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4.50 from 8 votes

Cornflake Marshmallow Cookies {Milk Bar Copycat}

Cornflake Marshmallow Cookies are made with a baked cornflake crunch, chocolate chips, and mini marshmallows for a sweet and salty treat.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cornflake Marshmallow Cookies
Servings: 20 cookies
Calories: 257kcal
Author: Amanda Rettke--iambaker.net


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
  • cups (250 g) granulated sugar
  • cup (133 g) brown sugar, packed
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • cups (187.5 g) all-purpose flour, plus 2 tablespoons
  • 1 cup (127 g) bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoons kosher salt
  • cup mini chocolate chips
  • 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.


Calories: 257kcal