Momofuku Milk Bar. If you’ve never heard of them, I feel like I should warn you. They are known for their amazingly creative recipes, like compost cookies and crack pie. And quite honestly, a place that makes cereal milk has to be nothing short of amazing in my book.
The cornflake crunch reminds me of Frosted Flakes, but a little less sweet. Thankfully her recipe only uses part of the cornflake crunch recipe because it’s hard to resist eating it. I noticed some people saying they substituted plain cornflakes, or used Frosted Flakes instead, but honestly, the recipe for it is really simple and worth the little bit of effort. Don’t skip it, at least the first time!
The recipe requires you to whip the butter and sugar together for a good 7 to 8 minutes. It feels like a really long time on paper, but once you get it going, you’ll quickly realize this gives you time to eat more cornflake crunch, or clean up a little bit, or prep your other ingredients, or maybe snitch a bit more cornflake crunch.
Once your cookie dough is all prepped, you refrigerate it for at least 1 to 2 hours. This is absolutely necessary to ensure they don’t spread all over. It’s probably the hardest part because it requires a good bit of planning and patience.
The combination of the cornflake crunch and marshmallow reminded me of Rice Krispie Treats, tucked inside of a chocolate chip cookie. It’s like childhood all wrapped up in a cookie. They are also the only cookie I will ever say tastes better once cooled.
Cornflake-Chocolate-Chip Marshmallow Cookies
Adapted from: Momofuku Milk Bar
Makes 15 to 20 depending on size
5 cups (170 grams) Cornflakes
1/2 cup (40 grams) dry milk powder
3 tablespoons (40 grams) sugar (white or brown)
1 teaspoon (4 grams) kosher salt
9 tablespoons (130 grams) unsalted butter, melted (I used 8 tablespoons and it was fine)
16 tablespoons (225 grams) butter, room temp
1 & 1/4 cups (250 grams) granulated sugar
2/3 cup (150 grams) tightly packed light brown sugar
1/2 teaspoon (2 grams) vanilla
1 & 1/2 cups (240 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (1.5 grams) baking soda
1 & 1/2 teaspoons (5 grams) kosher salt
3 cups (270 grams) cornflake crunch (recipe above)
2/3 cup (125 grams) mini chocolate chips (I substituted regular chips)
1 & 1/4 cups (65 grams) mini marshmallows
1. Preheat oven to 270 degrees F.
2. Pour the cornflakes in a medium bowl and crush them until they are 1/4 of their original size. Add the milk powder, sugar, and salt and toss to combine. Add in the melted butter and toss. (The cereal will look like small clusters.)
3. Spread the cereal on a baking pan lined with parchment paper and bake for 20 minutes. (They should look toasty, smell buttery, and crunch when slightly cooled.
4. Cool completely before using in the dough. Store tightly in an air tight container at room temp for up to one week in the fridge, or 1 month in the freezer.
5. Line a baking sheet than will fit in the refrigerator with parchment paper. Set aside.
6. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
7. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat on medium-high for 7 to 8 minutes.
8. Reduce the mixer speed to low and add in the flour mixture. Mix just until the dough comes together, no longer than 1 minute. (It will be sort of crumbly still.)
9. Scrape down the sides of the bowl. Add in the cornflake crunch and chocolate chips. Mix on low just until incorporated – no longer than 30 to 45 seconds. Add in the marshmallows. Mix on low until just incorporated.
10. Using a 1/3 cup measuring cup, or a similarly sized portion scoop, portion out the dough onto the prepared baking sheet. Pat the tops of the cookies so that the tops are flat, not domed. Wrap the pan tightly in plastic wrap and refrigerate for at least 1 hour, up to one week. (Do not bake them from room temperature or they will not hold their shape!)
11. Preheat oven to 350 degrees F once the cookies are chilled.
12. Arrange the dough on a room temp baking pan lined with parchment, no less than 4 inches apart (to accommodate spreading!) Bake for 15 to 18 minutes or until cookies are browned on the edges and just beginning to brown toward the center.
13. Cool the cookies completely before transferring them to a plate or container for storage. (They will break apart really easily while warm.) Store at room temp in an airtight container for 5 days, of in the freezer for one month.