Cornflake Marshmallow Chocolate Chip Cookies are over-the-top phenomenal Milk Bar cookies that combine sweet and salty ingredients into one amazing cookie recipe.
I couldn’t tell you the last time I bought cornflakes but there was something about these cornflake marshmallow chocolate chip cookies that completely hooked me. It probably had a bit to do with the fact that this is another Milk Bar recipe, which I tend to love so dearly.
But while the name itself is quite a mouthful, but I guess it’s sort of fitting considering I couldn’t keep these cookies out of my mouth. Ha!
One might think that you just mix some cereal into a cookie batter and call it a day but these cookies, as trashy as they do sound, are a bit more “high end” than that.
With the cornflakes, you’ll first make what likens to a big crumbly bunch of slightly salty cornflake crack that you’ll mix into marshmallow chocolate chip dough. And let me tell you, keep that stuff at a distance while you make the dough because it’s impossible to resist snacking on!
The cookies bake up with crunchy edges, soft centers, and gooey marshmallows running amok throughout.
And they are big cookies – not as monstrous as my s’mores stuffed chocolate chip cookies however – but I felt like they baked better from the freezer than they did from the fridge, as the recipe instructs, in that the marshmallows weren’t so apt to run all over the cookie sheet.
So don’t be afraid to flash-freeze the portioned dough and bake them off later – you’ll thank me when you find the extras weeks later during a must-have-something-sweet freezer raid.
More Milk Bar Recipes for You to Fall in Love With
The genius behind Milk Bar’s recipes, Christina Tosi, has her finger on the pulse of odd-ish sounding recipes that always turn out to be amazing. I’ve made these Compost Cookies with ground coffee and potato chips to rave reviews.
The outrageous Fudgy Brownie Pie was another Milk Bar creation. And my favorite birthday cake ever, the Milk Bar Birthday Layer Cake, is probably the most classic Milk Bar recipe you can make at home outside of the famed Crack Pie.
For the cornflake crunch:
- 5 cups cornflakes
- ½ cup milk powder (regular, malted, or diastolic)
- 3 tbsp granulated sugar
- 1 tsp Kosher salt
- 9 tbsp unsalted butter, melted
For the cookies:
- 16 tbsp unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- ⅔ cup light brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp Kosher salt
- 3 cups (about ¾ of the full recipe) Cornflake Crunch
- ⅔ cup mini chocolate chips
- 1 ¼ cups mini marshmallows
- To make the cornflake crunch: Preheat oven to 275° F and line a large baking sheet with parchment paper.
- Add the cornflakes to a very large bowl and crush them up with your hands until they are about the size of small peas. Stir in the milk powder and salt and then the melted butter, stirring everything together until well-combined. You should have small clusters. Spread the cornflake clusters out on the baking sheet in one even layer. Bake for 20-25 minutes, stirring once, until they are toasty and golden brown. The clusters will crisp as they cool. Cool the cornflake crunch to room temperature on a wire rack before adding to the batter.
- To make the cookies: Cream the butter and sugars at medium-high speed in the bowl of a stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla and continue beating for 7-8 minutes. Reduce the speed to low and add the flour, baking powder, baking soda, and salt, stirring just until the dry ingredients are incorporated. With the mixture on low, stir in the cornflake crunch, chocolate chips, and marshmallows.
- Line two baking sheets with parchment paper. With a large cookie/ice cream scoop, portion out 1/3 cup rounds of dough onto the sheets. Lightly flatten the rounds into discs with your fingers (see photo above). If you have extra cornflake crunch, feel free to sprinkle on a little extra over the discs. Wrap the baking sheets with plastic wrap and refrigerate for at least 1 hour before baking. You can also flash-free the dough at this point - freeze completely on the baking sheet and store the frozen dough in plastic zip-top bags for up to 1 month in the freezer.
- When you're ready to bake, preheat the oven to 375° F. Space the dough 4 inches apart on the baking sheets and bake for 12-16 minutes, until the cookies are light brown and turn puffy in the centers - they will spread as they bake. Transfer the sheets to a wire rack to cool for 10-15 minutes before transferring the cookies to the racks to cool completely. Cookies will keep for 2-3 days at room temperature in an airtight container.