Authentic New York corn flake cookies

Audrey Michels

Contributing Writer

The quintessential corn flake cookie is served at Milk Bar in New York City. But, if you can’t make it there to place an order, you can always make these delicious, melt-in-your-mouth cookies at home! By pre-baking the corn flakes, you ensure they don’t get soggy when added to the dough and the result is the perfect crunch every time. Be prepared for anyone you share them with to ask for the recipe.

This recipe is a lot easier with a stand mixer (we’re talking 10+ minutes of vigorous mixing), but it can technically be done by hand, with the proper amount of upper-body strength. Pro tip: you can keep the dough covered in the fridge overnight or even for a full day before baking, so you can make the dough ahead of time and bake exactly when you’re ready. If you’re making these last-minute, don’t skip putting them in the freezer for 45 minutes, otherwise they won’t bake nearly as well.

Cooktop Cove

Corn flake drop cookies

25 minutes

35 minutes

1 hour

3 cups cornflake cereal

¼ cup milk powder

2 tablespoons sugar

½ teaspoon salt

6 tablespoons butter, melted

2 sticks butter, softened

1 ¼ cup sugar

2/3 cup brown sugar, packed

½ teaspoon vanilla extract

1 egg

2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoon salt

Preheat the oven to 275F.

Add the cornflakes to a sealable bag. Crush with a rolling pin until the texture of coarse sand.

In a medium mixing bowl combine the crushed cornflakes, milk powder, 2 tablespoons sugar, and ½ teaspoon salt. Mix well.

Add the 6 tablespoons of melted butter and toss until the cereal begins to clump up.

Spread the cereal mixture out onto a baking sheet lined with parchment paper in an even layer.

Bake for 15-20 minutes, or until golden brown and fragrant. Set aside to cool completely before continuing.

Line two baking sheets with parchment paper.

In the bowl of a stand mixer, combine the butter and sugars and beat for 2-3 minutes on a medium-high speed, until light and fluffy.

Add the vanilla and the egg and beat on a medium-high speed for 7-8 minutes.

Turn off the stand mixer and add the flour, baking powder, baking soda, and salt and mix on a low speed until just combined.

Add the cornflake mixture and mix on a low speed until just incorporated.

With an ice cream scoop or a ¼ cup measure, drop dollops of dough onto the prepared baking sheet. Place in the freezer for 45 minutes-1 hour.

Preheat the oven to 365F.

Ensure dollops of dough are at least 3 inches apart before baking the chilled cookies for 10-15 minutes, or until golden brown. Lift the cookies up by the edges of the parchment paper and transfer to a wire rack to cool at least 5 minutes before serving.

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