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!

Corn Flake Coconut Chocolate Chip Cookies

These are the cookies of all cookies, y’all! They’ve got it all going on and they’re GREAT!

Corn Flake Coconut Chocolate Chip Cookies

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!

Corn Flake Coconut Chocolate Chip 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!

Corn Flake Coconut Chocolate Chip Cookies

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.

Corn Flake Coconut Chocolate Chip Cookies

You’ve gotta bake these cookies! They’re out of this world delicious!

Corn Flake Coconut Chocolate Chip Cookies



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Corn Flake Coconut Chocolate Chip Cookies

Corn Flake Coconut Chocolate Chip Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 mins
  • Yield: 2 dozen 1x
  • Category: Dessert


Corn flakes, coconut, marshmallows and two kinds of chocolate collide to create a chewy, crunchy, crazy delicious cookie that’s love at first bite!


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup light brown sugar
  • 11/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 11/2 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


  1. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of any electric mixer, beat together butter and sugars until creamy. Add 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 corn flakes, coconut, marshmallows and chocolate chips.
  3. Scoop 1/4 cup portions of dough 3-4 inches apart on prepared baking sheets. Cookies will spread. Refrigerate dough for 1 hour.
  4. Preheat oven to 350°F. Remove dough from refrigerator. Bake for about 14 minutes or until cookies are browned around the edges and a little undercooked in the center. Cool cookies completely on pan.


About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. These are just like everyone else commented. Greasy. Spread. I did chill mine and they still spread. But even tho they may not be the prettiest my family is begging me to make them again! Thank you!

  2. Have you ever tried almond flour for a gluten free version? Wondering if the almond would add a good touch, or be too many flavors…?

    1. Hi April! I haven’t tested this recipe with almond flour, but it’s certainly worth a try. I think the almond flavor would be a nice flavor and texture compliment to these cookies. Enjoy!

  3. Just made these for a cookie exchange party and will they taste good the edges got to crispy and thin. And they are terribly greasy. When you pick them up there’s grease all over your hands. I am going to be embarrassed bringing these and have people have greasy hands. Maybe two sticks of butter is too much

    1. Hi Bonnie! So sorry to hear this. Did you let them cool completely on the cookie sheets and did you refrigerate the dough before baking them? The cookies should be thin and crisp, but not terribly greasy to touch.

  4. I made these yesterday. I’m not a novice baker and these didn’t turn out AT ALL. I was very disappointed…since I don’t know what went wrong, I just won’t be making them again. 🙁

    1. Hi Kelly! I’m so sorry to hear that. If you could describe what didn’t turn out about the cookies, maybe I could give you some tips for next time. Also, I want to make sure there is not an error in the recipe somewhere. Did you refrigerate the dough? That step is certainly key. I’ve baked these numerous times and they always turn out great and get rave review. Sorry again.

  5. I tried a momofuku cookie for the first time this year! I’m sure the coconut only makes your cookies more amazing! Yum!

  6. Oh my goodness, these sound amaaaaazing! I love the different textures going on with the marshmallows, coconut, and corn flakes! Sounds like an awesome combination 🙂