July 17, 2013

Cornflake Marshmallow Cookies

Cornflake Marshmallow Cookies // shutterbean

I wanted to write you this whole story about how my brother flew across country with a huge box full of cookies from Momofuku's Milkbar for my birthday but I just got sucked in on Facebook and I don't have the energy to go into detail. I don't know how I get sucked into Facebook, but I do. I have a few people who are into Crossfit & Paleo (OMG!), a bunch of people just got new baby dogs, a friend had a baby and some other people are performing in bands and it's all...


Cornflake Marshmallow Cookies // shutterbean

I now interrupt your allocated 5 minutes (ahem, 50) of Facebook time to tell you about these cookies. These cookies are everything. I had them many many years ago when I was in New York and I've never had anything like them since. I always make a point to pick one up on my trips out to NY. These cookies are crunchy (cuz of the cornflakes!), buttery, chewy and almost toffee-like. The marshmallows makes them ooey & gooey and the peanut butter chips (my addition!) make them kind of savory and leads to mouth watering goodness. Also, they are GIANT.

**please note that in real life, my hands are giant**

Cornflake Marshmallow Cookies // shutterbean

I made the mistake of leaving 8 of them on the counter while Casey was working from home. A few hours later I got a text saying, "These cookies are dangerous!"  And when I came home there was a measly half a cookie left!  He felt bad, but he had no idea that I stashed 4 uncooked cookie dough balls in the freezer. One must always be prepared!

And we're off!

Cornflake Marshmallow Cookies // shutterbean

Let's talk about cornflakes for a second. They add a DELICIOUS CRUNCH. The bite is unreal.

If you aren't a fan of peanut butter, double up the chocolate.

Cornflake Marshmallow Cookies // shutterbean

First you cream the butter & sugar together. Egg & vanilla time. POWER.

Cornflake Marshmallow Cookies // shutterbean

Sometimes I wonder if you're reading this.

Cornflake Marshmallow Cookies // shutterbean

Does it bother you that I put so many dang photos in my posts? It's not like it's an easy task to take pictures along the way..

Cornflake Marshmallow Cookies // shutterbean

But I do it so that you'll know what's involved. And when I look back and make something again, I know what I need to do and I can figure out if I have enough time to do it.

Cornflake Marshmallow Cookies // shutterbean

My goal is to get you into the kitchen. I want you to feel inspired.

Cornflake Marshmallow Cookies // shutterbean

And these pictures are like me subtly holding your hand. We can do this. I can show you what the dough looks like.

Cornflake Marshmallow Cookies // shutterbean

And if you are a visual learner like me...  (this is the part where you let the dough chill for awhile)

Cornflake Marshmallow Cookies // shutterbean

Here's something to look at besides words. But you're reading this now. So, that's weird.

Cornflake Marshmallow Cookies // shutterbean

And at this part you're probably drooling.

Cornflake Marshmallow Cookies // shutterbean

You are one step closer to making these cookies and I hope you do because of me. That is all.

Oh yeah and if you're a huge fan of Milkbar/Christina Tosi, you should try these Chocolate Coffee Marshmallow Krispies.

Seriously, she needs to quit making my sweet tooth so dang satisfied.


Cornflake Marshmallow Cookies

makes 12-15 cookies
recipe adapted from Momofuku Milk Bar

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1  1/2 cups all-purpose flour
  • 1  1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups cornflakes
  • 1/3 cup mini chocolate chips (I cut up a Hershey's bar!)
  • 1/3 cup peanut butter chips
  • 1  1/4 cups mini marshmallows

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 4 to 5 minutes.

Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

With the mixer on low, add cornflake crunch and both chocolate & peanut butter chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 12-15 minutes. Let cool completely on baking sheets.


The cookies have a high butter to flour ratio, which is why a chill in the fridge is necessary. I suggest chilling for at least 3 hours. If you want, you can freeze the cookies and bake them off. They work out perfectly- you might need to adjust baking time by a few minutes. Also in my research of the cookie, I read that the original 18 minutes the cookie was to bake for produced a burnt cookie so in my oven 12-15 was the right zone. Keep an eye on your cookies before they get too dark. You want them crisp around the edges. They harden as they cool.


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  • Lisa | With Style and Grace

    yessss! totally making a gluten-free version of these.

  • Brooke

    I can't wait to try this recipe. My favorite season is coming "Fall". My oven is crying for a break. I love baking, roasting and slow cooking in the crockpot. Thanks for the recipe.

  • Michelle

    These looked so good..I immediately made them and was bummed because the cornflakes in the cookies weren't crunchy, stale is the word I'd use.. Any troubleshooting tips?

  • Jo

    Just wanted to say I made these and brought them to a small party last night, and everyone freaked out and they were swiftly gone! Love the borderline toffee texture these giant cookies get. I used butterscotch chips in place of peanut butter chips, and it worked out amazingly. Thanks Tracy!

  • Gen

    I just made these. So delicious! They taste even better after you let them cool overnight. 15 mins for baking time was perfect.

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    [...] I need to make these cornflake marshmallow cookies and then I need to taste the real ones at Momofuku’s Milkbar next time I’m in [...]

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  • Jessica

    Holy buckets, these were amazing! And a total hit with everyone I shared them with. I subbed in butterscotch chips for peanut butter chips (since I had them on hand) & they were great. Thanks for a great recipe!

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  • Jamie

    These look incredible!

    And for the record, I love that you have tons of photos in your posts - otherwise you would just be "bean" - and I always read the bits in between.

    Keep on doing what you're doing! x

  • Aimee Mulligan

    My new fave cookie! They are great! Scooped them out a little smaller so we could have more cookies and they were perfect. Thanks for an awesome recipe!

  • Joshua Crew

    Me and my girlfriend decided to make these cookies; we really wanted to make a lovely, sweet treat. Seeing this post was a sure-fire victory, and a quick road to success. Wrong.

    They were disgustingly terrible -a blight to my cooking history- not to our own accord, either. We dished out half of the contents of our kitchen to make these disasters and were hugely disappointed with the results: a salty, mess.

    After cooking the first batch of wonderful 'cookies' we were terrified; we looked up another recipe as some kind of sane guidance to this chaos. We were not shocked at all, to find out that this 'recipe' differed entirely from many other recipes of the same kind.

    Many thanks for the entertainment, rather than -what you'd call- a recipe, Josh.

    • Tracy

      A salty mess? What happened?

      • Joshua Crew

        After re-visiting this website to view your response and re-reading the recipe I have to make an utterly sincere apology; I've just finished doing 5 years of GCSE maths and a further extended course, my brain clicked, well 'over-clicked' when I saw your fractions and immediately assumed you were using top heavy fractions, such as: 11/2, which would be 5 and a half measures; instead of the intended 1-1/2.

        I am hugely sorry for my rude comment and assumptions. I hope you forgive me, but may I please suggest that you space, or ensure clarity with, your fractions to prevent others from making the same mistake.

        I can highly recommend anyone makes these cookies, and I'm sure they're absolutely lovely. Thank you for the lovely recipe, and sorry for the misunderstanding, Josh.

  • Michelle

    Made these last week for work and am about to make them again today. Amazing, thank you! Also, while true that oven times/temps may vary individual results - my 2nd batch was best at 350/14min, I found your recipe to pretty much concur with others around (and on the actual milkbar site) except for the welcome addition of peanut butter chips....so not sure about the gripes and blights of mr. j crew, but I'm calling this "recipe" a keeper!

  • Sonya

    I made these cookies and they were difficult to get off the baking sheet. I found that if I baked them a minute or two longer, it was easier, but unfortunately the centers were hard instead of chewy. Any suggestions?

    • Tracy

      Did you use parchment? There's so much butter in the recipe, that it wasn't a problem for me!

      • Sonya

        Yes, I used parchment! I couldn't figure out why, I even tried baking a batch with Pam baking spray and still no luck.

        Awesome cookies though, but I feel so sad when I lose so much of it on the sheets!

        • Tracy

          Bizarre! How about reducing the temperature to 350F and making the baking time longer?

          • Sonya

            I'm about to make these cookies again, so I'm so glad I checked your website before I did! I will try out your suggestion!

            And thank you so much for taking the time to respond - this is why you have such a huge fan base!

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  • Emily

    I made these cookies but didn't want to wait for them to chill in the fridge so I just reduced the butter by 2 tablespoons and they turned out great with minimal spreading!

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  • Mary

    Made these today and they are so good! I didn't have corn flakes so I used Special K instead. I also used a hand mixer because I don't have a bigger one. I needed the full 18 minutes (because my fridge is so cold, I think)... and they were delish! Thanks for the recipe!

  • Nina

    Does 11/2 cups all-purpose flour mean 5 and 1/2 cups of flour? I'm just making sure before I make the recipe because that seems like an unusual amount of flour.

  • Nellie

    These are in the oven right now! For the record, I used a hand mixer (I'm engaged, so a Kitchen-Aid will definitely be on the registry), and it is really only kind of tough for the beginning parts (creaming for 4 minutes then egg/vanilla another 4) and then once you add the cornflakes. I would just turn off the mixer, jam the beaters into a deeper part, then start it up, begging the mixer to not catch on fire.

    I ended up doing the marshmallows by hand. Refrigerated overnight.

    Anyway, this is getting really wordy so I'll just report back on how they turned out soooon.

  • ChefHere

    OMG!!! Im about to make these now :) THANK YOU!!

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  • Aimee Mulligan

    Oh I love these too! Yum thanks for re-posting these awesome holiday treats!

  • Lo

    I'm making these tomorrow for some gifts! One question: I'm going to have to chill the dough for several hours, possibly overnight...will the cornflakes be total mush by then from sitting in the dough so long? I want to keep the textural integrity of these! Thank you, I'm a huge fan!

  • Lo

    Holy craaaap. I just made them and they are unbelievable. I used 1/4 c of PB in place of the PB chips and reduced the butter by 1/2 cup. The flakes stayed crunchy! Thank you for this recipe!

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    [...] Making these cookies tonight while we watch ELF and wrap presents. [...]

  • Lizy Tish

    Made these this weekend and they tasted AWESOME!!! However, they looked terrible. Spread out into weird non-round shapes and some got burned edges. I think I followed the instructions completely. Any idea what might have gone wrong? I will definitely be making these again!

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  • Lisa

    This is my new favourite cookie. I used heaping tablespoons and made about 32 regular sized cookies. Cooked at 350 for 14 minutes, think I could even reduce the time by more.

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