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.


  • Averie @ Averie Cooks

    I made this recipe from the Tosi book about a year ago! It was one of the first recipes of hers from her cookbook that I tried and was shocked when she said to portion out the dough with a 1/3 cup measure…so yeah, I know they’re big! You did a great job on them! Not always easy b/c she calls for so much butter in relation to the flour that I always have issues with her cookies spreading super thin. Mmmm, they look so good!

  • Melissa

    Just when I was wondering what to do with that box of corn flakes sitting on my counter for way too long…thank you!

  • Erica { EricaDHouse.com }

    Woah baby. These look amazing!

  • Missy

    Long time follower, first time commenter. I’m reading the in-betweens! lol. Some of your funniest narrative is in them 😉

    Also on a related topic, these look fantastic and easier than I’d have imagined. Thanks!

  • Lauren of Simplified Feast

    I read the in-betweens! Please subtly hold my hand, Shutterbean!

  • Katrina @ Warm Vanilla Sugar

    I had these cookies a few weeks ago at Momofuku Milk Bar and LOVED them! Such a great cookie.

  • jackie

    The recipe and the writing are, as usual, top-notch. I was actually laughing as I read through!

  • Mary

    I love all the pictures and the commentary– it makes tackling whatever recipe way less scary. And I can’t wait to make these cookies!!!

  • Teddi

    Haha, I loved your little in between writings between the pictures. It really is something to think about. Are the people actually reading? I can attest that your words are FAR too interesting to leave up and I always read the posts because it makes me feel as if I am on the phone, talking to a good friend.

    And the pictures, don’t get me started on the pictures. I LOVE the step by step! That way I can actually SEE what is going on in the makings of a recipe. I can tweak and shape and somehow make out what I want using your wonderful recipes as bases. Cooking is A LOT more than just looking at a recipe, because sometimes you have to SEE what a batter looks like, VIEW how it is being made, and DROOL at the wonderful photography skills. Come on, girl! Give yourself some credit! You do wonderful things 🙂

  • Jessica

    HA! Oh, of course we are reading!It’s the combination of what you write AND lots of photographs to show us what you are(and what we will be) doing that makes your recipes feel so approachable. That’s when the reader is put at ease and why we love your blog! Jessica (P.S. Obviously need to make these delicious-looking cookies as big as a hand!)

  • Jessica L.

    I’m definitely reading!! And keep up the step-by-step photos. I love when you do that; it makes me feel like I’m right in the kitchen with you. You rock, lady!!

  • Jenna @ thehoneymoonkitchen

    I love all the in-betweens too and the fact that the pictures are step by step. Thanks for holding my hand! Looking forward to drooling over these tomorrow when I make them…if I can wait til tomorrow!

  • carolyn!!

    i read everything every time! and i love all the photos, because i totally need to know what things look like as i follow the recipe.

  • Candice

    I also love the step-by-step. I’m not really good at visualizing anything in my head, so when I read a recipe, having pictures helps me understand what I really will have to do if I try the recipe.

  • Chelsea

    I can’t wait to try these! I live in NYC and have never had these (I know, criminal), so maybe I’ll just make my own. (PS, I read it all, too!)

  • Linda

    Yes, I am inspired and I am going in the kitchen to make these cookies. I will have to freeze the dough and bake off a few at a time!

  • Tieghan

    Holy stickin moly! These are awesome! I love all the textures you have going on! YUM!

  • Jenny

    Looks amazing!! They remind me of a rice krispy treat… These are much more amazing 😉

  • Christina N

    Omg yum! These are totally going on my to-make list. Love all the pictures/captions and totally appreciate you taking the time to do them.

  • Chelsey

    Yes, I like all the step-by-step pictures! And those cookies look unbelievable.

  • jenny

    oh wow. it has been way too hot to bake anything this week in boston (highs in the 90s all week long) but as soon as it cools off, these are at the top of my list. I love all your photos AND (as a words person) all your words. 🙂

  • kayla

    I love your step-by-step photos! They make it so easy to replicate your recipes… especially when I’m half making a recipe and half getting sucked in FB :/

  • Amy /// The Anxious Hippie

    I need these immediately. Holy cow. Well done! Also, I like all your pictures and in-betweens.

  • Caro

    christina* tosi 🙂

  • Colleen Moran

    Tracey, I’m a long time reader and have been meaning to tell you that I love your blog. You always have something fresh and meaningful, and you even post on weekends! I always glean something from your site and check it daily because its one of THE BEST on the web. Thank you for your effort, it can’t be easy but it is totally worth it.

    In general I can’t stand all the step by step recipe photos found everywhere on the web (although I do like mis en place photos. They looks so serene). I don’t think there is any great mystery in putting 99% of recipes together that has to be documented in its minutia. And, it seems like misery to the baker/photographer to have to interrupt the process to take a pic every step of the way. If there is an unusual or tricky step then a photo would be helpful but otherwise I vote for all bloggers to enjoy their lives to the fullest and put the camera down when cooking.

  • GreenDavis

    So true: I get a sense for how involved a recipe is by how many photos you’ve taken of the process. Keep it up.


    Another Visual Learner

    PS: Made your fruit buckle on Monday night and derailed my husband’s diet. We loved it.

  • Mary @ The Kitchen Paper

    Haha, “please note that in real life, my hands are giant” – hilarious. These sound wonderful!

  • Jamie G

    I love step-by-step photos. I wish I had the time/energy/concentration to do them for my blog. Usually I have three little helpers in the kitchen and a dog waiting to catch anything on its way to the floor…too many distractions!

    I’ve seen various cookie recipes using corn flakes. I can’t wait to give this one a try.

  • tianna @ the spark

    these look crazy delicious. perfectly crisp on the edges + gooey in the middle. And thanks for not skimping on the size, – the bigger the better… And facebook lures everyone in, we’re curious (nosey) creatures. 🙂

  • Jen @ Fresh from the...

    Oh man, I saw these recently somewhere else and have been wanting to try them. Cookies that large are always daunting to me for some reason, though. Get over it!

  • Valerie

    I was reading!! The whole way through! And cracking up.

    Also, these cookies look amazing. Thanks for the awesome recipe (as always)!

  • Mrs. ManyHats

    Ummm…get in my belly, please! At first I was thinking, “ok…marshmallow & cornflakes,” but your description & the peanut butter sold me on them. Making these soon!

  • Stefanie @ Sarcastic Cooking

    Oh wow! I am drooling! I want like ten of these right now. I need to buy some cornflakes.

  • Ashley

    Gah, I need these RIGHT NOW!

  • Reynaul

    I love all of the pictures and I read everything! Keep it up, I need hand holding! 🙂 These cookies look amazing and I will be making these this weekend.

  • Annie

    I totally read the in-betweens! You always add funny little comments and it helps me make sure I’m making it correctly! Thank you 🙂

  • Cher

    Love this version! Cornflakes – yes, please.
    Tosi’s compost cookies are always on my girl’s request list when sending off packages to college. (I think they just love those potato chips and pretzels sticking out of the cookie)
    I am going to have to give this version a try.

  • Denise Ruggeri

    Dear Tracy… I love the step by step photos. You are a great photographer! I will make these this week definitely. Your blog cheers me up. I am always glad when it is a “Shutterbean” day! And I was wishing I had a slice of your Mom’s Sour Cream Coffee Cake right now.
    Denise…. Your Mom’s Kindergarten friend

  • Emily

    I love the “process” photos for the exact reason you mentioned- helps me visualize what would be required to make these. Keep including them!

  • rachael

    tracy, borderline ding dong question for you. consider yourself warned. these cookies are awesome, i’m so excited to make them at home. my problem is that i don’t have a stand-up mixer. do i just but the bullet and buy a cheap-o hand mixer? can i make these cookies without one totally?

    your expertise is always appreciated.

    ps: i know you are a very busy lady, but i speak for many of us when i say, i would love to see a shutterbean cookbook!

    • Tracy

      You could use a handmixer, but it’s gonna take a lot of elbow grease towards the end to get all the ingredients mixed together. Totally do it!

  • Caroline

    WHOA! I don’t even have words for how unbelievably delicious these look! …Forget the almond meal chia whatever lumps I was planning on making tonight! <3

  • Mira C

    I love all the photos you post! It definitely help the process (does this look right? Is my dough/whatever at the right consistency? etc.). And these look SO DANG DELISH. Yumyumyum.

  • Elise

    I wonder if these could be made gluten-free…hmm. I have to try and make them because they look too delicious to pass up!

  • Olivia

    oh. my. gah.
    nom. nom. nom.

  • Leslie

    Tracy! I will be making these tonight! Thanks for sharing–especially the photo that shows the gooey mallows. Tempting!

  • Emily D.

    I am not a visual learner in most aspects, but I love having tons of pictures for recipes. That way if the dough or what have you looks weird to me at a point in the process I can check back and see if that’s how it’s supposed to look or not.

  • Kayli Schattner

    These looks amazeballs…like, I am already drooling. Can’t wait to make- definitely pinning this so I don’t forget!

  • MaryBeth

    I LOVE your in-between comments, they always make me laugh! Please continue with the step by step pictures, I’m a huge visual learner and I need you to continue holding my giant hand! haha! Also, no matter how complicated the recipe you post the way you write and your blog “voice” makes it all seem so doable and always inspiring! Thank you!

  • Jade Sheldon

    I have never had the opportunity to have one of those epic cookies. I think the addition of peanut butter is beyond brilliant. I’d love to try and find a way to make this cookie gluten and corn free (I have allergies to both).

  • Gal

    These look so good! I can’t wait to make them.
    (P.S. When I clicked the Momofuku Milk Bar link I got a “page not found” message. Can you re-add it?)

  • Jennie

    Adding PB chips? Genius!

  • heidi

    goal accomplished. i’m totally inspired to make these the first chance i get! thanks so much for the recipe!

  • dana

    OH MY GAAAHHHHHH I need these now. Love the ste-by-step pictures! So helpful. Must, Eat, Now.

  • Renee @ Awesome on $20

    Okay, one, these cookies are insane, and I can’t wait to try them. Two, I love all of your photos and the funny instructions in between. I’m a new blogger and a crap photographer. I always want to take process photos while I’m cooking, but my kitchen is just so damn ugly, and as a renter, I can’t really do much about it. Any tips?

  • Lisa

    I really appreciate the pictures of all the steps. I get frustrated when cooking from a blog and I can’t check in if my dough looks like it should. It helps when I doubt the process to check in and see that I am doing it right. So thanks for taking the extra effort to stop and take pictures!

  • Cristina

    I’ve seen these before and kind of brushed them off like.. yeah, they’re probably good, I get it. But with your recommendation and that second photo (wow) I reeeeally can’t wait to go to the store and make these. They look incredible. I’ll make sure to get the Kerrygold butter too, just in case!

  • Merideth

    I absolutely LOVE all the pictures and the in between commentary. It tells me how to really make the recipe.

    And if my kitchen ever cools down below the 7000 degrees Celsius it currently is, I am making these.

  • Vanessa

    These are getting made sometime in the near future… cornflakes and mallows, I’m sold.

  • Rocio

    Haha I loved reading the “are you reading this” bits int he photo timeline. Giggle giggle*

  • Alexis

    you are the real deal! you have the sparkle! thanks for your beautiful photos and all of the words (i read them! all! but admittedly not the first time i clicked on this post.) you inspire me to take photos, share more of my life, and to participate in a community online. keep doin’ yo thang, girl.

  • Brandon @ Kitchen Konfidence

    YUM! This is my favorite milk bar cookie.

  • tara

    I love all the steps you put in! And I’m totally reading this 🙂 Honestly, when I put up recipes I feel like I need more if I don’t have step by step photos because I think yours are always so great. Even though I know how to cook I still like seeing all the photos!

    Also, these cookies sound amazing and I can’t wait to go to New York so I can stop at Momofuku!!

  • Jen

    Love it! Both the cookies and your subtle in between comments. I’ve often wondered about how to shots too…

  • Akilah

    Hi Tracy

    I notice the Kerrygold butter up in the mix. I wonder, when you use butter measured by weight, do you weigh it to get an amount judged to be an equivalent to a stick? Here in Bermuda, the less expensive butter brands are ones like Kerrygold which don’t come in sticks. I always guesstimate – just wondering what your approach is…


    • Tracy

      Good question! A 1/2 cup butter is equivalent to 1 stick of butter. Hope that helps!

  • Heidi - Apples Under My Bed

    We don’t have peanut butter chips here in Australia. That lady from your 100th podcast who moved from NY to Aus should tell her snooty co-workers THAT. Huh.
    Heidi xo

  • Rachel

    I really like all the steps with pictures and the little notes! Superhelpful to see how things should look after each addition 🙂

  • Lesley

    Tracy! You’re the best. I’ve been on a major Joy the Baker podcast marathon (and am now all up to date–nooooo!) and I just want to give you & Joy a big hug and bake these cookies and giggle forever like the bffs that we are. WHAT. We’re not real life bffs?? Okay fine. But I’m totally going out to the store right now to get me some corn flakes & chocolate chips because I’m dying.. I have to eat these right away. Thanks for the recipe!

    • Tracy

      Ahhh! That is awesome that you caught up!! YAY. Thanks for listening to the podcast. Means a lot to me!

      • Lesley

        Of course! It’s my favorite podcast. I feel like I’m having a fun chat with you girls every week. I have a question about this recipe I thought of. When you refrigerate the dough, is the point just to chill it thoroughly? Or are we aging the dough to enhance the flavor? I’m about to make these right now. Thanks Tracy!

      • Lesley

        Okay I don’t mean to be annoying with all these comments, but I just made the dough, baked a single cookie after chilling the dough for 1.5 hours.. and it was delicious! The only thing is that it wasn’t really a cookie. Mine wouldn’t hold together when you picked it up. It totally fell apart in a yummy gooey mess. It tasted more like the world’s best Rice Krispie treat than a cookie. Is that how yours were? Maybe the rest will bake up better after more chilling.. and possibly a longer bake time.

        • Tracy

          Nope! mine were chewy in the middle and then crispy edges and they definitely held up. I wonder if the 1 1/2 in your fridge wasn’t long enough? Was it hot in your kitchen when you made them? I did it on a cold foggy day. Do you have any dough leftover to bake? You can always try freezing the dough or letting it stay in the fridge for 3+ hours then bake it. I would experiement with the time and bake 1 cookie for about 18 minutes and see how that goes. I read in comments on Martha Stewart’s website that the cookies burned to a crispy at 18 minutes in the oven so that’s why I went for the time I put down. It worked out for me. I hope that your next round yields better results!

          • Lesley

            It was kinda hot, yeah. I chilled the dough overnight & they turned out pretty much the same. I’m so confused! Now I’m wondering if I accidentally forgot to add some of the flour. I never do that, but who knows.. I’ll try these again & see if they hold together better. Thanks anyways! Gee wiz, I’ve been silent on this blog for so long and now I can’t stop talking. ha

  • Ez

    Oh.My.God! These look truly dangerous! The second I spotted your pic of them on Instagram I had to jump in the car with my daughter and go for an ingredient run. The butter has just finished softening now, and we can’t wait to dive in! Thank you so much! xo, Ez

    P.S. As a visual learner I thank you for your lovely photos…and the witty commentary was much appreciated as well!

  • Laura

    I love your step-by-step visuals! It’s why you are my go-to blog whenever I need a recipe for anything. I like that I can search to see if you have made what I’m looking for before and then I know that you will group everything together so I can quickly tell if I have what I need to make it! (and if my cooking aspirations are realistic) 😉 Also, I want one of these cookies so bad right now its almost tragic…

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  • Christine @ BookishlyB

    I’ve never commented on your blog before, but these cookies look too good not recognize! Totally making them this weekend. I’m glad they don’t make a ton- my husband and I would eat them all.

    • Tracy

      Thank you for commenting!! I’m glad you’re here and if you want, you can totally freeze the dough. I baked two one night and that was enough for us two! 🙂

  • Amie

    I just may have to risk turning my oven on in 90 degree weather for these…

  • Ellen

    So. Inspired. By you.

  • Abby @ The Frosted Vegan

    OMG Tracy, I neeeed these for a trip this weekend, feeding 10 boys and I have a feeling these will be a hit.YES!

  • Elise

    I was honest to God having a bad day– until I saw the photos of these cookies. Thanks! Also, I’m gonna make a bunch and eat them ALL!!!

  • Lori

    You definitely achieve your goal. Your posts do make me want to get in the kitchen! I made your homemade herbed ricotta last week. It was so awesome! Thanks, Tracy 🙂

  • Jayne

    These are so dang decadent. I might faint after one bite.

  • Kinga Kornacka

    This chewy texture and size of cookies.. all great! 🙂

  • Moira

    My 5 year old just stared at the computer screen with his mouth open when he saw these! Needless to say I will be making them soon 🙂 And then stashing them in the freezer so I don’t eat them all!!

  • Jerry Wood

    “Oh god!” is all I can keep saying over and over. I’m definitely saving this one for later!

  • Kelly

    Your commentary al of the way through was amazing! It is so hard, I feel, to take pictures while you are cooking or doing DIY projects but I want my readers to really get a sense, so thank you! OH, and I pinned these to make later because the idea of preheating my oven in an un-airconditioned kitchen sounds dreadful right now!

    Sparkles and Shoes

  • Stacey

    Your in-betweens are my FAVORITE! Please never stop.

  • Amanda

    All of the pictures are what make your blog so engaging, paragraphs can be so intimidating sometimes! And the ooey gooeyness that is these cookies demands to be captured! Cannot wait to make these!!

  • tracy {pale yellow}

    I’ve made these cookies from the Momofuku cookbook about a year ago and they didn’t turn out and I was sad. BUT your recipe, wonderful words, and gorgeous step-by-step photos are inspiring me to try again! Everything that comes out of the Milk Bar Kitchen is too amazing to handle!

  • Deborah

    Hi Tracy! I noticed in your recipe you use straight up cornflakes but in the original recipe they use cornflake crunch (cornflakes baked with butter, sugar, and powdered milk). Did you notice a difference in taste since you’ve had the real deal from Milk Bar? These cookies look amazing and I can wait to taste them!

    • Tracy

      I didn’t really notice a big difference! I think it adds a lot of additional time & energy (which I don’t have!)

      • Deborah

        Yay! Thanks! I didn’t really want to make the cornflake crunch. 🙂

  • Jenifer @ Not Quite Mom of the Year

    These look amazing! And I love all the pictures. Keep them coming!

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  • Sara

    I had been so intimidated about making these cookies until I came across your post. I loved your commentary and your step by step photos (which are beautiful and salivating by the way). Made them last night and I enjoyed every morsel. Froze the rest of the dough. Thanks for the encouragement!

  • Courtney @ Neighborfood

    I have a half empty box of cornflakes leftover from another recipe, and I was just wondering what the heck I was going to use them for. Problem solved!

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  • Joslyn

    Just made these last night – delicious! They tasted great, although I didn’t have peanut butter chips at hand, so I upped the chocolate ones and added peanut butter to the batter. Also, I had some extra homemade marshmallows around from a recent camping trip, and diced up small, they worked wonderfully. Thanks for sharing this recipe Tracey! I’ll have to make them again with the real peanut butter chips, just couldn’t wait for a trip to the store this time 🙂

  • Chrystina

    Oh my goodness, these cookies sound incredible. And like they go perfectly with a cup of tea. Pinning this immediately.

  • Paola R

    This is just like the recipe for buffalo chip cookies in Chocolatier, years ago…..now I don’t have to dig it out of my recipe file

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  • Heather

    These are chilling and are going to be sent in a care package to my daughter@ camp…and saving a few to enter at the Ventura county fair. Dough tastes amazing.

  • Kate

    I’m going to make these right now. I love the little comments between your photos, and everything about your blog in general. Hope we get to see a Shutterbean cookbook one day!

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  • Lori Ann

    Oh my god. I drooled over these during the week and made them Saturday night. Holy crap, these are yum. Also, listen to Tracy and use oath envy pa

  • Lori Ann

    Sorry. Use parchment paper!
    It makes all the difference!

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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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  • 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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    […] 11. 2 words. This cookie! […]

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    […] Cornflake Marshmallow Cookies. Shutterbean strikes again. […]

  • 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.

  • Five Little Things - December 11, 2015

    […] Cornflake Marshmallow Cookies – I had to try Christina Tossi’s infamously fickle recipe, using a version from Tracy at Shutterbean. I think she does a good job with it, and I opted to make standard sized cookies versus the larger ones. […]

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  • nihang

    An impressive share! I have just forwarded this onto a friend who had been doing a little homework on this. And he in fact ordered me dinner because I stumbled upon it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending the time to talk about this topic here on your website.

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  • Bryn

    This is my new favorite cookie recipe! Also, a friend said the best cookies she’s ever had (and they run a small bread shop)! I make a batch of dough and freeze most and cook off 1 or 2 at a time. I’ve made with the cornflakes, but recently subbed rice krispies for them and it totally works! I’ve never used the PB chips though just b/c I never have them on hand.

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