Love Milk Bar’s cornflake cookies? These ones have a special twist for the holiday season! Cornflake Chocolate Chip Candy Cane Cookies are packed with lots of peppermint flavor and make the perfect addition to your Christmas cookie platter.
The first time I made Momofuku Milk Bar’s Cornflake Chocolate Chip Marshmallow Cookies I became a huge fan. OK, maybe not the first time…
The thing is, it took me a few tries to get the recipe down right as I don’t love the way it’s written. I’m actually convinced that Christina Tosi doesn’t really want us to be able to make these amazing cookies perfectly at home.
Because she wants us to head to Milk Bar and see all of the other delicious treats they have and to purchase everything. She knows we will.
When I saw that she had a candy cane version of the famous cornflake cookies, I knew I wanted to try them. But seeing that the recipe is written pretty much exactly how the original cornflake cookie recipe is written, with the addition of crushed candy canes and peppermint extract, I knew it would need some changes.
The thing that’s tough about Milk Bar’s cornflake cookies is that they are SO buttery. Which is an amazing thing. But also a little tough when it comes to baking. Add in the cornflake crunch (also buttery) and marshmallows and the cookies tend to ooze and flatten and crisp up a ton.
Add in a cup full of crushed candy canes without making any other adjustments to the recipe? These cookies are going to be spreading like crazy!
So I made a few additions to get to what I think is a pretty fabulous Christmas cookie.
Changes Made From Original Cornflake Cookies Recipe
While the basic Milk Bar recipe is the same, I did make some changes from the original for these Milk Bar Christmas cookies:
- I used less cornflake crunch in the cookies: As I mentioned, these cookies are super buttery and the cornflake crunch only adds to the butteriness (I actually added 1 less Tbsp of butter in that as well). Adding a whole batch is A LOT, so I just used 2 cups (and halved the recipe here for you, though there’s nothing wrong with having cornflake crunch leftovers!)
- I used more flour: The original recipe calls for 1 1/2 cups flour and I increased it just slightly to 1 3/4. There are two sticks of butter in the Milk Bar Christmas cookies, so I figured increasing the flour a bit wouldn’t hurt at all and would help decrease the spread a bit.
- I used fewer marshmallows: Marshmallows are known for spreading and hardening in cookies. This is true in the original cornflake cookie recipe, but since I was also adding in a cup of crushed candy canes, I knew they’d be spreading even more. I only decreased the amount a bit, but I also made an effort to tuck the marshmallows into the cookie dough and not leaving too many on the outside when forming my cookie dough balls.
- I reduced the baking time a lot: I made this change in the original recipe as well because baking these cookies for 18 minutes (as suggested) is WAY too long. I recommend baking for just 9-11 minutes. Yes, about half the time. I’m still baffled by how these could turn out right for anyone at 18 minutes.
How to Make Cornflake Crunch
First things first, you’ll want to make your cornflake crunch. It’s super easy and fun for snacking on (or adding on top of yogurt!).
The recipe calls for simply “milk powder,” but I used malted milk powder since I could see they used that in the ingredient listing for the original cornflake cookies. Plus, it’s delicious! Feel free to use regular milk powder if that’s all you have.
To make, simply crush cornflakes a bit, mix in malted milk powder, sugar, and salt. And then add butter and toss so the cornflakes are coated. Small clusters will form.
Spread on a baking sheet lined with parchment paper or a Silpat and bake for about 20 minutes at 275 degrees until they are turning golden and getting crunchy.
Let cool completely before using in the cookies. This can also be made ahead of time and stored in an airtight container.
How to Make Milk Bar’s Cornflake Chocolate Chip Candy Cane Cookies
These Milk Bar Christmas cookies are pretty easy to make, despite how finicky I’ve found them to be. Hopefully my adjustments help you get a perfect holiday cookie!
Start by creaming the butter and sugars together until light and fluffy. You can do this in a stand mixer with paddle attachment or in a large bowl with a hand mixer.
Scrape down the sides of the bowl, add egg and peppermint extract, and beat for an additional 6 minutes.
Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix until just combined, taking care not to over-mix.
Mix in cornflake crunch, mini chocolate chips, and crushed candy canes/peppermints, until just combined.
Fold in mini marshmallows.
Using about 1/3 cup of cookie dough at a time, scoop dough onto baking sheets about 4 inches apart (cookies will spread!) and refrigerate for at least 1 hour to chill dough.
Like I mentioned, as I scooped the dough, I tried to tuck the marshmallows inside the balls a bit as the more that are on the outside of the dough, the more the crispiness will spread to the edges of the cookies.
Refrigerating the dough is VERY important for preventing spread, too. Trust me on this!
Bake cookies for 9-11 minutes at 375 degrees until they’re just beginning to brown.
See how flat they get? Trust me when I say that the recipe made as originally written made them even flatter with so much sticky spread.
Let’s be real, there’s absolutely nothing wrong with a flat cookie. Especially if said flat cookies is absolutely PACKED with deliciously buttery, chocolate-y, peppermint-y flavor.
The cookies are crispy on the edges, but also soft and chewy in the middles, which, to me, is the perfect consistency combo.
And yes, they’re packed with peppermint flavor, immediately putting you in the holiday spirit.
There’s a lot to love about these cornflake candy cane cookies and something tells me I’ll be making them a million more times this holiday season.
They’d make a really nice and unique addition to any holiday cookie platters and would stand out amongst the typical sugar cookies, gingerbread, peanut butter blossoms (kiss cookies), etc.
If we’re going to be mostly celebrating the holiday season at home this year, we may as well be doing so with some delicious cornflake candy cane cookies!
More Christmas Cookie Recipes
If you do happen to be putting together any holiday cookie platters, I have lots more cookie recipes that would be the perfect additions! I also have this handy guide on How to Arrange the Perfect Holiday Cookie Platter.
Here are some of my favorite cookie recipes:
- Eggnog Linzer Cookies
- Molasses Ginger Cookies
- Orange Gingerbread Meringues
- Chocolate Peppermint Sour Cream Crinkle Cookies
- Eggnog Peppermint Sandwich Cookies
- Gingerbread Shortbread Cookies
- Christmas Wreath Cookies (from Food Folks and Fun)
Have you ever had a Milk Bar cookie? What’s your favorite one?
Milk Bar’s Cornflake Chocolate Chip Candy Cane Cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 tsp peppermint extract
- 1 3/4 all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups Cornflake Crunch (recipe below)
- 2/3 cup mini chocolate chips
- 1 cup crushed candy canes or peppermint candies (about 18 candy canes or 40 peppermints)
- 3/4 cup mini marshmallows
- 2 1/2 cups Cornflakes
- 1/4 cup malted milk powder
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp salt
- 4 Tbsp unsalted butter, melted
- Line 2 baking sheets with parchment paper.
- In a stand mixer or in a large bowl with a hand mixer, cream butter and both sugars on medium-high for 2-3 minutes, until mixture is light and fluffy.
- Scrape down the sides of the bowl, add egg and peppermint extract, and beat for an additional 6 minutes.
- Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix until just combined, taking care not to over-mix.
- Mix in cornflake crunch, mini chocolate chips, and crushed candy canes/peppermints, until just combined. Fold in mini marshmallows.
- Using about 1/3 cup of cookie dough, scoop out dough onto baking sheets about 4 inches apart. Try to push marshmallows into dough balls instead of leaving on outside as this will prevent spreading. Pat the tops of the cookie dough gently with your hand to flatten a bit. Refrigerate for at least 1 hour to chill dough.
- When cookies are almost done chilling, pre-heat oven to 375 degrees.
- Bake for 9-11 minutes, until the cookies are just beginning to brown. Cool completely on pan before enjoying or moving to an airtight container.
- Pre-heat oven to 275 degrees and line a baking sheet with parchment paper or a Silpat.
- In a large bowl, using your hands, crunch the cornflakes into small pieces. Combine malted milk powder, sugar, and salt with the cornflakes. Add the butter and toss so the cornflakes are coated. Small clusters will form.
- Spread the cornflake clusters on prepared baking sheet and bake for about 20 minutes until they are getting crunchy. Let cool completely before using in the cookies. This can also be made ahead of time and stored in an airtight container.
- Recipe adapted from Christina Tosi’s Cornflake Chocolate Chip Peppermint Cookies, via Today
- It’s imperative that you let the cookie dough chill before you bake the cookies to prevent too much spreading.