Cornflake Crunch Cookies are gooey chocolate chip cookies full of toasted marshmallows and cornflake crunch. They are my take on the famous Milk Bar Cornflake Crunch Cookies!
Milk Bar is famous for its incredible desserts and Christina Tosi's Cornflake Crunch Cookies are no exception! The simple cornflake crunch adds so much flavor and texture to these cookies. I added the cornflake crunch to my favorite Chocolate Chip Marshmallow Cookies. You can find the recipe for the original Cornflake Crunch Cookies here!
Ingredients for Cornflake Crunch Cookies:
Ingredients For Chocolate Chip Marshmallow Cookies:
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Granulated Sugar. This will sweeten the cookie dough and make it chewier.
- Brown sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Baking soda. This will help the cookies to rise.
- Baking powder. This will also help the cookies to rise.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Chocolate, chopped, or chocolate chips. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
- Mini Marshmallows. Try not to snack on too many of them before baking!
Ingredients For Cornflake Crunch:
- Cornflakes. This is the base of cornflake crunch an will make it crunchy.
- Milk Powder. Also called Malted Milk Powder.
- Sugar. This will sweeten the mixture.
- Salt. See above note.
- Unsalted Butter. See above note.
How To Make Cornflake Crunch Cookies:
Cornflake Crunch
STEP 1: Preheat the oven to 275 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 2: In a medium bowl with clean hands crush the cornflakes until they are pea-sized.
STEP 3: Add the milk powder, sugar, and salt. Stir to combine.
STEP 4: Add the butter and stir until the mixture is coated. Small clusters of cornflakes will start to form.
STEP 5: Spread the cornflake mixture out on the prepared pan. Bake for 20 minutes.
STEP 6: Remove the cornflake crunch from the oven and allow to cool completely.
Cornflake Crunch Cookies
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
STEP 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 5: Fold in the chocolate, mini marshmallows, and cornflake crunch.
STEP 6: Cover the cookie dough. Chill for at least 30 minutes.
STEP 7: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 8: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 9: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 10: Remove the cornflake crunch cookies from the oven and allow them to cool on the cookie sheet.
More Cookie Recipes
- Fluffernutter Cookies- soft peanut butter cookies with gooey marshmallows mixed in.
- Kitchen Sink Cookies- chewy cookies packed with chocolate chips, pretzels, potato chips, and toffee.
- Espresso Brown Butter Toffee Cookies- soft and chewy cookies flavored with espresso and brown butter and filled with toffee bits.
More Cookie Recipes From Kitchen 335
- Strawberry Crunch Cookies- soft and chewy cookie base packed with freeze-dried strawberries and golden Oreos.
- Lemon Lavender Cookies- chewy sugar cookies flavored with lemon juice, lemon zest, and dried lavender and drizzled with a lemon glaze.
- Hot Cocoa Cookies- gooey chocolate chip cookies flavored with hot cocoa mix and packed full of toasted marshmallows.
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Recipe
Cornflake Crunch Cookies
Ingredients
For Cornflake Crunch:
- 3 ¾ cups (127 grams) cornflakes
- ⅓ cup (30 grams) milk powder
- 2 tablespoons (30 grams) granulated sugar
- ½ teaspoon salt
- 7 tablespoons (110 grams) unsalted butter melted
For Cornflake Crunch Cookies:
- 1 ½ sticks (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chopped or chocolate chips
- 1 cup (43 grams) mini marshmallows
Instructions
For Cornflake Crunch:
- Preheat the oven to 275 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl with clean hands crush the cornflakes until they are pea sized.
- Add the milk powder, sugar, and salt and combine.
- Add the butter and stir until the mixture is coated. Small clusters of cornflakes will start to form.
- Spread the cornflake mixture out on the prepared pan. Bake for 20 minutes.
- Remove the cornflake crunch from the oven and allow to cool completely.
For Cornflake Crunch Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the chocolate, mini marshmallows, and cornflake crunch.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
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