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Cornflake-Chocolate Chip-Marshmallow Cookies

A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.

  • Yield: Makes 15 to 20 cookies
Cornflake-Chocolate Chip-Marshmallow Cookies


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows


  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.

  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

  3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

  4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

  5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cook's Note

Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.

Reviews (20)

  • Flanlaken 12 Dec, 2014

    Ok people the trick is you have to dehydrate the marshmallows or use the mini hot chocolate marshmallows. Promise you will get what you want this way.

  • Tsmith051 21 May, 2014

    I'm a fairly experienced baker and was so looking forward to trying these cookies. The cornflake crunch by itself was personally the best part of the whole mess. These were a spread out and dismal disappointment for the effort required. I agree with others, the 18 minutes was way too long, think overdone florentine cookie with marshmallows and chocolate chips. Watch them closely after 10 minutes. They're overly greasy, 3+ sticks of butter for 15 cookies, seriously overkill. Would not make again.

  • hikitten 17 Feb, 2014

    Just made these cookies but modified the recipe a bit. Used crushed pretzel sticks instead of corn flakes to get a saltier cookie and I don't have an electric mixer do did it all by hand. Turned out perfect. Watched the video helps. The cookie is fluffier and crisp. Almost meringue like. A little too sweet for my taste. Next time I think I'll use less sugar and add more pretzels. And best with a glass of milk!

  • Karen Holland 4 Jul, 2013

    You have to add a little more flour, up to two cups total. I scoop them out on a sheet pan lined with a silpat and pop that into the freezer for about 30 minutes. I then put that pan in the oven. They are so delicious. They do spread, so space them pretty far apart.

  • suwtnnou 4 Jul, 2013

    I haven't tried this recipe yet but just wanted to comment on it. Wouldn't it just be easier to simply use Frosted Flakes instead of going to the trouble of making the seemingly similar "Cornflake Crunch"? Also, I wondered if this might be good if made with Golden Grahams cereal instead, since the description said it was supposed to be like a Smores.

  • Flanlaken 12 Dec, 2014

    The cornflake crunch is amazing I promise. You will eat half of it by itself.

  • Mariahmine 23 Jun, 2013

    This recipe is exceptional. I consider myself an avid baker and can say these are the best cookies I have ever tasted/baked. I didn't bother with the cornflake crunch recipe (ain't nobody got time for that) and used 3 C. crushed cornflakes instead. I chilled for approx. 2 hrs and baked for 10 minutes. The 18 minutes per the recipe is extreme and would burn the cookies. They are crunchy, chewing, and buttery. They're beautiful to look at and are likely the answer to world peace.

  • AlphaMomma 25 Mar, 2013

    I WISH I could say these cookies turned out as pictured. I am a baker. I diligently followed the recipe step-by-step. They chilled 2 hours before baking. I baked them in 2 batches. The first ones burned black to the baking sheet. So I greased the pan on the second attempt and they burned worse. Both batches were out of the oven and burned after 12 minutes. Lots of ingredients wasted. whole kitchen's a disaster, and no treats to show for it. Don't waste your time.

  • debkane 15 Sep, 2012

    I followed this recipe to the letter, and also watched the video.
    These are absolutely addicting. They have a buttery toffee crunchy, yummy...well I guess you can tell I love them.

  • debkane 15 Sep, 2012

    I followed this recipe to the letter, and also watched the video.
    These are absolutely addicting. They have a buttery toffee crunchy, yummy...well I guess you can tell I love them.

  • Amy Laughhunn 25 Aug, 2012

    As I am prone to do, I didn't read this recipe thoroughly before beginning. Soooo, I just added 3 cups of crushed cornflakes (no crunch recipe on hand). Gotta say I didn't miss the other ingredients AT ALL. These cookies are killer good! Makes sense; you want crunchy? Add cornflakes. You want gooey? Add marshmallows and chocolate chips. I baked mine on convection at 350 for 12 minutes on Silpat. No problems. Just make sure the dough is COLD going in.

  • Katsum 3 Jul, 2012

    I made these about a year ago and they turned out really flat like large pancakes, and very crispy. The cookies tasted very good. I will try again using the advice of added wheat flour and no marshmallows. They were a little more work since you have to make the cornflake munch first to use in the cookie dough. They definitely didn't resemble the picture either.

  • Karen Holland 7 Jun, 2012

    I would cut back the salt to 1/2 tsp and added 1/2 cup of flour. My cookies would not have held together otherwise. Also, you must get them really cold before putting them in the oven. And a lined sheet pan is an absolute must. But they are sooooo good.

  • mumx2 31 Dec, 2011

    This cookie takes it to a whole 'nother level! I didn't have time, so I made bar cookies. Much easier! FYI, in Christina's book (Momofuku Milk Bar), she writes that she uses King Arthur Bread Flour (bread flour helps bind the dough better). This might help wth the spreading of the cookies. Make at least once! Great book for a dessert lover.

  • gikeda 30 Dec, 2011

    I created smaller cookies; thus reduced the time to 13 minutes; however, the marshmallows created uneven looking cookies. The recipe may work as stated with larger cookies; however, most people would hesitate to eat such a large cookie (in front of others). In the future, I would eliminate the marshmallows for a better looking cookie. I have to admit that the raw cookie dough is possible the best thing in the world, but once baked, it didn't taste as good. 3 out of 5 stars

  • Mellooo 28 Dec, 2011

    this is a very tasty choco chip recipe. next time around, i would reduce the sugar by at LEAST 1/4 for granulated and brown. it's too sweet w/ the marshmallows and the chips. i recomend baking only tll the edges are light brown. i cooked the first batch till edges were a med-dark brown and it was too hard. once out of the oven, the cornflakes had a slightly hard texture(they were sticking in my teeth and i was really panicking they were a mistake). once thoroughly cooled, they have great crunch

  • SnoringPugs 20 Dec, 2011

    These cookies are delicious. They're sweet and salty (salty from the cornflake crunch). Unfortunately, this recipe is time consuming, and the cookies required a lot of real estate ... used both ovens, 3 racks each in 2 batches. I baked them at 360 for 14-15 mins. At 375 for 18 mins, the edges were burnt and the cookies spread too much. Also, the cookies came out much better when using parchment paper instead of silicone mats. It's a fun and diff. recipe but won't be making it often.

  • MWetzel 14 Nov, 2011

    What kind of chocolate chip? Semi. Milk. Dark. Or whatever my heart desires?

  • Japd 4 Nov, 2011

    Made these yesterday, they are a little bit more work and regular choc chip cookies but so worth it. They are very addictive. I do recommend following the directions except for cooking time. I have a fairly new oven and after 15 min mine were burnt. They only took 9 minutes, the edges looked crisp and the middle under done but they continue too cook on the pan while they cool and come out perfect. Don't even think of trying to move them until they have cooled because they will just fall apart.

  • upnorthcook 29 Oct, 2011

    Wow I made these cookies today and they are fantastic. Love the taste of them. Very rich but really good. Be sure to follow the directions that are given they do need to set up in the fridge for at least an hour.