"Kitchen Sink" Cookies (Gluten Free Recipe) (2024)

Thick and buttery chocolate chip cookies, filled with gooey marshmallows and crunchy carmelized cornflake crumbles — these Cornflake Chocolate Chip Marshmallow Cookies are an over-the-top treat for sure! Did I mention that they are also gluten free?!

Kitchen Sink Cookies

My husband is a night owl and usually stays up after I go to bed. He loves to watch cooking shows for new ideas and techniques to try. On one such night he was watching the show “Chef” on Netflix and saw the famousMomof*cku Milk Bar Cornflake Chocolate Chip Marshmallow Cookie Recipe.

The next day he decided to make a batch, with a few tweaks…gluten free and MORE chocolate!!

Oh my gosh y’all.

These are the BEST cookie I’ve tasted pretty much EVER!!

I think I’ll call them “Kitchen Sink” cookies, because they have so many goodies in them!

Now I know I’ve said in the past about other recipes that they are the best cookies…but these have surpassed them all! No wonder they are famous!!

Just look at the way the marshmallow melts into the cookies and stretches apart when you pull them…and I don’t normally like marshmallows in cookies…but this is just TOO good.

The crunchy cornflakes, melty chocolate, gooey marshmallows…it sounds a little crazy…but just trust me on this one…you’re gonna LOVE them!! It’s a chocolate chip cookie taken to the next level!

And they’re gluten free!!

What Makes Our Cornflake Cookie Recipe Unique?

There are a few big differences between my husband’s cookie recipe and the Momof*cku Milk Bar original:

• We used brown rice flour to make our cookies gluten free.
• There is slightly less sugar in our recipe (trust me, the cookies are still plenty sweet!)
• We added more chocolate chips and more marshmallows because the more chocolate the better!
• Because I’m sensitive to lactose, we omitted the milk powder in the original recipe. I don’t think you’d ever miss it though because these cookies are already so creamy from the marshmallows!

Corn Flake Cookie Ingredients

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• 2 sticks butter (1 cup)
• 1 cup granulated sugar
• 2/3 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups brown rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3 cups cornflake crunch (see below)
• 1 1/2 cups chocolate chips
• 1 1/2 cups mini marshmallows

Cornflake Crunch Ingredients

• 3 cups cornflakes
• 3 Tablespoons sugar
• 1 teaspoon salt
• 8 Tablespoons melted butter (1 sticks worth)

Kitchen Tools Used

• Stand mixer or electric hand mixer and mixing bowls
• Mixing bowls
• Cookie sheet
• Wire cooling rack

How to Make Cornflake Marshmallow Cookies

There are two steps to this recipe. First, you’ll make the crunchy cornflake crumbles.

Then, you’ll make the cookie dough, incorporating the cornflakes.

It is a little more time intensive than a basic chocolate chip cookie, but it is SO WORTH IT.

I promise, this will instantly be your new favorite cookie recipe!

To Make the Cornflake Crunch

Break cornflakes into crumbles. You can do this by placing inside a sealed zip-top bag and crushing with a rolling pin.

Add to a large mixing bowl with sugar and melted butter. Stir to combine.

Spread onto a baking sheet and bake for 15-20 minutes at 275°F so they start to caramelize and crisp up.

To Make the Cookies

Cream butter and sugar for 10-15 minutes on medium low speed. Want it to be as fluffy as possible.

Add vanilla and egg and beat for 5 more minutes.

Switch to low speed and add salt, baking soda, baking powder, and flour. Add flour little by little. Mix until just combined.

Add cornflake crunch and chocolate chips and mix just to distribute.

Take about 1/4 cup batter in hand and flatten slightly. Add 2-3 marshmallows to the middle, then form the dough into balls around the marshmallows.

Place on cookie sheet and into freezer for 30-45 minutes.

Bake cookies at 365°F in batches of 5-6 per tray, they will expand. We also pressed a marshmallow and a couple more chocolate chips on top of the cookie balls before baking.

Important: Leave cookies in freezer until you’re ready to bake them. If you leave the extra cookie dough out while baking the other batches, the butter will start to soften too much and they won’t hold their shape as well.

More of our favorite chocolate chip cookie recipes:

• Almond Butter Chocolate Chip Cookies
• Raspberry Chocolate Chip Cookies
• Salted Caramel Chocolate Chip Cookie Bars
• Keto Chocolate Chip Cookies
• Chocolate Dipped Peppermint Chocolate Chip Cookies
• Potato Chocolate Chip Cookies (Gluten Free)
• Jumbo Chocolate Chip Cookies

Kitchen Sink Cookie Recipe (Printable Copy)

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