This is THE cookie! Another brilliant combination by Christina Tosi. I had posted my re-creation of the Momofuku Blueberries and Cream Cookie in Early October, and I couldn’t get enough of these flavour combinations that Christina came up with, so I finally took the time to make the infamous Momofuku Cornflake Chocolate Chip Marshmallow Cookies. That was a mouthful, but the recipe isn’t as complicating as the name. It’s actually quite simple to put together as long as you follow the building blocks.
You will LOVE this cookie. Imagine a bowl of s’more cornflake cereal in a cookie! It will be love-at-first-bite. Chewy, salty, crunchy, delicious sweetness! Relish the flavours and textures of this cookie. These little guys will have you reaching for more time and time again. My complaint for this recipe is that these cookies were much too big, I’d prefer to have the cookies a tad smaller (3 Tablespoons) than Christina’s recommended size (1/3 Cup).
Source Recipe found at Milk Bar Store.com
Cornflake Chocolate Chip Marshmallow Cookies
makes 15 to 20 cookies
i am neither brave nor bold enough to make just a chocolate chip cookie. everyone’s mom or grandma makes “the best” chocolate chip cookie. and every one of those chocolate chip cookie recipes is different. so, out of respect, we dared not compete. instead, we made a delicious chocolate chip tribute cookie—one of our most popular cookies—by accident.
in the ko basement one day, mar over toasted the cornflake crunch for the cereal milk™ panna cotta. she was pissed. i was pissed. but we refused to let it go to waste. i was already well versed in making a cookie out of anything left in the pantry, and we needed a dessert for family meal anyway.
so we made cookies with the cornflake crunch, and we threw in some mini chocolate chips, just to make them appealing to the cooks in case the over toasted cornflakes were a bust, and some mini marshmallows, because we were eating them as a snack, and why the hell not. it was just family meal.
the cooks freaked. they requested the cookies for family meal every day after that. and so the cornflake-chocolate-chip-marshmallow cookie was born—love at first bite and a shoo-in on milk bar’s opening menu.
225 g (16 tbs) butter, at room temperature
250 g (1 1/4 cups) granulated sugar
150 g (2⁄3 cup tightly packed) light brown sugar
2 g (1/2 tsp) vanilla extract
240 g (1 1/2 cups) flour
2 g (1/2 tsp) baking powder
1.5 g (1/2 tsp) baking soda
5 g (1 1/2 teaspoons) kosher salt
3/4 recipe (3 cups) cornflake crunch (Recipe below)
125 g (2⁄3 cup) mini chocolate chips
65 g (1 1/4 cups) mini marshmallows
1. combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. mix just until the dough comes together, no longer than 1 minute. (do not walk away from the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.
3. still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds.
4. paddle in the mini marshmallows just until incorporated.
5. using a 2 3/4 oz ice cream scoop (my cookies were two tablespoon sized balls), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat (I left them in ball shape, rather than flattening them as they spread quite a bit). wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week (I made all the dough into balls and left them in a bowl, tightly wrapped with plastic wrap and then refrigerated). do not bake your cookies from room temperature—they will not hold their shape. Chilling cookies are essential step!
6. heat the oven to 375°f. arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. bake for 18 minutes (11 minutes for smaller sized cookies I made). the cookies will puff, crackle, and spread. at the 18-minute mark (11-minute mark), the cookies should be browned on the edges and just beginning to brown toward the center. leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.
7. cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. at room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
makes about 360 g (4 cups )
this recipe was originally created to accompany the cereal milk™ panna cotta. it was one of those first-swing, home-run hits. it is incredibly simple to make and equally as versatile in its uses. put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow.
170 g (1/2 12oz box or 5 cups) cornflakes
40 g (1/2 cup) milk powder
40 g (3 tbs) sugar
4 g (1 tsp) kosher salt
130 g (9 tbs) butter, melted
1. heat the oven to 275°f.
2. pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
3. add the milk powder, sugar, and salt and toss to mix.
4. add the butter and toss to coat. as you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
5. spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
6. cool the cornflake crunch completely before storing or using in a recipe. stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
Again, you can find the recipe at Milk Bar Store.com
Thank you for reading! Have you followed Christina’s recipe too? I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!