milk bar cornflake chocolate chip marshmallow cookies

milk bar cornflake chocolate chip marshmallow cookies are just – WOW

cornflake chocolate chip marshmallow cookies

Help me, people – these Milk Bar cornflake chocolate chip marshmallow cookies are about to do me in……

I had so many plans for the blog this year – new features, recipes, tutorials.

But ever since I opened this book, all I want to do is channel my inner Christina Tosi and bake recipe after recipe. After recipe. I dream about Ritz crackers, covered in melted butter, sugar and salt. I stare longingly at pictures of Chocolate Malt Cake.

And then I bake.

These marshmallow chocolate chip cookies. These chocolate chip cookies to end all chocolate chip cookies.

cornflake chocolate chip marshmallow cookies

what makes these cookies so special? CORNFLAKE CRUNCH

This recipe contains a very special extra step, involving the making of “cornflake crunch”. Let’s just say: a) it’s 100000% worth that extra step, and b) you’ve been warned. Because this is what will happen when you make it:

As soon as it’s cool enough to touch it comes out of the oven you will try a little – you know, just to “make sure” it’s okay. You’ll then try to calculate exactly how much you can keep pinching off before you have less than you need for the recipe. Fortunately at this point, you will hopefully come to your senses and put the cooled batch into a ziploc bag – on a high, high shelf –  till you’re ready to bake.

what other ingredients do you need to make this recipe?

Like most Milk Bar recipes, the ingredients list is long-ish, with mostly basic items and 1 or 2 “specialty” ones:

butter
sugar
light brown sugar
egg
vanilla
flour
baking powder
baking soda
kosher salt
mini chocolate chips
mini marshmallows
cornflakes
milk powder

cornflake chocolate chip marshmallow cookie dough scooped on a baking sheet

how do you make these cookies?

And, like most Milk Bar recipes, you will find this one surprisingly easy to make. I always recommend following Ms. Tosi’s directions exactly as written, because her recipes truly are foolproof if you adhere to her instructions. And they are never hard – promise! This is particularly important when it comes to the chill time – I have found that erring on the side of chilling the dough for closer to the maximum time recommended will yield the best results.

cornflake chocolate chip marshmallow cookies

What I CAN’T guarantee is your ability to resist that cornflake crunch. O.M.G.

Let me know if you make ’em!

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

Milk Bar Cornflake Chocolate Chip Marshmallow Cookies

sherisilver
These amazing cookies from Milk Bar are possibly the best chocolate chip cookies you'll ever eat!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 15
Calories 436 kcal

Ingredients
  

For the Cornflake Crunch:

  • 5 cups cornflakes
  • 1/2 cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons melted butter

For the Cookies:

Instructions
 

Make the Cornflake Crunch:

  • Pre-heat the oven to 275 degrees.
  • Pour the cornflakes into a medium bowl and, using your hands, crush until they are about one-fourth their original size. Add the dry ingredients and toss to coat. Add the butter and toss to coat.
  • Spread the mixture on a parchment-lined baking sheet (there will be small clusters, which is fine). Bake for about 20 minutes, or till the mixture looks toasted and smells buttery. Cool completely before using (can be stored in an airtight container for 1 week at room temperature or 1 month in the freezer).

Make the Cookies:

  • Prepare a baking sheet with parchment paper; put aside.
  • Beat butter and sugars in your stand mixer on medium high for 2-3 minutes. Scrape down the sides, add the egg and vanilla, and beat for 7-8 minutes.
  • Add the flour, baking powder, baking soda and salt to the mixer - beat on low speed for 1 minute. Scrape down the sides.
  • Add the cornflake crunch and chocolate chips and beat on low speed for no more than 45 seconds. Add the marshmallows and beat just till incorporated.
  • Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), scoop the dough out in portions onto your prepared pan (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate overnight, or up to 1 week.
  • Pre-heat your oven to 375 degrees. On parchment-lined baking sheets arrange the cookies at least 4" apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till browned on the edges and just brown toward the centers.
  • Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.

Notes

This recipe is from the Milk Bar Cookbook.

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 57gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 66mgSodium: 537mgPotassium: 109mgFiber: 1gSugar: 39gVitamin A: 823IUVitamin C: 2mgCalcium: 74mgIron: 4mg
Keywords chocolate chip, christina tosi, cookies, cornflakes, marshmallows, milk bar
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cornflake chocolate chip marshmallow cookiesPlease note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.

 

12 Comments

  1. Jennifer Cullen on April 14, 2012 at 5:47 pm

    Why do you torture me like this? 😉 These look fabulous. They wouldn’t last very long in my house either!



    • sheri silver on April 14, 2012 at 9:12 pm

      Listen – I can’t be the only tortured one around here………….



  2. Elizabeth on April 15, 2012 at 9:33 am

    The only the better than a Milkbar cookie, is a Milkbar cookie right out of the oven. These look divine. I actually live ACROSS THE STREET from the Williamsburg store. That neon “Milk” sign, and the cookies, milkshakes, and pie within, haunt me daily.



    • sheri silver on April 15, 2012 at 10:43 am

      Thanks so much – if I lived across the street I’d…………well, I can’t even imagine!!!!



  3. Meri on April 15, 2012 at 11:04 am

    The Walking Dead ref is great ha! These cookies look insane. I look fwd to eating them at our next meeting (hint hint).



    • sheri silver on April 16, 2012 at 1:12 pm

      Your wish is my command! 🙂



  4. Sarah BB @ East9thStreet on April 16, 2012 at 6:37 pm

    This is going on my things to eat list once I get done with my program! YUM!!



    • sheri silver on April 16, 2012 at 10:00 pm

      Well worth it – good luck! 🙂



  5. Drew on April 16, 2012 at 7:53 pm

    Yours look beautiful, Sheri!

    The first time I made these, I followed the recipe to the T, but they came out crispier and flatter than I like. (Did you have that experience at all?) They were good, but not nearly as good as the raw cookie dough. Usually I’d much rather eat a baked cookie than the cookie dough, but not with the first batch I made. The cookie dough is the best I’ve ever eaten. For the second batch, I made some adjustments that produced cookies worthy of the dough. I increased the flour from 240g to 270g and the baking powder from 1/2 teaspoon to 3/4 teaspoon. I also refrigerated the dough for 3 1/2 hours, and baked the cookies for 14 minutes instead of 18. The cookies from the second batch were chewy and so good they could have made Shane smile again.

    I stored some of the cookies in the cupboard for immediate feasting on and the remainder in the freezer. And contrary to all that is right and good, Melanie and I both found the freezer cookies (after a 5-minute thaw) to be even better than the cupboard variety.



    • sheri silver on April 16, 2012 at 9:59 pm

      Who are you? Cook’s Illustrated? 🙂 I agree that the longer chill time is key. I just made the compost cookies and chilled them for 3 hours (versus 1 for these) – much better! And I LOVE a freezer cookie – all that is right and good be damned! Thanks for writing!



      • Drew on April 17, 2012 at 1:47 pm

        LOL! I wish I was as organized as Cook’s Illustrated. No, I’ve gotten inspired recently by cookbooks like Christina Tosi’s to experiment and record the successes for the next time.

        I’ll have to make those compost cookies next. They were so good when Melanie and I got to try them at the East Village location that I think they inspired Melanie to buy the cookbook for me.



        • sheri silver on April 17, 2012 at 4:36 pm

          You have the nicest wife! I wish I were more inclined to experiment – even though I’ve been baking for 25+ years, I’m still never sure when a recipe “goes wrong”, how to set about fixing it…



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Hi! I'm Sheri!

Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!