My Milk Chocolate and Marshmallow Cornflake Cookie recipe is on page 756 of One Big Table [Simon & Schuster], written by former New York Times food columnist, Molly O’Neill.

Woot! Two degrees of separation between The New York Times and me. ;)

Woot! Two degrees of separation between The New York Times and me. 😉

Here’s the recipe for you folks who would like to whip up a batch at home!

mariel jimenez marshmallow cornflake cookies7

Warm and gooey. Dig right in.

(Inspired by Momofuku Compost Cookie Recipe)


8 tablespoons (1 stick or 1/2 cup) butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher (or regular) salt
1/2 cup cornflakes, plus more for topping
1/4 cup miniature marshmallows, plus more for topping
2/3 cup large semi-sweet chocolate morsels or coarsely chopped semi-sweet chocolate (preferably Nestlé Tollhouse Chocolate Chunks, but the bigger, the better), plus more for topping
1/2 cup white chocolate morsels, plus more for topping

one big table cookbook recipe featureDIRECTIONS

1. Preheat the oven to 375°F. Lightly grease 2 baking sheets.

2. In a large bowl, cream the butter and sugars with an electric mixer until fluffy. Add the egg and vanilla and mix well.

3. In a separate bowl, combine the flour, baking soda, salt, cornflakes, and marshmallows. Using a rubber spatula, fold the flour mixture into the butter and egg mixture. Then gently fold in the chocolates. Do not overmix.

4. Drop in rounded tablespoons onto the baking sheet. Top each cookie with a chocolate chunk, a white chocolate morsel, and two cornflake “ears.”

5. Bake for 6 to 8 minutes, until lightly browned. Transfer to a wire rack. While the cookies are still hot, top each with a marshmallow. Cool completely before storing.

Makes about 36 cookies.