Momofuku Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies
Cornflake Crunch
- 5 cups (170 grams) Cornflakes
- 1/2 cup milk powder
- 3 tbsp white sugar
- 1 tsp kosher salt
- 9 tbsp unsalted butter, melted
Pour cornflakes into a medium bowl.
Crush cornflakes with your hands until they are 1/4 of their original size.
Add powdered milk, sugar and salt and mix together.
Add melted butter and mix until completely coated and combined.
Spread a thin layer on a parchment or silicone mat lined baking sheet.
Bake at 275 degrees fahrenheit for 20 minutes.
Cool Cornflake Crunch completely before incorporating into your cookies or storing in an airtight container.
Cookies
- 1 cup unsalted butter, room temperature
- 1 1/4 cups white sugar
- 2/3 cup tightly packed brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
- 3 cups Cornflake Crunch (ingredients above)
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
Combine brown and white sugar with butter in the bowl of a stand mixer with a paddle attachment.
Cream sugars and butter together on medium-high for 2-3 minutes.
Scrape down the sides of the bowl.With the mixer on low, add your egg and vanilla.
Beat for another 7-8 minutes on medium-high. The 7-8 minutes is totally worth it and important. The batter will be so light and fluffy. Almost like frosting!
While your sugar and butter is beating, combine your flour with baking powder, baking soda and salt in a small bowl.
Reduce mixer speed to low and add your flour mixture. Mix until just combined. Do not over mix. You shouldn’t mix for more than 1 minute.
Add in mini chocolate chips.
Next add in 3 cups of Cornflake Crunch. Mix again until just incorporated. Do not over mix.
Finally, mix in your mini marshmallows until just incorporated.
Cover bowl with saran wrap and refrigerate for at least 1 hour and up to 1 week. Do NOT bake your cookies from room temperature. They will not hold their shape and bake into a puddle of crispy nothing.
Using a 1/3 cup measure, spoon out dough onto a parchment or silicone mat lined baking sheet.
Press down on the dome of the cookie to flatten it.Space each dough circle 4 inches a part, as these cookies spread out quite a bit.
Bake in a 375 degree fahrenheit oven for anywhere between 8-15 minutes, until the edges become golden brown and cookies are just beginning to brown toward the centre. You NEED to keep an eye on these cookies. It’s very easy to over-bake these cookies, so keep an eye on them in the oven.
Cool cookies completely on the sheet pants before transferring to an air tight container.
NOTES:
The Cornflake Crunch will keep for 1 week in the fridge or 1 month in the freezer. These cookies will keep fresh for 5 days at room temperature in an air tight container, or 1 month in the freezer.