Corn flakes, coconut, marshmallows and two kinds of chocolate collide to create these chewy, crunchy, crazy delicious Corn Flake Coconut Chocolate Chip Cookies that are love at first bite!
These are the cookies of all cookies, y’all! They’ve got it all going on and they’re GREAT!
Thin, chewy, crispy around the edges, crunchy from the corn flakes, gooey from the melted marshmallows, coconut-ty, chocolaty and crazy delicious!
Might be my new favorite cookies!
I was asked to judge the cookie contest at the State Fair of Texas recently (lucky me!) and the “best in show” cookie out of 240+ entries went to Carol Adamek for baking and entering the Momofuku Milk Bar recipe for corn flake chocolate chip cookies. They were awesome cookies and well deserving of the title! I might have snuck one to take home with me after the contest! 😉
After the cookie contest, I was asked to show how to bake these yummy cookies on Good Morning Texas in a recap segment of the cookie contest, but after baking and eating a batch just like the Momofuku recipe, I decided to adapt them a bit and boy did they turn out tasty!
Instead of making a corn flake crunch, which I thought made the cookies a little too sweet, I just used plain corn flakes. I also added coconut, upped the vanilla, reduced the salt and added a bit more chocolate for the perfect balance of taste and texture. I refrigerated the dough before baking it to prevent them from spreading out too much.
You’ve gotta bake these cookies! They’re out of this world delicious!
Enjoy!
xoxo,
Corn Flake Coconut Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 14 mins
- Total Time: 24 mins
- Yield: 36 cookies
- Category: Dessert
Description
Corn flakes, coconut, marshmallows and two kinds of chocolate collide to create a chewy, crunchy, crazy delicious cookie that’s love at first bite!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1 and 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups corn flakes cereal
- 1 cup sweetened coconut flakes
- 1 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- In the bowl of any electric mixer fitted with the paddle attachment, beat together the butter and sugars until creamy. Add the egg and vanilla and beat until well combined.
- Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined. Stir in the corn flakes, coconut, marshmallows and chocolate chips.
- Scoop 2 tablespoon portions of dough onto a sheet pan. Refrigerate the dough for at least 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Remove the chilled cookie dough from the refrigerator and place a few inches apart on the parchment-lined baking sheets. Cookies will spread.
- Bake for about 14 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets. Repeat with remaining cookie dough.
These look amazing! My batch is in the refrigerator and I’m having a hard time not eating more of the cookie dough!
Hi, Cheri! I know — the dough is amazing. I can’t wait to hear how they turn out!
Ugh. The first batch just ran all together and could not be scraped from the pan at all. I added more flour to the rest, but they still all flattened out and ran together. The marshmallow melted and the cookies were welded to the pan. Scraped the whole thing out into the trash and put the pans in the sink to soak. Very disappointing.
Hi! I’m so sorry to hear they didn’t bake up as great as they should for you. Are you sure you followed all of the initial ingredient measurements exactly? Did you refrigerate the dough for at least an hour? I recommend using parchment paper which would have definitely helped prevent the cookies from sticking to your pan. I hope this helps troubleshoot what went wrong.