Cornflake Chocolate Chip Marshmallow Cookies

Thick and buttery chocolate chip cookies, filled with gooey marshmallows and crunchy carmelized cornflake crumbles — these Cornflake Chocolate Chip Marshmallow Cookies are an over-the-top treat for sure! Did I mention that they are also gluten free?!

chocolate chip cookies stuffed with marshmallows and cornflakes

Kitchen Sink Cookies

My husband is a night owl and usually stays up after I go to bed. He loves to watch cooking shows for new ideas and techniques to try. On one such night he was watching the show “Chef” on Netflix and saw the famous Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow Cookie Recipe.

The next day he decided to make a batch, with a few tweaks…gluten free and MORE chocolate!!

Oh my gosh y’all.

These are the BEST cookie I’ve tasted pretty much EVER!!

I think I’ll call them “Kitchen Sink” cookies, because they have so many goodies in them!

Now I know I’ve said in the past about other recipes that they are the best cookies…but these have surpassed them all! No wonder they are famous!!

Just look at the way the marshmallow melts into the cookies and stretches apart when you pull them…and I don’t normally like marshmallows in cookies…but this is just TOO good.

The crunchy cornflakes, melty chocolate, gooey marshmallows…it sounds a little crazy…but just trust me on this one…you’re gonna LOVE them!! It’s a chocolate chip cookie taken to the next level!

And they’re gluten free!!

chocolate chip cookie torn open with gooey marshmallows inside

What Makes Our Cornflake Cookie Recipe Unique?

There are a few big differences between my husband’s cookie recipe and the Momofuku Milk Bar original:

  • We used brown rice flour to make our cookies gluten free.
  • There is slightly less sugar in our recipe (trust me, the cookies are still plenty sweet!)
  • We added more chocolate chips and more marshmallows because the more chocolate the better!
  • Because I’m sensitive to lactose, we omitted the milk powder in the original recipe. I don’t think you’d ever miss it though because these cookies are already so creamy from the marshmallows!

chocolate chip marshmallow cookies on wire rack

Corn Flake Cookie Ingredients

For your convenience, I’ve included shop-able ad links to some of the products used to make this  recipe; read our full disclosure policy here.

  • 2 sticks butter (1 cup)
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups brown rice flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups cornflake crunch (see below)
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups mini marshmallows

Cornflake Crunch Ingredients

  • 3 cups cornflakes
  • 3 Tablespoons sugar
  • 1 teaspoon salt
  • 8 Tablespoons melted butter (1 sticks worth)

chocolate chip cookies on wire rack with box of cornflakes and marshmallows

Kitchen Tools Used

chocolate chip cookie torn open with gooey marshmallows inside

How to Make Cornflake Marshmallow Cookies

There are two steps to this recipe. First, you’ll make the crunchy cornflake crumbles.

Then, you’ll make the cookie dough, incorporating the cornflakes.

It is a little more time intensive than a basic chocolate chip cookie, but it is SO WORTH IT.

I promise, this will instantly be your new favorite cookie recipe!

tearing cookie open with melted chocolate and marshmallow

To Make the Cornflake Crunch

Break cornflakes into crumbles. You can do this by placing inside a sealed zip-top bag and crushing with a rolling pin.

Add to a large mixing bowl with sugar and melted butter. Stir to combine.

Spread onto a baking sheet and bake for 15-20 minutes at 275°F so they start to caramelize and crisp up.

To Make the Cookies

Cream butter and sugar for 10-15 minutes on medium low speed. Want it to be as fluffy as possible.

Add vanilla and egg and beat for 5 more minutes.

Switch to low speed and add salt, baking soda, baking powder, and flour. Add flour little by little. Mix until just combined.

Add cornflake crunch and chocolate chips and mix just to distribute.

Take about 1/4 cup batter in hand and flatten slightly. Add 2-3 marshmallows to the middle, then form the dough into balls around the marshmallows.

adding marshmallows to cookie batter

Place on cookie sheet and into freezer for 30-45 minutes.

Bake cookies at 365°F in batches of 5-6 per tray, they will expand. We also pressed a marshmallow and a couple more chocolate chips on top of the cookie balls before baking.

Important: Leave cookies in freezer until you’re ready to bake them. If you leave the extra cookie dough out while baking the other batches, the butter will start to soften too much and they won’t hold their shape as well.

stack of chocolate chip cookies with marshmallows

More of our favorite chocolate chip cookie recipes:

 

Kitchen Sink Cookie Recipe (Printable Copy)

If you tried this recipe and liked it, please rate it!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Post

By submitting this form, you consent to receive emails from The Soccer Mom Blog

chocolate chip cookie torn open with gooey marshmallows inside
Print Recipe
No ratings yet

Kitchen Sink Cookies (Gluten Free)

Thick and buttery chocolate chip cookies, filled with gooey marshmallows and crunchy carmelized cornflake crumbles — these Cornflake Chocolate Chip Marshmallow Cookies are an over-the-top gluten free treat!
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip, cookies
Servings: 20 cookies
Author: Stacey aka the Soccer Mom
Cost: $5

Equipment

  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Baking sheet

Ingredients

Cookie Ingredients

Cornflake Crunch Ingredients

Instructions

To Make the Cornflake Crunch

  • Crush cornflakes to make crumbs. Add to a large mixing bowl with sugar and melted butter. Stir to combine.
  • Spread crumbles onto a baking sheet. Bake for 15-20 minutes at 275°F until crispy and golden brown.

To Make the Cookies

  • Cream butter and sugar for 10-15 minutes using mixer on medium low speed.
  • Add vanilla and egg and continue mixing for 5 minutes.
  • Reduce mixer speed to low and add salt, baking soda, baking powder, and flour. Add flour little by little, mixing until ingredients are just combined.
  • Stir cornflake crunch and chocolate chips into batter.
  • Take about 1/4 cup batter in hand and flatten slightly. Add 2-3 marshmallows to the middle, then form the dough into balls around the marshmallows.
  • Place dough balls on cookie sheet and chill in freezer for 30-45 minutes.
  • Bake cookies at 365°F -- in batches of 5-6 per tray, leaving plenty of space between each cookie. We also pressed a marshmallow and a couple more chocolate chips on top of the cookie balls before baking.
  • When done baking, cool on wire rack.

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Pin this cornflake cookie with chocolate chips recipe on Pinterest:

two photo vertical collage showing cookies with chocolate chips and marshmallows

You might also like:

chocolate cake mix cookies with melted Andes mints on top

Andes Mint Cookies

Stacey aka the Soccer Mom
Latest posts by Stacey aka the Soccer Mom (see all)

Share this post:

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating