Cornflake Chocolate Chip Marshmallow Cookies {momofuku}

When I was looking for recipes to use up my ginormous box of cornflakes, I found a recipe for Momofuku Milk Bar’s Cornflake Chocolate Chip cookies at The recipe looked enticing but I didn’t have marshmallows at the time. Because I had made Cornflake Chocolate Chip Cookies sans marshmallows the week before, and they were amazing, I figured that adding marshmallows would make the cookie even better.

I didn’t much pay attention to the recipe when I was making these cookies. And by that I didn’t pay attention to the scant amount of flour in the recipe. Cookies are a finicky thing to make. Especially all butter cookies. In my opinion there are things you can do to make a cookie thicker/not spread so much. The first thing I would do would be to make sure I’m not using all butter. All butter cookies always flatten too much for me. In conjunction with not using all butter, I would also add more flour. This is basic cookie-making. I think these things are pretty widely known.

Yet still when I was making the cookies I followed the recipe to a T. Then, prior to baking them, I glanced back at the recipe (but found a different one at the website Butter with a Side of Bread) and the author of the blog, Jessica, said she had tried the recipe five times before getting a good cookie! I was immediately irritated that I hadn’t put much thought into the recipe before trying it. Jessica ended up adding more flour to the recipe and strategically added the marshmallows to the middle of the cookie.

So my first batch was pretty much a failure. There were a handful of cookies that looked decent but altogether the cookies came out extremely flat. I hate flat cookies. There’s nothing worse in a cookie than it being flat. Unless it’s dried out. That’s pretty bad too.

So because I had so much cornflake crunch, I decided to give the recipe a go a second time and made some minor alterations. I still wasn’t totally satisfied. I felt like the cookies were still way too flat but a lot better than the first batch. My suggested altered recipe is below.

cookie ingredients.

  • 8 T. butter, room temperature
  • 8 T. margarine, room temperature
  • 1 ¼ c. granulated sugar
  • ⅔ c. packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1 ¼ tsp. coarse salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 3 c. cornflake crunch
  • 1 c. mini chocolate chips + more for garnish
  • mini marshmallows for rolling

cornflake crunch ingredients.

  • 5 c. cornflakes 
  • ½ c. malted milk powder
  • 3 T. sugar 
  • 1 tsp. coarse salt
  • ½ c. melted butter

cornflake crunch directions.

  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, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.

  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 25 minutes. Remove from oven and let cool completely.

cookie directions.

  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.

  4. Line a baking sheet with parchment paper. Using a spoon, portion dough out into a ball that will fit into your palm, flatten. Press four to five mini marshmallows in the center and close the dough around the marshmallows to seal. Form into a ball and place on prepared baking sheet. Repeat with remaining dough. 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 350 degrees. Line additional baking sheets with parchment paper.

  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. You might get about 6 or 8 cookies per sheet. Transfer to oven and bake until puffed, cracked and spread, about 15 minutes. Let cool completely on baking sheets.

Despite my annoyance at how much these cookies spread and the fact that it took me two tries to get a decent cookie, I really, really like the flavor. I would probably try upping the flour even a bit more next time just to see what happens. Alas, I ran out of cornflake crunch in the two batches I made so I’ll have to give this a go a third time in the future.

Recipe rating: 


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