Get the Recipe: Milk Bar Cornflake Cookies
Sweet and salty, these chewy copycat Milk Bar cornflake cookies are packed with cereal crunch, chocolate chips, and marshmallows—just like the original!
Ingredients
Cornflake Crunch
- 4 cups (140 g) cornflakes
- ⅓ cup (30 g) milk powder
- 2 Tablespoons (30 g) granulated sugar
- ½ teaspoon salt
- 7 tablespoons (110 g) unsalted butter, melted
Cookies
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 Tablespoons (1 ½ sticks or 170 g) unsalted butter, room temperature
- 1 ¼ cup (250 g) packed light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) chocolate chopped or chocolate chips
- 1 cup (43 g) mini marshmallows
Instructions
Cornflake Crunch
- Preheat oven to 275℉. Line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, use your hands to crush cornflakes until pea-size pieces form.
- Add the milk powder, sugar, and salt. Stir to combine. Add the melted butter. Stir until the coated and small clusters start to form.
- Transfer cornflake mixture to the prepared pan. Spread out into an even layer. Bake for 20 minutes. Remove from the oven and cool completely.
Cookies
- In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, beat butter, sugar and brown sugar until light and fluffy, about 3 minutes. Mix in eggs one at a time, then then vanilla.
- Add dry ingredients to wet ingredients. Beat just until combined. Stir in the chocolate chips, marshmallows and the cornflake crunch.
- Use a medium cookie scoop to scoop dough and place on a parchment-lined baking sheet. (You can put them pretty close to each other since they will be transferred to a bag and put in the freezer). Loosely cover the baking sheet with plastic wrap and place in the refrigerator for 30 minutes or until the dough balls are firm.
- Transfer dough balls to the freezer (either keep them on the baking sheet or put in a freezer bag). Freeze for 1 hour. This step is crucial for texture and making sure the marshmallows don’t dissolve when baked.
- Preheat oven to 350℉. Arrange dough balls on the baking sheet so they are 2 inches apart. Pro tip: Try to arrange the dough balls so there are no marshmallow bits on the sides otherwise they will lose their shape. Bake for 12 to 14 minutes or until the edges are golden brown. Cool for at least 5 minutes on the pan (they might fall apart if transferred while still warm), then transfer to a wire rack to cool completely.
Notes
Cornflakes: Use plain, not flavored or coated cornflakes.
Store in an airtight container at room temperature for up to 3 days.
Freeze dough balls for up to 3 months. Let them sit at room temperature while oven preheats, then bake.
References: Christina Tosi, Kitchen335
Serving: 1cookie, Calories: 191kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 164mg, Potassium: 92mg, Fiber: 1g, Sugar: 16g, Vitamin A: 280IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg