Christina tosi cornflake chocolate chip marshmallow cookies

These Cornflake Marshmallow Chocolate Chip Cookies are downright dangerous. Loaded with mini chocolate chips, marshmallows, and a sweet & salty cornflake crunch . . . they’re unreal!

(This recipe was originally posted June 1, 2020)

You guys, these Cornflake Marshmallow Chocolate Chip Cookies left me speechless.

They are unlike any cookie to ever come out of my kitchen! I thought these Extraordinary Chocolate Chip Cookies or these Copycat Levain Bakery Chocolate Chip Cookies were some of the most insane cookies I’d ever made, but these Cornflake Chocolate Chip Marshmallow Cookies might just trump them both.

It’s like eating a bowl of cornflakes, a cookie and s’mores all rolled into one fabulous cookie.

This recipe come from Christina Tosi’s Momofuku Milk Bar Cookbook. I’ve heard amazing things about her recipes and bakery so I couldn’t wait to try these. And after making them I can tell you that these cookies are spectacular and unlike any cookie I’ve ever eaten, and we all know I’ve eaten A LOT of cookies in my life.

You’ll need to start by making the cornflake crunch. It’s super easy to make and calls for just a few ingredients.

• Measure the cornflakes, first then put them in a bowl and roughly crush them with your hands.
• Next add in the milk powder, sugar and salt (picture on the left).
• Then add in the melted butter and give them a stir (picture on the right). Spread it onto a cookie sheet and bake.

While the Cornflake Crunch is cooling, you can start making the cookie dough.

• The butter and sugars need to be creamed for 10 minutes, this is an important step.
• After the 10 minutes add the dry ingredients and mix until just combined (it’s ok if it still looks shaggy)
• Then add in the mini marshmallows, mini chocolate chips and the cornflake crunch. Chill the dough for at least 2 to 3 hours.

• Scoop the dough into balls and put them all on a cookie sheet like this.
• Cover them with plastic and chill for at least 2-3 hours.

Don’t you just wish you could reach through your screen and grab one of those dough balls?

After they’ve chilled place them four inches apart on a cookie sheet. The picture above is how I place mine on the cookie sheet. You need to leave plenty of room because these cookies will spread while they’re baking.

After they come out of the oven they will look something like this.  It’s crispy on the edges and chewy on the inside. Plus they’re loaded with marshmallows and chocolate chips and cornflake crunch. . . .Hellllloooo yumminess.

TIPS FOR MAKING THESE COOKIES:

• Make sure you cream your butter, sugar and eggs for the full 10 minutes. This recipe has two sticks of butter with only 1 1/2 cups of flour so it’s important that the butter and sugars are creamed together for 10 minutes. The authors goes into great detail explaining why the creaming process is so important, but in short it basically aerates the butter and sugar and they become one.
• Chilling the dough for at least 2-3 hours is key for these cookies. They will not hold their shape and spread too much if you don’t chill the dough. I know it’s sometimes a pain, but don’t skip this step.
• Make sure you use parchment paper and not silpat liners. The cookies spread too much if they’re baked on silpat liners.
• The instructions have you gently pat the tops of the dough balls flat after scooping, and I don’t do this because I feel like they go flat enough. You can always bang your cookie sheet gently on the counter after they come out of the oven if they’re not flat enough for you.
• The recipe calls to cook these cookies at 375 degrees for 18 minutes. After reading other blogger’s experiences making these cookies, many of them said their cookies burned or were done much sooner than the 18 minutes. I played around with baking temps and times and this is what I found worked in my oven — 350 degrees for 13-15 minutes; 375 degrees for 12-13 minutes; 350 degrees on convection for 10 minutes. I honestly don’t have a preference because they all turned out about the same. Keep in mind everyone’s oven is different so just keep an eye on them.
• Immediately after they come out of the oven, use a plastic knife or back of a plastic spoon to reshape the cookies if they’ve spread funny during the baking process.

A few final thoughts. . .

• If you’re not one who usually keeps Cornflakes on hand, you will be after making these cookies one time.
• There will be some cornflake crunch left over, so do yourself a favor and put some in a bowl and pour some milk over it . . . .you won’t regret it.
• Just a warning . . .  this cookie dough is unreal! I am kind of a cookie dough junkie/snob and this dough checks every box for me. Honestly, it’s a miracle any dough was baked because I could have eaten the entire bowl of dough.

I can’t wait to hear back from you if you give these a try!

Print

Cookie Dough:

• 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 3/4 cups all-purpose flour*
• 1 1/4 teaspoons coarse salt (I use kosher)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cups Cornflake Crunch
• 3/4 cup mini chocolate chips
• 1 1/4 cups mini marshmallows

Cornflake Crunch:

• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tablespoons sugar
• 1 teaspoon coarse salt (I use kosher)
• 9 tablespoons butter, melted

Cookie Dough:

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 the egg and vanilla, beat for 7 to 8 minutes. (It’s important that you mix it the full time!).
2. Add flour, salt, baking powder, and baking soda and mix on low just until dough comes together, no longer than 1 minute (the dough will still look shaggy). Scrape down sides of bowl with a spatula.
3. Add the cornflake crunch, mini chocolate chips and mini marshmallows and mix on low until just incorporated, about 45-60 seconds.
4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop (about 1/3 cup), scoop all the dough out onto prepared baking sheet, (you can put all the dough balls close together on one cookie sheet). Wrap baking sheet tightly with plastic wrap and refrigerate for at 2 to 3 hours or overnight.*
5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats. (*SEE TIPS SECTION FOR BAKING TIMES AND TEMPS)
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 13 to 15 minutes. Let cool completely on baking sheets.

Cornflake Crunch:

1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, set aside.
2. Place cornflakes in a medium bowl. Using your hands, coarsely crush the cornflakes. Add milk powder, sugar, and salt and toss to combine. Add butter and mix until well combined.
3. Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 to 23 minutes. Remove from oven and let cool completely.

Notes

• I know some of you don’t like having to chill cookie dough, but it’s really important that you do it for this recipe.  The cookies will not hold their shape and will spread way too much if the dough hasn’t been chilled. The recipe said 1 hour, but I feel like 2 1/2 to 3 hours was much better.
• The original recipe calls for 1 1/2 cups of flour, but I add an extra 1/4 cup.

• Prep Time: 15 minutes + 2-3 hour chill time
• Cook Time: 15-17 mins
• Category: Cookies

Recipe Source: Recipe from Christina Tosi’s Momofuku Milk Bar Cookbook