Milk Bar Cornflake Chocolate Chip Marshmallow Cookies - One Happy Bite (2024)

Ingredients

Scale

• 1cupunsalted butter (room temperature)
• 1 ¼cupwhite granulated sugar
• ⅔cupbrown sugar
• 1large egg (room temperature)
• 1tspvanilla extract
• 1tspcinnamon
• 2cupsall purpose flour
• ½tspbaking powder
• ¼tspbaking soda
• 1tspsalt
• 1cupmini chocolate chips
• 1cupmini marshmallows
• 3cupscornflake crunch**

**Cornflake Crunch

• 5cupscornflake cereal (any brand)
• 9tbspunsalted butter (melted)
• 3tbspgranulated white sugar
• 1tspsalt
• ½cupmilk powder or instant dry milk

**Cornflake Crunch

1. Preheat the oven to 275°F.

2. Pour 5 cups of cornflake cereal into a big bowl and crush them with a spoon or use the flat end of a cup.

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3. Add sugar, milk powder, and salt to the crushed cornflake cereal. Toss them together.

4. Add the melted butter and mix until well combined. The butter will act as glue and clump the cornflake together, forming small clusters.

5. Spread the clusters onto a baking sheet pan lined with parchment paper. Bake for 20 minutes. They will look toasty, smell buttery, and feel crunchy. (Don’t worry, you’ll have extra to munch on later!)
   

6. Cool completely before storing or using.

Cornflake Marshmallow Chocolate Chip Cookies

1. In a large bowl, combine butter, white sugar and brown sugar. Using an electric mixer with paddle attachment, cream on medium-high for about 2-3 minutes.

2. Add the egg and vanilla extract. Beat for another 7-8 minutes.

3. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and mix until evenly distributed. Add the flour mixture into the bowl with wet ingredients and beat on low speed, just until the dough comes together (less than 1 minute, don’t overmix them).

4. Add cornflake crunch and mini chocolate chips into the dough. Use a spatula and mix until they are well incorporated.

5. Chill the dough for 30 minutes in the refrigerator. The dough will be less sticky and easier to work with.

6. Take the chilled dough and divide it into ¼ cup size balls (yield about 16-18 cookies). Stuff each ball with 3 mini marshmallow on top (like the picture above). Cover the dough with more cornflake crunch if you want. Place the ¼ cup size dough onto a baking sheet lined with parchment paper.
   

7. Wrap the baking sheet tightly with plastic wrap and put it in the freezer for 30-45 minutes. (They MUST BE CHILLED before going into the oven! Do not bake cookies at room temperature.)

8. In the meantime, preheat the oven to 375°F.

9. Arrange the chilled dough onto the baking sheet so they’re 4 inches apart (I was able to bake 6 cookies at a time).

10. Bake for 11-14 minutes, or until the edges are crispy and the marshmallows on top are nicely browned.

11. Let cool completely on the baking sheet. Enjoy!

Cookies can be stored in an airtight container at room temperature for up to 5 days.

If you are not baking it right away, you can freeze the dough for up to 1 month.

The original recipe incorporated mini marshmallows into the cookie dough and bake for 18 minutes. I found that the cookies spread less and have a more uniform shape if I add the marshmallows on top instead. Also, 18 minutes was way too long for me. 11-14 minutes should be long enough for the cookies to get crispy and browned.