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 {Milk Bar Copycat}
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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.

Process for Cornflake Marshmallow Cookies {Milk Bar Copycat}

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.

Raw Cornflake Marshmallow Cookies {Milk Bar Copycat}

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!

MilkBar Copycat Cookie

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.

Cornflake Marshmallow Cookies {Milk Bar Copycat}

More Decadent Cookies

4.60 from 10 votes

Cornflake Marshmallow Cookies {Milk Bar Copycat}

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Cornflake Marshmallow Cookies are made with a baked cornflake crunch, chocolate chips, and mini marshmallows for a sweet and salty treat.


Cornflake Crunch

  • 4 cups cornflake cereal, roughly crushed
  • cup powdered milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup (1 stick / 113 g)butter, melted


  • 1 cup (2 sticks or 227 g) butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 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
  • cup (115 g) mini chocolate chips
  • 1 ¼ cups mini marshmallows


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.


  • 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.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These were delicious, but a hot mess. They were very dry and barely held together. I needed to shape them up a little, maybe add an egg white? But sooooo delish.

  2. My 14yold and I just made these and we are both very impressed. It is a great cookie that we’ll make again and again.

  3. Is there a way to make this cookie dough gluten-free? I could try it with rice flour, but I’d prefer to hear from someone who’s already tried it, since this flour is so expensive and I don’t want to waste it on an experiment.

  4. I wanted to love these, but they didn’t really work? They looked exactly like the photos, but the marshmallows melted and ran out of the cookies, and the ones that stayed in, were really caramel-y and got stuck in our teeth…I think I’d use dehydrated marshmallows next time, as they smelled absolutely amazing.

  5. The flavor, the ingredients, the texture, everything was beautiful but I have to say I would hesitate to make these again because they are just too sweet. If I have a cookie I usually like to go in for a second helping but halfway through this cookie I could barely finish it it was just way too sweet quite overwhelming. But it is a really good recipe – they turned out wonderful otherwise.

  6. What happened!? Mine flattened so much they looked like pancakes and my marshmallow melted and ran into caramel! I followed the recipe to the letter, what could have gone wrong?

    1. Hi Jennie – So sorry that happened to you. If the cookies were flat, the butter in the cookie dough may have been too soft.

  7. Hi Amanda! Thank you for your recipe. I made them and the folks I gifted them to said they tasted delicious. They spread quite a bit and I am wondering if I use all bread flour if it will help them not spread as much? I’m gonna try it!

  8. I made these today and they turned out perfect! Is one of my most favorite cookie recipes from milk bar and my family loves them too!!

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