Cornflake-chocolate-chip-marshmallow cookies from Momofuku Milk Bar (page 55) by Christina Tosi

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Notes about this recipe

  • ash_2fquo3 on January 16, 2026

    Great cookie.

  • blairla on January 05, 2026

    Very good cookies. If you’re having trouble with marshmallows oozing and caramelizing, try Dandies mini marshmallows. This brand was recommended to me years ago on the official Milk Bar instagram when I asked about this specific problem. I now use Dandies for any cookie with marshmallows as a mix in, and they bake up beautifully every time.

  • trudys_person on August 30, 2023

    I've made these a few times, and can't get them to come out quite right. Following the recipe to a T, they spread like crazy and the marshmallows oozed out and caramelized. They definitely need more flour to help them not spread. I haven't perfected how much yet. And I think I'll wrap the dough around the marshmallows next time, rather than mixing them into the dough ... or maybe I won't bother. The Compost Cookies and the Sprinkle Cookies work ...

  • Amypie on October 06, 2022

    I found a couple tips that worked brilliantly in making these to help stop cookie spread. First don't use silicone sheets i.e. sil-pat. The parchment paper works better. Also add 2 marshmallows to each cookie after forming. This allows the marshmallows to not tear thus holding the skin on the outside so they don't melt as quickly. I used semi sweet chips but I think a mix of semi and white would have been better along with a sprinkle of salt on top.

  • mamacrumbcake on July 26, 2021

    Very good cookie, but hard to get right. Christina Tosi, in her baking class, recommended baking a tester cookie, in order to know the best time and temperature for your specific oven. For me, a #16 scoop and 11 minutes at 375 yielded the best results. This was universally liked by our family, friends, and neighbors. My only change would be to add the tiniest sprinkling of salt to the top of each cookie before baking. I’m adding some pictures to show the difference in spread between 11 and 12 minutes.

  • SweetLittleBytes on January 22, 2021

    I have a lot of baking experience, but couldn't get these cookies to turn out right. They tasted delicious, but spread out way too thin despite chilling the dough.

  • anya_sf on March 20, 2018

    This recipe did not turn out that well for me. I used Plugra butter, KAF bread flour, weighed ingredients, followed directions precisely, chilled dough several hours, but the cookies still spread too much and overbaked somewhat (darker colored cookie sheet more so - I have 2 light ones and 1 darker). Maybe next time I would cream the dough for a shorter time, or freeze the dough before baking. But I also wonder if using insulated, light-colored cookie sheets would help. The cookies were good, kind of crunchy/chewy like rice krispie treats. They were almost too sweet for my taste though, although my husband thought they were awesome.

  • meggan on May 04, 2012

    These burned in our oven really easily and cooked in much less time than the recipe said. Also, I think I should have made them bigger than the ice cream scoop. It seems like they should be served warm.

  • Melanie on November 18, 2011

    This is a two step recipe - make cornflake crunch and then make the cookies. I loved these so much, especially while they were still warm out of the oven and the marshmallow was nice and gooey. Cooking time & temperature was pretty accurate for my oven. I made 20 cookies - each tray was baked with 6 cookies (4 inch spacing as per book's rec). They spread heaps! Flavour was really good - salty and sweet - and I liked that the edges got nice and golden.

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