Last Updated on June 7, 2025 by Jennifer Osborn
Cornflake Crunch recipe inspired by Momofuku, adds sweet, salty magic to cookie dough, ice cream, and snack mixes. And it takes just a minute to stir together with a few minutes more in the oven.
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A few years ago I took a virtual workshop led by Christina Tosi of Milkbar fame.
This cornflake topping was one of the recipes I held onto and have made many times since. Usually to add to Christina's Cornflake chocolate chip marshmallow cookies, which uses a hefty scoop of this crunch in the dough.
The cookie workshop was part of something called Monthly, the name for which has since been changed to Studio.
It's the simplest recipe to make.
You'll measure cornflakes, granulated sugar, milk powder, sea salt and melt butter.
Crush the cornflakes with your paws.
Stir it all together.
Bake on a parchment lined baking sheet (ideally rimmed) for 20 minutes.
Let cool then start crunching.
Momofuku Cornflake Crunch Ingredients
Step by Steps
Recipe Notes
The original recipe uses a half stick or ½ cup of unsalted butter. This resulted in a crunch that was too greasy for me so when I make it again, I'll use a ¼ cup of butter.
Use any brand of cornflake cereal you like.
No granulated sugar? Swap for brown sugar.
Milk powder is a fancy name for dried milk, like Nestle Carnation. Find it in the baking aisle at your grocery store.
Use a rimmed baking sheet if you have one so the crunch and parchment paper don't slide off onto the floor.
Parchment paper is essential so the cornflake toffee doesn't stick to your baking sheet. Swap foil if you don't have parchment.
Storage and Make Ahead Instructions
Store cornflake crunch in an airtight container or a resealable plastic bag for up to a week.
I don't recommend freezing this.
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Recipe
Cornflake Crunch Recipe
Cornflake Crunch recipe you’ll want to sprinkle on everything. This sweet and salty Momofuku-style version is wildly addictive and super simple.
Ingredients
- 3 cups cornflake cereal (any brand fine)
- ¼ cup milk powder
- ¼ cup granulated sugar
- ½ teaspoon sea salt
- ¼ cup melted butter
Instructions
Crunch the cornflakes slightly by hand in a large mixing bowl or in a zip top bag.
Stir milk powder, sugar and salt together in a smaller bowl until incorporated.
Combine the milk powder mixture and cereal together with a spatula or spon.
Melt butter and drizzle it over the cereal mixture until all the cornflakes appear damp.
Spread the mixture onto a parchment lined baking sheet.
Bake at 275°F for 20 minutes or until cornflakes look golden brown and have melted into one solid sheet resembling a toffee bark.
Remove from oven and let cool completely about 15 to 20 minutes..
Once cooled break into shards if using to accent a dessert like a slice of cake or cheesecake.
If using for cookie dough, crumble into bite-size pieces..
Store in an airtight container at room temperature for up to a week or freeze for up to a month. Freezing may affect quality.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 118Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 234mgCarbohydrates 14gFiber 1gSugar 7gProtein 2g
Nutrition information is an estimate as I am not a registered dietician.
This crunch mix is great for snacking as are these recipes: Sweet and Salty Crunchy Bars, which are dessert bars with a corn chip base.
Or you could make actual snack mix like Basic White Trash with Almond Bark, White Chocolate Christmas Snack Mix or Muddy Buddies with Chocolate and Peanut Butter.
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