New This Month

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


  • 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 Notes

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

Reviews Add a comment

  • MS10873820
    23 FEB, 2017
    These are SUPER delicious! Trying to keep things a little less sweet (and I could not find Cornflake Crunch in the store), I used plan corn flakes and it was just right.
  • MS10873820
    29 AUG, 2016
    Family loves them!!!! My # 1 suggestion: do not overbake. The marshmallows are perfectly caramelized at 18 minutes and the cookies just get overbaked if you try for longer.
  • katy.schenold
    26 MAR, 2016
    Lastly, Use a good pan. I alternated between a standard baking sheet from the grocery store and a higher quality, thicker pure aluminum sheet and the latter turned out much better, less spreading. I could not escape the marshmallows becoming hardened sugar around the edges but other than that these turned out great!
  • katy.schenold
    26 MAR, 2016
    I have made the compost cookies in the past and they were a disaster so when I made these I made a couple changes that I think really helped. Use a high quality butter. Standard inexpensive butter has more water in it so it will spread more. I used President for these. Use Bread flour instead of All Purpose. It helps keep the structure of the cookie. Reduce the time of baking and maybe even the temperature. I baked mine at a little over 350 (oven runs cooler) and about 11-12 minutes each.
  • 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.
  • 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.