If you’re ready to bring a world-famous bakery experience straight to your home kitchen, let me introduce you to the irresistible delight that is Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies. Imagine a cookie that sums up childhood nostalgia, pure joy, and a little bit of magic in every bite—that’s exactly what you get here. With crispy, caramelized edges, gooey marshmallow pockets, and the perfect balance of sweet and salty, these cookies will have everyone asking for your secret. The best part? They’re surprisingly doable in any home oven, and every step feels like a sweet little adventure.

Momofuku's Cornflake Chocolate Chip Marshmallow Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these cookies keeps it simple, but each item plays a crucial role in building that iconic Momofuku texture and flavor. Here’s how every component turns ordinary into unforgettable.

Unsalted Butter: Stick to full-fat, room temperature butter for that unbeatable chew and rich flavor—no shortcuts allowed!
Granulated Sugar: Lends classic sweetness and those coveted light, crisp edges.
Light Brown Sugar: Adds a subtle caramel note and keeps the cookies nice and soft in the center.
Egg: Binds the dough while adding essential moisture and a touch of richness.
Vanilla Extract: Rounds out all the flavors with its warm, aromatic vibe.
All-Purpose Flour: The all-important backbone for structure and lift.
Baking Powder: Helps the cookies rise, creating a tender interior.
Baking Soda: Reacts with the sugars for that perfect crinkled top and just the right spread.
Kosher Salt: Amplifies all the sweet and savory flavors—don’t skimp on this!
Cornflake Crunch: The star ingredient—homemade or store-bought—brings ultimate crunch and a malty, toasty surprise.
Mini Chocolate Chips: Disperse sweet, melty chocolate in every mouthful.
Mini Marshmallows: Create pockets of gooey, caramelized bliss inside each cookie.

How to Make Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

Step 1: Cream the Butters and Sugars

Start by adding your fully softened, room-temperature unsalted butter to the bowl of a stand mixer fitted with a paddle attachment. Pour in the granulated sugar and the light brown sugar, then cream them all together on medium-high speed for about 2 to 3 minutes. What you’re looking for is a light, fluffy, and pale yellow base—this step builds air into the dough and sets you up for those perfectly chewy centers.

Step 2: Mix in the Egg and Vanilla

Pause and scrape down the bowl with a spatula, making sure every bit of buttery goodness is combined. Add your egg and vanilla extract. Now, crank the mixer back up to medium-high and let it work its magic for a full 7 to 8 minutes. Don’t rush this part! Extra mixing gives the dough its glossy sheen and chewy texture—your patience will absolutely pay off.

Step 3: Add Dry Ingredients

Turn your mixer to low and tip in the all-purpose flour, baking powder, baking soda, and kosher salt. Let all those dry ingredients mix just until incorporated—no more than one minute! Over-mixing at this stage can make the cookies tough and nobody wants that. A gentle touch keeps your Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies irresistibly tender.

Step 4: Stir in Cornflake Crunch and Chocolate Chips

Keeping the mixer on its lowest setting, add the cornflake crunch and mini chocolate chips. Mix for about 30 to 45 seconds, just until they’re evenly distributed—seriously, don’t overdo it! Each scoop of dough should glisten with chocolate and show off generous flecks of crunchy cornflakes.

Step 5: Add Marshmallows

Switch off the mixer and stir in the mini marshmallows by hand. This gentle finish ensures the marshmallows keep their shape and get beautifully golden and gooey in the oven, instead of disappearing into the dough.

Step 6: Scoop and Chill the Dough

Line your baking sheet with parchment paper. Using a 1/3 cup measure (or a 2-ounce ice cream scoop), portion out generous mounds of dough, spacing them well apart. Gently pat the tops just a little to flatten them. Here’s the trick: wrap the tray tightly with plastic wrap and refrigerate for at least 1 hour, or up to a week! Chilling is key for bakery-level thickness and those signature crispy-chewy edges. Don’t bake these straight from room temperature—patience will reward you with phenomenal cookies.

How to Serve Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

Garnishes

For an extra pop of fun, sprinkle your warm cookies with a pinch of flaky sea salt right after they come out of the oven. The balance of salty and sweet is absolutely divine, and a little extra crunch never hurts! You can also press a few extra marshmallows or chocolate chips gently into the tops while the cookies are still warm for a picture-perfect look.

Side Dishes

Pairing is half the fun. These cookies are made for a tall glass of cold milk, of course, but try serving them alongside vanilla ice cream or even a dark, robust cup of coffee for grown-up gatherings. The contrast between creamy or bitter sides and the sweet-salty, crunchy-chewy cookies is pure heaven.

Creative Ways to Present

Stack a few Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies and tie them with bakery twine for an adorable gift. For parties, arrange them on a rustic wooden platter with bowls of extra marshmallows and Cornflake Crunch scattered around. These cookies also make outrageous ice cream sandwich bases—simply scoop your favorite flavor between two cookies and roll the edges in mini chips or sprinkles!

Make Ahead and Storage

Storing Leftovers

After baking, cool your cookies completely and store them in an airtight container at room temperature. They’ll stay fresh for up to five days, retaining their perfect chew and crunch. If you’d like to keep them even softer, add a slice of sandwich bread to the container—the cookies will soak up the moisture, keeping them bakery-fresh longer.

Freezing

Both the baked cookies and the unbaked dough freeze like a dream! For dough, scoop onto a tray and freeze until solid, then transfer the cookie mounds into a freezer bag for up to 2 months. Bake straight from frozen, just adding an extra minute or two to baking time. Baked cookies can be wrapped individually in plastic wrap, then stored in a freezer-safe container—simply thaw at room temp whenever the craving strikes.

Reheating

To recapture that just-baked magic, warm your Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies in a 300°F oven for about 5 minutes. You’ll be rewarded with gooey marshmallows and melty chocolate, just like when they first came out!

FAQs

Can I use store-bought Cornflake Crunch or do I have to make it from scratch?

Homemade Cornflake Crunch is truly unbeatable in terms of flavor and texture, but in a pinch, lightly crushed plain cornflakes will work. If you can, try the original recipe for the crunch—your cookies will really shine!

My marshmallows melted all over the pan, help! What did I do wrong?

It’s all about the chilling time. If you skip or shorten the fridge step, the marshmallows are more likely to melt and spread. Make sure your dough is super cold before baking, and line your pans for easy cleanup just in case.

Can I make these cookies smaller?

Absolutely! Use a smaller scoop for bite-sized treats, but reduce the baking time by a few minutes—keep an eye on the cookies so the edges are golden and the centers just set.

Are there gluten-free options for this recipe?

You can swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free cereal for the Cornflake Crunch. Results may vary slightly, but the cookies remain absolutely delicious.

How do I know when the cookies are done?

Look for deep golden edges and slightly puffy centers; the cookies will finish setting up as they cool. Overbaking means you lose the chewy interior, so pull them just as they start to turn gold around the sides.

Final Thoughts

Baking a batch of Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies is like inviting happiness into your kitchen. Every step is rewarding, and the final result is a cookie that’s anything but ordinary. Don’t wait—gather your favorite ingredients and give these a try. You’ll taste why they’ve become a modern classic, one bite at a time.

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies Recipe

★★★★★

5 from 20 reviews

Author: anna
Total Time: 1 hour 32 minutes
Yield: Makes about 18–24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies are a delightful twist on the classic chocolate chip cookie, featuring a unique combination of flavors and textures that will leave you craving for more.

Instructions

Creaming the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl with a spatula.
Adding Egg and Vanilla: Add the egg and vanilla extract and beat for 7-8 minutes.
Mixing Dry Ingredients: On low speed, mix in the flour, baking powder, baking soda, and salt until just combined (about 1 minute). Avoid over-mixing.
Incorporating Mix-ins: Scrape down the sides and, on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds). Stir in the marshmallows.
Chilling the Dough: Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough onto the pan, flatten the tops, and wrap the pan tightly with plastic wrap. Refrigerate for at least 1 hour and up to 1 week.