The first time I made these cornflake marshmallow cookies to give away (in another life when I ran a salad/cookie business from my duplex and all of my neighbors were suspicious of my activity) a friend called me two minutes after picking up her order. Getting phone calls usually makes me feel like I’m in trouble, so I hesitated before picking up.


“I just had to call you because THIS IS THE BEST COOKIE I’VE EATEN IN MY ENTIRE LIFE!”

If you’re a salty person like I am, you will love these cookies. They are buttery, salty, gooey, crispy around the edges and soft in the middle. And while I’m not condoning eating cookie dough, this dough is my very favorite.

Of course, Momofuku Milk Bar created the first cornflake marshmallow cookies (I love you Christina Tosi!) and the recipe is in their cookbook. I never had great success with Momofuku’s recipe. A handful of attempts resulted in cookies that spread like crazy and came out thin, crispy, and greasy with burnt edges. I think the original recipe – at least as written for the home baker – has too much butter, not enough flour, and calls for an obscenely long baking time.

And so, I overhauled Momofuku’s recipe using my favorite Salted Chocolate Chunk Cookie recipe as a jumping off point. The marshmallow bits are an important part of the formula; they give the cookies lots of marshmallow flavor without causing them to spread too much or get overly gooey. They can be hard to find, but I promise they are worth tracking down! I find them at Target (in my store, they are on an end cap near the ice cream) but you can also buy marshmallow bits in a big bag on Amazon.

Nothing makes me happier than seeing friends try my recipes, and these cornflake marshmallow cookies are a favorite! Let me know if you try them too!

Print Recipe
5 from 1 vote

Cornflake Marshmallow Cookies

Salty, gooey and crispy cornflake marshmallow cookies inspired by Momofuku's Milk Bar!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 18 cookies


Cornflake Crunch

  • 3 ½ cups cornflakes
  • cup dry milk powder
  • 2 tbs sugar
  • ½ tsp salt
  • 6 tbs butter, melted

Cornflake Marshmallow Cookies

  • 3 ⅓ cups flour 482g
  • 1 tbs cornstarch
  • 1 ½ tsp baking powder
  • 1 ¼ tsp baking soda
  • 1 ¼ tsp kosher salt
  • 1 ¼ cups salted Kerrygold butter, room temperature* 284g or 2 1/2 sticks
  • 1 ¼ cup brown sugar 283g
  • 1 cup + 2 tbs sugar 227g
  • 2 large eggs
  • 2 tsp vanilla
  • 2 ½ cups cornflake crunch
  • 1 cup mini chocolate chips
  • 1 cup marshmallow bits
  • ¾ cup mini marshmallows


Cornflake Crunch

  • Preheat the oven to 275'. Combine cornflakes, milk powder, sugar and salt in a medium bowl and lightly crunch them up with your hands.
  • Add melted butter and continue mixing until all of the cereal is coated.
  • Spread evenly onto a parchment-lined baking sheet and bake for 10 minutes. Stir well, then bake another 5-10 minutes, until golden.
  • Let cool completely before mixing the dough.

Cornflake Marshmallow Cookies

  • Whisk together flour, cornstarch, baking powder, baking soda and salt in a medium bowl.
  • In the bowl of a stand mixer, cream butter, brown sugar and sugar together with a paddle attachment until light and fluffy, about 2-3 minutes at a moderate speed.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  • Turn mixer to lowest setting and add dry ingredients, mixing until just barely combined. Add cornflake crunch, chocolate chips, marshmallow bits and mini marshmallows and gently mix to incorporate.
  • Scoop dough into cookie dough balls (I use my hands) that weigh about 100g each. Do not flatten or roll the dough into smooth balls – the more nooks and crannies, the better! Place in the fridge to chill for at least one hour, but up to 48 hours, before baking.**
  • Preheat the oven to 350' (325' convection). Bake cookies, 6 at a time, on a parchment or silpat-lined baking sheet for 12-15 min, until golden around the edges.***
  • Let cookies sit on baking sheet for 10 minutes to set. You can use a spatula to gently nudge edges of cookies into a circular shape while cookies are still warm. Transfer to a wire rack to finish cooling.


*Kerrygold salted butter can be subbed with another European-style, cultured butter with a high butterfat percentage. I just happen to be a big fan of Kerrygold. It can be bought in packs of 4 at Costco. 
**If dough will be in the fridge for longer than an hour, place in a sealed container or cover with plastic wrap. I like to place scooped cookie dough balls on a baking sheet into the freezer to harden, then transfer to a freezer ziplock bag or airtight container and store frozen to have cookies on hand. Dough will keep in the fridge for 2-3 days or in the freezer for up to 3 months. 
***Dough should be baked from refrigerated temperature. If cookie dough is frozen, pull out of the freezer and let sit on the counter for 15 minutes while oven preheats to warm up slightly. You can also transfer frozen cookie dough to fridge 12-24 hours before baking.

Comments +

  1. Desiree says:

    5 stars
    These cookies ARE legit the best cookies I’ve ever eaten!! I can’t wait to try to make them myself band see if I can get them anywhere near the perfection of yours!!! Thank you for sharing this recipe!

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