate Chip Cookies?
I believe I’ve finally worked out a few tricks! Oh, and I’m overjoyed. My small kitchen, despite its distance from the Big Apple, is a joyful place filled with the fragrance of crispy, gooey cookie bliss.
To be clear, they’re not difficult to prepare; the recipe is just a little tricky. I should also mention that on batch 5, we almost perished since I inadvertently switched on a stove burner while also turning on our oven. Every carbon monoxide/smoke detector in our home went off a few minutes later. See, I warned you the cookies were almost killing me… It’s a good thing they’re worthwhile.
Cornflake Marshmallow from Momofuku Milk Bar Cookies with Chocolate Chips
FOR A COMPLETE, PRINTABLE RECIPE, SCROLL DOWN.
- 1 cup (2 sticks) room temperature butter
- 1 1/4 cup sugar, granulated
- 2/3 cup brown sugar, packed
- 1 egg
- a half teaspoon of vanilla extract
- 2 c. flour (optional)
- a half teaspoon of baking powder
- a quarter teaspoon of baking soda
- 1 1/2 teaspoons of salt
- 3 c. crisp cornflakes (see below)
- 1 cup chocolate chips, mini
- 1 c. tiny marshmallows (optional)
1. In the bowl of a stand mixer equipped with a paddle attachment, beat together the butter and sugars on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, then beat for 7 to 8 minutes with the egg and vanilla.
2. Add the flour, baking powder, baking soda, and salt to the mixer on low speed. Just combine the ingredients until the dough comes together (no longer than 1 minute).
3. Using a low-speed paddle, combine the corn flake crunch and tiny chocolate chips.
4. Roll dough into 1/4-cup balls, fill with 2 tiny marshmallows*, and place on a parchment-lined baking sheet. Place in refrigerator for at least 1 hour or freeze for 30-45 minutes. (This is a crucial step! They must feel at ease!)
5. Preheat the oven to 365 degrees Fahrenheit (original recipe calls for 375, but mine burned at this temp).
6. Place the chilled dough on a parchment- or silpat-lined baking sheet** at least 4 inches apart and bake for 11-16 minutes (check the cookies at 11 minutes). Puff, crackle, and spread the cookies. (Please note that the originals are more well-done than I like to create mine… so proceed with caution!)
7. Allow the cookies to cool fully on the sheet pans before transferring to a plate or airtight storage container.
*I increased the flour by 1/2 cup (the increase is indicated in our recipe) and added marshmallows each cookie instead of incorporating them in the dough. I discovered that filling the marshmallows made them last longer and didn’t disintegrate as readily. If you prefer, mix them in after the cornflake crunch and chocolate chips—you may have better success than I did!
** I’m a big lover of Silpats, but I’ve heard they’re picky with this recipe and cause the cookies to spread too much. ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding Winner! Use silicone mats at your own risk, please.
Crunch Cornflakes
- 5 CUP CORN FLAKE CRUMBLES
- 1/2 cup powdered milk
- 3 tablespoons sugar
- 1 teaspoon of salt
- 9 tbsp. melted butter
1. Preheat the oven to 275 degrees Fahrenheit.
2. In a medium bowl, pour the cornflakes and smash them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Toss in the milk powder, sugar, and salt to combine. Toss in the butter. The butter acts as a glue, gluing the dry ingredients to the cereal and forming tiny clusters as you toss.
3. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, or until toasted, buttery, and faintly crisp when slightly cooled and chewy.
Try a couple of our other wonderful cookies with chocolate chips after you’ve tried these Milk Bar Cornflake Marshmallow Chocolate Chip Cookies:
Cornflake Marshmallow from Momofuku Milk Bar Cookies with Chocolate Chips
Cornflake Marshmallow Cookies, similar to those offered at Momofuku Milk Bar in New York! My version is MUCH BETTER…and it’s a LOT simpler to create! See how to make these amazing cornflake chocolate chip cookies in your own home with my tips and techniques.
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3 servings
Ingredients
- 1 c. 2 sticks room temperature butter
- 1 1/4 cup sugar, granulated
- 2/3 cup brown sugar, packed
- 1 egg
- a half teaspoon of vanilla extract
- 2 c. flour (optional)
- a half teaspoon of baking powder
- a quarter teaspoon of baking soda
- 1 1/2 teaspoons of salt
- 3 cup cornflake crunch (recipe follows)
- 1 cup chocolate chips, mini
- 1 c. tiny marshmallows (optional)
Crunch Cornflakes
- 5 CUP CORN FLAKE CRUMBLES
- 1/2 cup powdered milk
- 3 tablespoons sugar
- 1 teaspoon of salt
- 9 tbsp. melted butter
Instructions
- In the bowl of a stand mixer equipped with a paddle attachment, cream together the butter and sugars for 2 to 3 minutes on medium-high. Scrape down the sides of the bowl, then beat for 7 to 8 minutes with the egg and vanilla.
- Reduce the mixer’s speed to low and add the flour, baking soda, and salt. Just combine the ingredients until the dough comes together (no longer than 1 minute).
- Paddle in the corn flake crunch and tiny chocolate chips on low speed until well combined.
- Divide the dough into 1/4-cup balls, fill with 2 tiny marshmallows*, and place on a parchment-lined baking sheet. Place in refrigerator for at least 1 hour or freeze for 30-45 minutes. (This is a crucial step! They must feel at ease!)
- Preheat the oven to 365 degrees Fahrenheit (original recipe calls for 375, but mine burned at this temp).
- Re-arrange the chilled dough on a parchment- or silpat-lined baking sheet** at least 4 inches apart and bake for 11-16 minutes (check the cookies at 11 minutes). Puff, crackle, and spread the cookies. (Please note that the originals are more well-done than I like to create mine… so proceed with caution!)
- Before moving the cookies to a plate or an airtight container for storing, allow them to cool fully on the sheet pans.
Cornflake Crunch: How to Make It
- Preheat the oven to 275 degrees Fahrenheit.
- In a medium bowl, pour the cornflakes and smash them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Toss in the milk powder, sugar, and salt to combine. Toss in the butter. The butter acts as a glue, gluing the dry ingredients to the cereal and forming tiny clusters as you toss.
- Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, or until lightly toasted, buttery, and crunchy when slightly cooled and chewy.
- Before storing or using in a recipe, let it cool fully. (The crunch will keep for a week if kept in an airtight container at room temperature; it will keep for a month if kept in the fridge or freezer.)
Notes
*I increased the flour by 1/2 cup (the increase is indicated in our recipe) and added marshmallows each cookie instead of mixing them in with the dough. I discovered that filling the marshmallows made them last longer and didn’t disintegrate as readily. If you prefer, mix them in after the cornflake crunch and chocolate chips—you may have better success than I did! ** I like Silpats, however I’ve heard they’re picky with this recipe and cause the cookies to spread excessively. ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding ding Winner! Use silicone mats at your own risk, please.
Adding the cornflake crunch to the mix.
Following the addition of the cornflake crunch and chocolate chips to the cookie dough
^^ See! Cow pies that have been burned and are now flat. Rounds 1-3 were a disaster. The fourth batch was much superior.
^^ To chill/freeze, they’re lined up on a baking sheet. These are the ones that have marshmallows “stuffed” into the dough rather than integrated into the dough.
^^ I’m going to put this in the freezer for later (i.e.: the next day).
The final result is flawless!
One thing you should know about our family is that my kids (with the exception of my eldest, of course) would gladly forego allowance, cookies, and any other fun thing you can think of if we would let them acquire a dog. Yep. I’m the tough parent who refuses to give in to peer pressure to have a four-legged furry companion. This means that anybody walking a dog within 100 yards of my children will be attacked, while my children wait for a response to their charming little “CAN WE PET YOUR DOG?” request. Yes, I’ve taught them how to ask, and they’re great at it. And the majority of folks are willing to comply, which I appreciate since I am COMMITTED. Ha!
The milk bar cornflake crunch cookie recipe is a simple, yet delicious recipe for cookies. These are the perfect treat to have with your morning coffee.
Related Tags
- no-bake cornflake cookies with marshmallows
- cornflake crunch recipe
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- momofuku cornflake cookies
- cornflake crunch cookies
About Author
Ben Austin 