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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.

Course Dessert, Snack
Cuisine American
Keyword Cornflake Marshmallow Cookies
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 20 cookies
Calories 257 kcal
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 or 113g)butter, melted


  • 1 cup (2 sticks or 227g) butter, softened
  • cups (250g) granulated sugar
  • cup (133g) brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla
  • cups (187.5g) all-purpose flour, plus 2 tablespoons
  • 1 cup (127g) bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoons kosher salt
  • cup mini chocolate chips
  • cups mini marshmallows


Cornflake Crunch

  1. Preheat oven to 275°F and line a baking sheet with parchment paper.

  2. In a medium bowl add crushed cornflakes, powdered milk, sugar, and salt. Toss to combine.

  3. Pour in the melted butter and toss again. (Small cornflake clusters will form).

  4. Pour the mixture onto the baking sheet and bake for 20 minutes (or until the cereal is slightly toasted).
  5. Cool completely. Then, break up any large clusters into bits.


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.

  2. In the bowl of a stand mixer, add butter, granulated sugar, and brown sugar. Mix on medium until creamy (about 2 minutes).

  3. Add egg and vanilla and continue mixing for 8 minutes. (Yes, 8 minutes, to aerate the dough.)

  4. Add all-purpose flour, bread flour, baking soda, baking powder, and salt and mix on low until just incorporated.

  5. 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.)

  6. 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.

  7. Bake for 12-15 minutes, or until golden brown.

  8. Let the cookies cool slightly before transferring to a wire rack to cool completely.