If I could only eat one type of cookie for the rest of my life, it would be Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies. These are not your ordinary chocolate chip cookies. They’re both crunchy and chewy, with buttery toasty flavors from the toasted frosted flakes, and insane caramelized toffee flavors from the marshmallows as they slowly melt into the cookies. I’m drooling just thinking about them!

Cornflake Chocolate Chip Marshmallow Cookies

Milk Bar

I’m a big fan of Milk Bar and Christina Tosi. For those unfamiliar, Milk Bar is a dessert shop created by Christina Tosi and backed by David Chang’s Momofuku restaurant group. Tosi graduated from the French Culinary Institute’s pastry arts program and started at Momofuku as a food safety consultant. At that time, she began bringing in various unconventional homemade desserts, which David Chang went crazy over and demanded she re-create them for dinner service. After much fanfare, she became the pastry chef for all of Chang’s Momofuku restaurants.

When Momofuku Ssam Bar located in the East Village decided to expand into a neighboring vacant laundromat in 2008, Christina proposed adding a bakery selling her “happy mistakes,” including the compost cookie, the crack pie, and cereal milk. In 2009 the baked goods garnered the attention of Anderson Cooper and the cult classics spread like wildfire leading to the opening over 17 locations across North America and successful online retail business.

My first encounter with the highly acclaimed brand and addictive concoctions was on a stop by the Momofuku location in Toronto while on a vacation. Because one can’t be in that close of proximity and pass up the opportunity to purchase one of everything. It’s called research right? After that, I was hooked.

The Milk Bar Cookbook

After that awe-inspiring first encounter, I was stoked to finally purchase her first cookbook “Milk: Momofuku Milk Bar” to see if I could recreate her masterpieces. The recipes, while incredibly delicious, are pretty intimidating and a bit complicated to make, so I started off easy-ish. The first I tackled? Cornflake Marshmallow Chocolate Chip Cookies. Let me tell you, these cookies are mind-blowing. I’ve made these cookies several times and have quickly become a party favorite. However following the original recipe, while they might taste like the best cookie you’ve ever had, visually, they leave a bit to be desired. Even after following the recipe to a “t,” they still end up spreading way too much and end up flat as a pancake.

Cornflake Chocolate Chip Marshmallow Cookies

Finally, I did some research to see if it was just me having issues, nope, tons of others were having the same issue as me; which leaves me to believe that the issue might lie in using a standard oven vs commercial convection style oven. But who knows, it could be a myriad of other things. After tweaking a few things in the recipe, I think I finally cracked it. More flour + 3 minutes less in the oven= less spreading. Additionally, I swapped chopped chocolate for the mini chocolate chips (because there’s no such thing as too much melty chocolate), and simplified the cornflake crunch portion (who realistically has milk powder in the cupboard on a daily basis)?

So, gather up the ingredients, set aside a little time, and bake up a batch of these cornflake chocolate chip marshmallow cookies for what I hope is the best cookie you’ve ever had. I sure think so!

Cornflake Chocolate Chip Marshmallow Cookies
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Cornflake Chocolate Chip Marshmallow Cookies

Cornflake Chocolate Chip Marshmallow Cookies

  • Author: Jessica | Sweet + Savor
  • Prep Time: 30 minutes + overnight for chilling
  • Cook Time: 15 minutes
  • Total Time: 45 minutes + chilling time
  • Yield: 1820 cookies 1x


  • 2 cups (195g) frosted corn flakes
  • 3 tablespoons butter, melted, plus 1 cup (225g) butter, room temperature
  • 11/4 cup (250g) granulated sugar
  • 2/3 cup (150g) brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups (240g) flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 11/4 teaspoons kosher salt
  • 3/4 cup (130g) chopped chocolate or mini chocolate chips
  • 1 cup (50g) mini marshmallows


  1. Preheat oven to 375 degrees F. Line one baking pan with parchment paper or a silicone baking mat.
  2. Add cornflakes to a large bowl and with the bottom of a glass gently crush the frosted flakes until they resemble coarse pebbles and are approximately 1/3 of the original size.
  3. Add melted butter and mix until thoroughly coated.
  4. Pour onto the cookie sheet and spread in an even layer and bake until lightly toasted and fragrant, approximately 12-13 minutes until golden brown, rotating the tray halfway through cooking. Set aside to cool.
  5. Using a stand or hand mixer fitted with the paddle attachment, combine butter and both sugars and cream on medium-high for 2-3 minutes until fluffy and pale in color. Scrape down the sides of the bowl.
  6. Add the egg and vanilla and continue beating on high for 8 minutes, scraping down the sides of the bowl as needed. Once finished, the mixture should be light, fluffy, and approximately doubled in volume. This creaming process allows for the butter to really bond to the sugar, which results in a crunchy outside, but soft inside. Trust me; don’t skimp on the mixing time.  
  7. In a large bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, spoon in the flour mixture and blend until just combined about 1 minute. Do not over mix! 
  8. After scraping down the bowl, add the frosted flake-butter mix and chocolate, mixing together on low until just combined, about 30 seconds. 
  9. Add the mini marshmallows and mix on low until combined and evenly distributed, keeping the marshmallows as whole as possible, about 20 seconds.
  10. Using an ice cream scoop (approximately 1/3 cup size), divide out the dough and roll into large balls placing on the prepared cookie sheet. Gently pat down the tops of each dough ball to slightly flatten out. Wrap tightly with plastic wrap and refrigerate overnight (or up to 1 week). Important: do not bake the dough at room temperature, they will spread too much (they’re already spreaders as it is). The longer they are refrigerated, the better they will be.
  11. Preheat oven to 375 degrees F. Line two baking pans with parchment paper and place the dough balls a minimum of 4 inches apart (these cookies spread a lot!). Bake for 15 minutes, checking for doneness at 12 minutes. Halfway through the cooking, be sure to rotate the cookie sheets and swap the placement in the oven (top to bottom rack and bottom rack to top) to help ensure even cooking. When cookies are ready, they should be browned and crispy on the edges and slightly browned and puffy in the center. If they aren’t, leave in the oven for 1 minute more.
  12. Remove from oven and let cool completely ON the baking sheets. If you try to remove them from the baking sheet too early they will crack and fall apart. 
  13. Once cooled, transfer to an airtight container and enjoy within 5 days. 


TIP: heat the cookies in the microwave for 10 seconds for the ultimate cookie experience. 

More of my favorites:
Classic Yellow Cake with Chocolate Buttercream
Triple Chocolate Peanut Butter Banana Muffins
Mango Sticky Rice
Coconut Tres Leches Cake

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