The first time I heard about this cookie I was instantly intrigued. After all, you don't run into very many cookies with cornflakes and marshmallows included (what a delicious notion!). The recipe is featured in the Momofuku Milk Bar cookbook by Christina Tosi - owner and founder of Momofuku Milk Bar in NYC (the bakery-inspired dessert branch of David Chang’s Momofuku restaurant group).
With its salty cornflake crunch, buttery crispy edges, chewy marshmallow center and bits of sweet mini chocolate chips - this cookie is nothing short of UH-MAZING. It's all that and a box of cornflakes.
The recipe takes a little more work than a standard cookie might, but it really is worth it in my opinion (nothing good comes easy, right?). You'll also need a stand mixer for this recipe to get the consistency of the dough right. Follow the instructions below to first make the cornflake crunch (heavenly) that you'll use to add to the cookie dough.
Yields about four cups
5 c. cornflakes
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted
1. Heat oven to 275°.
2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.
Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch (recipe above)
2/3 c. mini chocolate chips
1¼ c. mini marshmallows
1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Me eat cookie! Om nom nom nom