Cornflake Marshmallow Cookies are made with a baked cornflake crunch, chocolate chips, and mini marshmallows for a sweet and salty treat. Try my No-Bake Chex Cookies for another cereal-inspired cookie.
Cornflake Marshmallow Cookies
This recipe was inspired by Milk Bar’s cookie with caramelized cornflakes, chocolate chips, and marshmallows. Even if you don’t have the sweetest tooth, you will want to take a bite of one of these cookies. They are the perfect combination of sweet with a slightly salty crunch from the baked cornflake clusters.
Cornflake Marshmallow Cookies Ingredients
There are two parts to this recipe–the cornflake clusters and the cookies.
Cornflakes: You can use cornflake cereal and crush it up, or you could use cornflake crumbs if you have those on hand.
Powdered Milk: Powdered milk, milk powder, or dry milk are all the same products. You can usually find it at your local grocery store in the baking aisle. You could also substitute coconut milk powder or even powder coffee creamer in a pinch.
Kosher Salt: Kosher salt has larger crystals than table salt. Do not substitute table salt for kosher salt in this recipe.
Flour: In the cookies, you will use both all-purpose flour AND bread flour. When only all-purpose flour was used, the cookies spread out significantly and were not the texture expected. Bread flour has a higher protein than other flours (above 12%). This helps give the cookies a chewy texture and added flavor. If you don’t have bread flour, you could use all-purpose flour as a substitute. However, the cookies will be flatter and not have the same texture. With the added bread flour, the cookies puffed up just the right amount.
Cornflake Crunch
The cornflake clusters can definitely be made ahead of time. Simply store the baked clusters in an airtight container at room temperature for up to a week. Then, add them to the cookie dough when you are ready to make the cookies!
Can I Use a Different Cereal?
Yes, of course! I think this would be great with Rice Krispies, Golden Grahams, Cheerios, you name it!
To Chill or Not to Chill the Cookie Dough
We did test this cornflake marshmallow cookie recipe a few times. In one test, we chilled the cookie dough before baking the cookies. Then, we tested the recipe without chilling the dough. Our preference was to bake the cookies without chilling the dough.
When the dough had been chilled and then baked, the texture of the cookie was a little crunchier (but still delicious). The batch of cookies baked without chilling the dough resulted in a softer texture that we liked. So, it is up to you if you decided to chill the dough for an hour or just get the cookies baked right away.
More Decadent Cookies
Cornflake Marshmallow Cookies {Milk Bar Copycat}
Ingredients
Cornflake Crunch
- 4 cups cornflake cereal, roughly crushed
- â…“ cup powdered milk
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g)butter, melted
Cookies
- 1 cup (2 sticks or 227 g) butter, softened
- 1 ¼ cups (250 g) granulated sugar
- â…” cup (133 g) brown sugar, packed
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour, plus 2 tablespoons
- 1 cup (127 g) bread flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- â…” cup (115 g) mini chocolate chips
- 1 ¼ cups mini marshmallows
Instructions
Cornflake Crunch
- Preheat oven to 275°F and line a baking sheet with parchment paper.
- In a medium bowl add crushed cornflakes, powdered milk, sugar, and salt. Toss to combine.
- Pour in the melted butter and toss again. (Small cornflake clusters will form).
- Pour the mixture onto the baking sheet and bake for 20 minutes (or until the cereal is slightly toasted).
- Cool completely. Then, break up any large clusters into bits.
Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, add butter, granulated sugar, and brown sugar. Mix on medium until creamy (about 2 minutes).
- Add egg and vanilla and continue mixing for 8 minutes. (Yes, 8 minutes, to aerate the dough.)
- Add all-purpose flour, bread flour, baking soda, baking powder, and salt and mix on low until just incorporated.
- Gently fold in the cooled cornflake crunch, chocolate chips, and mini marshmallows. (The dough will be dry, but it should hold its shape on the cookie sheet.)
- Using a large cookie scoop (about ¼ cup), place the cookie dough on the lined baking sheet, slightly flattening each and leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until golden brown.
- Let the cookies cool slightly before transferring to a wire rack to cool completely.
Video
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Love these- thank you for such great recipes
Hi how much i s Cup in cl? I live in Sweden and we do only use cl. Can you help me place?
Bra maria
I tasted these at a holiday cookie swap and had to get the recipe from a neighbor! She must’ve not used the bread flour and all purpose flour combination or chilled the dough balls because hers were super thin and spread out…but very addicting! I chose to reduce the granulated sugar by 1/2 cup, and brown sugar by 1/4 cup, also only 3/4 teaspoon of salt. I also only used 1/2 the corn flake crumble because the dough was so dry and crumbly, saved 1/2 for another batch. I chilled the formed dough balls around 3 mini marshmallows (slightly less than 1 cup total ) each for 10 minutes before baking 14 minutes average. They turned out really great! Thicker but still crunchy and and very sweet. Even with my reductions I still got 30 huge cookies. I want to add that I like the marshmallow to melt and turn caramely, that adds to the sweetness and complexity of flavor.
Excellent recipe and great suggestion on the flour! I also make an odd, no bake, cornflake cookie with only 3 or 4 with optional ingredients! Super easy but more like a candy than a cookie because no flour.