Cornflake Chocolate Chip Marshmallow Cookies (Copycat Milk Bar Recipe)

Cornflake Chocolate Chip Marshmallow Cookies are to die for! A Milk Bar recipe inspires this cookie. They are truly some of the best cookies you will ever make.  

Oh hello! I’ve been making Cornflake Chocolate Chip Marshmallow cookies for years. This recipes was adapted from a Milk Bar recipe they had published on their website. It took a few tries and some changes to get them to work right for me.  I have been asked to bring them to parties over and over. They are SWEET, they are SALTY, they are SOFT, they have a little CRUNCH, and the GOOEY marshmallow… altogether it is divine!  You must try them. If you like the sweet and salty taste of cornflakes and marshmallow together, you should also try these amazing Cornflake Wreaths or our Gooey Chex Mix! Check out our desserts page for all of our sweet treats.

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Cornflake Chocolate Chip Marshmallow Cookie (Copycat Milk Bar Recipe)

Ingredients

• butter
• sugar
• brown sugar
• egg
• vanilla extract
• flour
• baking powder
• baking soda
• salt
• mini marshmallows
• mini chocolate chips

Cornflake Crunch Ingredients

• cornflakes cereal
• sugar
• salt
• butter

Milk Bar Recipe for Cornflake Crunch

Make the cornflake crunch first.

Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

1. Pour the cornflakes into a medium bowl.
2. Crush the cornflakes to one-quarter of their original size.
3. Add sugar and salt, toss to combine.
4. Add butter and toss again until the cornflakes are in small clusters.

Spread the cornflake mixture in an even layer on a parchment-covered baking sheet. Bake until the clusters are toasted, about 20 minutes. Remove and let cool completely.

Milk Bar Copycat Cookie Recipe Instructions 

1. Combine the butter and sugars in a stand mixer with a paddle attachment.
2. Cream together on medium-high for 2 to 3 minutes.
3. Scrape the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
4. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together – no longer than a minute.
5. and 6. On low speed, paddle in the cornflake crunch and chocolate chips until they’re incorporated.

Baking Instructions: 

1. Divide dough into 1/4 c. balls, stuff with 2 or 3 mini marshmallows, and place balls on a parchment-lined cookie sheet. Refrigerate for at least an hour, or place in the freezer for 30-45 minutes. (Dough must be chilled!)
2. Heat the oven to 365°f
3. Re-arrange the dough balls a minimum of 4 inches apart on a parchment- or Silpat-lined cookie sheet and bake for 11-16 minutes (check the cookies at 11 minutes, mine took 12!) The cookies will puff, crackle, and spread.
4. Cool the cookies completely on cookie sheets before transferring them to a plate. Store in an airtight container, if you have any left to store.

They are not hard to make, but they do take some time. It’s worth it!

Pro Tips for Cornflake Chocolate Chip Cookies:

• Freeze the balls of dough and keep them in a gallon-sized freezer bag. When you are ready to bake them, put them in the oven still frozen. This will give you a thick, soft cookie.
• Results will be better if your butter and eggs are at room temperature when you mix them in.

If you make these cookies, please leave us a comment and a positive review. We appreciate them!