Copycat Momofuku Milk Bar Cornflake, Chocolate Chip, Marshmallow Cookie Recipe

Mike has a cookie addiction. Not a full-out blue furry monster one, but it’s something we live with. There are never cookies in this house because they get eaten instantly. Usually I combat this by keeping cookie dough in the fridge that I bake off every so often. That way, fresh cookies are only ever 15-20 minutes away.

When I heard about Momofuku Milk Bar’s cornflake chocolate chip marshmallow cookie I knew I had to figure out a way to make them. I’ve never tasted the original cookie before, but these ones disappeared almost instantly, so I know they’re good.

The cookies are chewy with crispy caramelized cornflakes bits and have a delicious sweet and salty fleur de sel caramel flavour. They’re completely addictive, whether you have the furry blue monster syndrome or not.

The cookie dough ages well, so if you can wait, keep it in the fridge for a day or two before you bake them off.

Copycat Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookie Recipe

Yields 24 big cookies

Caramelized Cornflakes


1 1/2 cups cornflakes
6 tablespoons milk powder
2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter


1. Preheat the oven to 275˚F.
2. Lightly crush the cornflakes in a bowl.
3. Mix together the milk powder, sugar and salt.
4. Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
5. Spread out cornflake mixture on a lined baking sheat and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
6. Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.


2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan
1 cup unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes

1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.
3. Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

67 Comments add yours

  1. Sounds like cookies that my kids would love to inhale.

    Cookies are meant to be inhaled!

    steph on March 4th, 2010 at 6:28 pm
  2. haha i have an out of control sweet tooth so i try not having too many sweets around the house either but i like your idea of keeping cookie dough in the fridge! these look utterly divine…i especially like the marshmallow in the middle and how nicely it bakes up!

    Thanks! The cookie dough in the fridge really works for me; I love fresh baked cookies. The photos with the marshmallows in the middle were just a couple of weird anomalies; the cookies taste WAY better when you mix the marshmallows in!

    steph on March 4th, 2010 at 6:30 pm
  3. These look a bit different from the original, but delicious!!! My fave milkbar cookie, for sure.

    You’re lucky you live in NYC and can just hop on by to Milk Bar anytime! The cookies don’t look the same in these photos ’cause I popped a marshmallow on top. Really, they taste better when the marshmallows are mixed in and I think mixing them in makes them closer to the original cookie.

    steph on March 4th, 2010 at 6:31 pm
  4. You are mad woman! You just made the best cookies ever and I can say this without even trying them! They look AMAZING!

    Thanks Trissa! I should send some your way…I wonder how long that would take?!

    steph on March 6th, 2010 at 2:24 pm
  5. I never, ever bake. But this might be the recipe that converts me.

    Go for it! I bet your cookies come out awesome!

    steph on March 11th, 2010 at 7:15 pm
  6. Do you recommend using milk or semi-sweet chips?

    I like semi-sweet!

    steph on March 11th, 2010 at 7:15 pm
  7. Thanks.
    Ok, I sure hope you get this before I proceed:
    I made the cornflake mixture but I seemed to have a TON of cooked milk powder and sugar left over.
    I sifted out the actual corn flakes but . . should all that extra stuff go in the cookie dough as well???

    Most of milk powder and sugar should have caramelized on the cornflakes. Did you sift the cornflakes out before baking them? If so, just go ahead and leave out the extra milk powder and sugar. If you baked the extra with the cornflakes, go ahead and put it in the batter, it’ll just be caramelized milk powder. Hope that helps!

    If you’re on Twitter, add me and I can answer your questions quickly!

    steph on March 13th, 2010 at 4:17 pm
    steph on March 13th, 2010 at 4:04 pm
  8. Not on twitter :(
    I sifted out the cornflakes after. So, I do have a cup and a half of carmelized corn flakes. I just have another cup (about) of milk powder and sugar!!!
    Don’t know what happened.
    So I SHOULD add all that extra stuff???

    Oops, sorry, I went out for dinner. I hope the cookies came out ok! Either way the cookies should have came out, it would have just been a question of extra sweetness. Let me know how they went!

    steph on March 14th, 2010 at 1:44 am

    Oh my goodness, Meghan just pointed out that the recipe says 12 tbs sugar!! It should be 2! That’s why you had so much sugar/milk powder left over. I’m so sorry!

    steph on March 14th, 2010 at 1:00 pm
  9. the salt’s a bit much. i think it needs only half of what is required. i love salty foods but … this is a bit toooo salty.

    I guess I do like my cookies on the salty side. It’s probably due to my love of fleur de sel, which is what I used in this recipe, so it’s good to know that other people should cut down on the salt! Thanks for the tip!

    steph on March 14th, 2010 at 1:48 am
  10. Love your blog! I look forward to your posts every day…
    Re: Tracy’s comment above about having too much milk powder/sugar mixture – Is it possible that the sugar measurement for the cornflakes should be 2 tablespoons, rather than 12? The quantities just seem to be doubled from the caramelized cornflake recipe in the book, except for the sugar.

    Whoops! That is totally what is wrong with the recipe! Thanks for catching that Meghan!!! I’m fixing it right now!

    steph on March 14th, 2010 at 12:58 pm
  11. Oh no!!
    I haven’t baked them yet … Do you think they’ll be awful??

    No, they won’t be awful, just really sweet if you added the extra stuff. If you didn’t, they should turn out fine! Let me know!!!

    steph on March 14th, 2010 at 1:39 pm
  12. Well, sadly, I baked up a test batch and my husband declared them “way too sweet, almost sickeningly so”.
    Kind of bummed. But . . .I will not be deterred. I will try again this week.

    Oh no!!! I’m so sorry! Tell your husband it’s my fault because I told you to add the wrong amount of sugar. Six times more sugar!!! If he doesn’t like sweet stuff, feel free to cut down on the sugar in the cookie recipe too, just remember to cut back on the salt as well. In the cookie batter, you could use 1/2 cup of each sugar and just 1/2 teaspoon of salt.

    steph on March 14th, 2010 at 6:01 pm
  13. My god, that is one good cookie!? The texture is amazing…my daughter is in love. Milk Powder is something that seems unnecessary though, a box of milk powder is like $8.00 and is a huge amount of product. Just seemed like a waste + I’d never use it again…so i just lessened the melted butter by 2 tablespoons and added 2 tablespoons of 2% milk. Seemed to work fine.

    It’s funny because they sell tiny packs of milk powder in Canada for less than a dollar, but I think this is a great substitute! Thanks!

    steph on March 15th, 2010 at 11:59 am
  14. I’m baaa-aack. I tried it again, 2 tbsp. instead of 12!!
    My husband said they were really good, but I feel liked they baked up strangely. The marshmallow kind of oozed out of most of them and left a burnt crust around each cookie that I tried to break off (its really sharp!!!). They also got darker than I thought, very fast. I wonder if, next time, I should try 350 instead of 375?

    I’m glad your husband liked them! I think turning down the oven is probably a good idea, and keep an eye on them. If you don’t like the crunchy melted marshmallow bits, just poke them in on top instead of mixing them in. You’ll have less marshmallows in the cookies that way, but it should eliminate the sharp edges.

    steph on March 22nd, 2010 at 11:12 am
  15. Thanks for the advice! I brought a bunch to work and they DISAPPEARED — sharp edges and all!!! I got lots of compliments from my co-workers, so, I think they turned out pretty good in the end. I have celiac so I don’t get to taste them but they look and smell pretty excellent!

    So glad that they worked out for you and too bad you didn’t even get to try them! Have you ever had chocolate sparkle cookies? They don’t have flour in them.

    steph on March 22nd, 2010 at 11:48 pm
  16. I’m going to try these out very soon. One thing I don’t really understand is the extremely low amounts of baking powder/soda in these Momofuku recipes. In these small amounts you might as well skip them completely imho. Usually in these kinds of chocolate chip cookie recipes you would use about 1 tsp each of powder and soda.

    I’m not to sure why they have such low amounts of leavening. You’ll have to ask Christina Tosi about that! These cookies didn’t come out flat, so I was thankful for that.

    steph on May 18th, 2010 at 11:19 am

    Mine did turn out pretty flat, although I didn’t chill the dough before scooping like I usually do. This recipe is higher in butter content than most recipes, which may explain the flatter cookies. One thing I would suggest doing is getting the smallest possible marshmallows and then pull them apart using your hands into really small pieces, similar to the chocolate chips. This will help a lot with guarding the marshmallows from burning and make the final cookies look closer to the original.
    I also would add 1 teaspoon of vanilla extract after the egg to get the great toffee aroma.
    Overall great recipe! I’m not sure if they really use caramelized corn flakes in the original, I will probably try just using plain corn flakes next time because I have a feeling you won’t really taste much of the caramel coating anyway.

    I think chilling is a super important step when making cookies with lots of butter. Mine didn’t flatten out as much because of the chilling and, I suspect, because they were fairly small. Not caramelizing the cornflakes is a good time saver!

    steph on May 21st, 2010 at 11:03 am
    Pettz on May 18th, 2010 at 1:47 pm
  17. if you look at the original cookies at the milk bar they’re very very thin and not cakey or “full.” they’re chewy in a sweet sugary way and i don’t think there’s a need to chill the batter to get close to the real deal.

    great bloG!

  18. OK..I have to make these. I’ve had the Blueberries and Cream cookie, but never these. Thanks so much for posting the recipe, they look amazing!

  19. I love your mise en place photos [almost] as much as the final result! These look amazing. I tried the compost cookies and did the same thing – the recipe seemed to yield a HUGE amount, so I pre-rolled them into balls and then froze them, and then baked them 4 or 6 at a time (they still only lasted a week). I have a feeling these will be my next…

  20. Hi Steph!

    (Sophie’s friend from your old hood). So late last night, I was craving cookies and decided to google for chocolate chip and marshmallow cookies. And one of the first returned searches was this page. Small world. I didn’t have enough butter for caramelizing the cornflakes, so I had to settle for 2 tablespoons of butter and 2 tablespoons of milk. The texture of the cookies turned out really good, but like Ashley said, there is too much salt. I love salty and sweet foods and even though I put in 1 teaspoon and a bit, it was still a bit too salty. But still totally edible and yummy. Thanks for the great recipe Steph! I can’t wait to try it again :)

    p.s. my little kitty loved the leftover dough, he’s was licking the bowl!

  21. these cookies look amazing!
    i was wondering if you baked them with or without the fan in the oven?

    I didn’t use the convection setting, so no fan.

    steph on August 20th, 2010 at 3:06 pm
  22. Do you think you could use this recipes steps for caramelizing cornflakes to caramelize potato chips? Or would the chips perhaps disintegrate?

    It might work if you used kettle chips, but probably not the Lay’s variety…

    Good thought–if I try it, I’ll report back.

    Skippy on September 1st, 2010 at 11:31 am
    steph on September 1st, 2010 at 11:16 am
  23. “recipe’s” eek, typo…

  24. is the corn syrup necessary or do i need something to replace it? will they be fine without it?

    I haven’t tried them without the corn syrup. The syrup just makes the cookies more chewy so without I think they’d just be a bit more crisp.

    steph on September 22nd, 2010 at 12:43 am
  25. I keep the dough in the freezer and take them out to bake freshly baked cookies for my kids and they absolutely love them! I plan on baking lots of these for this holiday season!

  26. oh gwad these looked delicious!
    Can i replace the corn syrup with something like er honey?

    orangebrainer on February 10, 2011 at 7:59 am
  27. I tried this recipe with my girlfriends and these cookies came out great. even my dad who’s picky with food ate most of them! We did not get corn syrup and replaced it with more sugar and water. Still came out great. This recipe is now in my file!

  28. looooove these, made a batch last night and gobbling down like the cookie monster.

    Any idea how many calories is in one cookie?

  29. Do you use kosher salt or regular table salt? The salt in the pics looks like a larger grain.

  30. Hey there, these cookies are amazing! the best i’ve ever made. (: thank you so much for sharing this amazing recipe!

  31. Hello! not sure if you are still checking your blog, but i refer to it almost daily !! i’m actually baking these cookies right now and am serving the black cod for dinner. hope your card biz is doing well!!

  32. No vanilla?

  33. Hi Thank you for sharing this wonderful recipe!
    I was wondering if you used sweet or unsweet corn flake in this recipe

    Thank you!

  34. any chance you could skip the carmelised cornflakes step and just use honey-nut corn flakes?!

  35. Hi, not sure if you’re checking this post but I, too, have a question. Why did you add corn syrup when the original recipe didn’t call for it? Just wondered if this was something I could substitute with something else. Thanks for this!

  36. the pics alone make me want to cook these….cant wait!!!!!!!!!!!!!!!!!

  37. I cut back on the salt and it was still pretty strong. I think the salt flavoring comes form the initial cornflake step.

    Nowing sayng that I thought they were really good and so different then any cookie i had made before. i will make them again, there were a neat sweet treat, worth your time. You won’t be dissapontd!

  38. If you chill the marshmallows and a knife, you can chop them pretty finely.

  39. Any alternatives / substitutes for corn syrup?

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