COPYCAT MILKBAR CORNFLAKE MARSHMALLOW COOKIES

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.

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 too far.
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.
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. 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 is just 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.

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.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 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 😉

Cornflake Crunch

  • 5 cups corn flake cereal
  • 1/2 cup milk powder
  • 3 tbsp. sugar
  • 1 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.
 
5 from 4 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.
Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies

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.

Yields How Many Dozen Cookies: 3
Ingredients
  • 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 1/2 tsp. salt
  • 3 c. cornflake crunch see below
  • 1 c. mini chocolate chips
  • 1 c. mini marshmallows*
Cornflake Crunch
  • 5 cups corn flake cereal
  • 1/2 cup milk powder
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 9 tbsp. butter melted
Instructions
  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.
How to Make Cornflake Crunch
  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.)
Recipe Notes

*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 😉

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ Mixing up the cornflake crunch.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ After adding the cornflake crunch and chocolate chips to the cookie dough.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ See! Burned, flat cow pies. Rounds 1-3 were no bueno.  Batch numero quatro was much better.

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.

^^ Lined up on a cookie sheet to chill/some to freeze. These are the ones “stuffed” with marshmallows instead of incorporated into the dough.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ Headed to the freezer for later (i.e.: the next day).

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread
^^ The perfect finished product!

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.

One tidbit you should know about our family is that my kids (all except for my oldest, really) absolutely, 100%, without-a-doubt would offer to go without allowance and cookies and any other fun thing you can image IF we would let them get a dog. Yep. I’m the mean mom who isn’t caving under pressure to get a 4 legged furry friend. What this means is that if ANYONE walking a dog comes within 100 yards of my kids WILL get ambushed while my kids anxiously await the answer to their cute little, “CAN WE PET YOUR DOG?” request. Yes, I’ve trained them to ask, and they do a fantastic job of it. And most people are happy to comply, which I’m thankful for because I’m COMMITTED. Ha!

11 COMMENTS

  1. These look amazing!! I’ll give them a try. Side note: On the dog? Stick to your guns!!! Lol I caved after many years of resisting and my whole life now is cleaning up hair, poop, pee, and chewed up toys….we can’t go anywhere without getting a sitter for her….and she needed open spine surgery for a blown out disc. Having said that…she’s amazing. Would I give her back? No. If I had it to do over, would I get a dog again? No. ☺

    • Oh my word- this is part of my fear Elizabeth! I’ll stick to my guns, I promise! 😉 I can’t believe your dog required so much… that’s insane! open spine surgery?! I’m so sorry!

  2. I love the Milkbar cookbooks, I’ve never been to the bakery in NYC either, but love making the recipes at home and these cookies are some of my favorite! Loving this easier version too!

  3. These should come with a warning label – because I know I would eat the whole batch!! Loved all your tips for making these amazing!!!

  4. I’ve made these before and agree that the original recipes needs a lot of tweaking… But they are definitely one of the cookies my friends request the most! So, so delicious!! Your tips are great.

    I also have to say I totally appreciate you teaching your kids to ask before petting dogs!! I have the CUTEST little labradoodle who looks like pure sweetness… but she has extreme anxiety and if a stranger approaches with their hand out, she will growl, bark, and possibly nip. I get so upset when people just come over or let their kids run over to her without checking first. I need to get her one of those coats that says “please don’t approach me me!”

    • Thanks Sue! And yes- that’s one aspect of parenting that I’m considering a SUCCESS, lol. My kids are very good about asking first. 😉

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