Momofuku Milkbar’s Cornflake Marshmallow Crunch Cookie (Copycat Recipe)

I love, love, love sweet and salty so this cookie is my favorite!  It’s from Christina Tosi’s Momofuku Milk Bar Bakery in NYC.  The combination of sweet/salty buttered cornflake crunchies and roasted marshmallow is a match made in heaven.  I have yet to taste the real thing but with this copycat recipe that my sister gave me, I feel like I don’t really need to.  I couldn’t find the original recipe from her cookbook but I just found a similar one here.

  • 5 cups of cornflakes
  • 1/2 cup of milk powder
  • 3 tbsp sugar
  • 1 tsp salt
  • 9 tbsp unsalted butter, melted


  • 2 sticks unsalted butter, room temperature
  • 1 1/4 c granulated sugar
  • 2/3 c light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/2 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 3 c cornflake crunch
  • 1 1/4 c mini marshmallows
  • 2/3 c mini chocolate chips *optional: I prefer them without but if you’re a big chocolate fan then by all means


  1. To make the crunch:  Preheat oven to 275˚F.
  2. Pour the cornflakes in a medium size bowl and crush it with your hands (but not too fine that they’re powdery cause you want to keep some of that texture)
  3. Add the milk powder, sugar, salt, and toss to mix.  Add the butter and toss well to coat.
  4. Spread this over a parchment-lined cookie sheet and bake for 18-20 minutes until toasted.
  5. Allow the crunch to cool completely before adding it to your cookie dough.
  6. To make the dough:  Line a cookie sheet with parchment paper.  Make sure this will fit in your fridge because these cookies need to chill.
  7. Combine butter and sugars in the bowl of the mixer fitted with the paddle attachment and cream together on medium-high for 3 minutes.  Scrape down the sides of the bowl, add the egg and vanilla, and beat on high for 7-8 minutes.
  8. Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than one minute. Do not overmix.
  9. Still on low speed, mix in the cornflake crunch and chocolate chips just until incorporated, no more than 30 seconds or so.
  10. Add the marshmallows and mix again on low just until incorporated, about 30 seconds.
  11. Portion out the dough in 1/4 cup size scoops onto the parchment lined cookie sheet.
  12. Gently flatten the very top of the cookie so that it’s not a ball.
  13. Wrap it all in plastic wrap and refrigerate for at least one hour (I usually do 2-4 hours but it can last up to one week)
  14. To bake the cookies:  Preheat oven to  350˚F
  15. Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined sheet pan. 
  16. Bake cookies for 10 – 18 minutes.  When the cookies are done they should be nice and golden.  I usually take them out when they’re still a little soft because when it cools, they get rock hard lol they’re better soft.
  17. Serve with milk or a la mode and enjoy!  

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