You are here

Cornflake-Chocolate Chip-Peppermint Cookies

Cornflake-Chocolate Chip-Peppermint Cookies

Nutrition Facts
  • cal. (kcal) 365
Cornflake-Chocolate Chip-Peppermint Cookies
  • Yield: 18 cookies
  • Prep: 30 mins
  • Refrigerate: 2 hrs
  • Bake: at 375°F for 18 minutes per batch
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment


Shop Kitchen ▾
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • Cornflake Crunch (see Note)
  • 2/3 cup mini chocolate chips
  • 40 peppermint candies (or 18 candy canes), finely crushed
  • 1 1/4 cups mini marshmallows


  1. With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes. Scrape down bowl, add egg and peppermint extract, and beat 7 to 8 minutes.
  2. Reduce speed to low and add next 4 ingredients; beat until well combined. Beat in Cornflake Crunch, chocolate chips and peppermints, then beat in marshmallows until just incorporated.
  3. Using a 1/3-cup measure, drop dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
  4. Heat oven to 375 degrees . Line 2 baking sheets with parchment paper.
  5. Place chilled cookies at least 4 inches apart on prepared baking sheets (no more than 4 cookies per sheet). Bake 1 or 2 sheets at a time, 18 minutes per batch. Cookies will crackle and spread. Cool completely on sheets. Repeat with remaining dough and cooled baking sheets.


  • Cornflake Crunch: Crush 5 cups cornflakes in a medium bowl until they're one-fourth their original size. Add 1/2 cup milk powder, 3 tbsp sugar and 1 tsp kosher salt; toss to mix. Melt 9 tbsp unsalted butter; add to cereal mixture and toss to coat, creating small clusters. Spread clusters on a parchment-paper-lined rimmed sheet pan and bake at 275 degrees for 20 minutes. Clusters should look toasted, smell buttery and crunch gently when cooled slightly. Cool completely before using. (If not using right away, Cornflake Crunch will keep for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.)
  • Recipe courtesy of Christina Tosi, Chef, founder and owner of Momofuku Milk Bar; board member and ambassador for Cookies for Kids' Cancer; cookbook author; judge on MasterChef and MasterChef Junior


  • "All cookies taste best the day they're baked. Make your dough in advance, but bake the day you're going to serve. I like a fudgy center, so I pull my cookies out when they're still a bit underbaked in the center. As the cookie cools, the center will finish baking but remain soft." --Christina Tosi

Nutrition Information for Cornflake-Chocolate Chip-Peppermint Cookies

PER SERVING: 365 cal., 18 g total fat (11 g sat. fat), 392 mg sodium, 55 g carb. (1 g fiber, 37 g sugars), 3 g pro.