My sister gave me the Momofuku Milk Bar cookbook for Christmas and once we got home and unpacked everything I started browsing through it. I’ve never actually been to Milk Bar, but have heard about their legendary cereal milk soft serve, compost cookies and crack pie. My husband and I have grand plans to make a trip (maybe child-free!) up to New York City sometime in the next year to visit my sister and her family. If we really do make it, then Milk Bar will be one of the places we have to go.
The cookbook is totally accessible with recipes for yummy things like confetti cookies, cinnamon bun pie, and brownie pie and ingredients you can buy at the grocery store like ritz crackers, corn flakes, fruity pebbles and ovaltine. But it is intimidating in some ways. Pretty much every recipe calls for a component that you have to make separately. This almost always makes me steer away from a recipe. But this time I found one that seemed doable, even with the extra steps. These cornflake, chocolate chip, marshmallow cookies are worth every second of time they take to make.
The component you have to make before you make the cookies is cornflake crunch. It’s simple, really. Crushed cornflakes, sugar, butter, milk powder and salt. Mix it all together and toast it in a low oven. Other crunches in the book include fruity pebble, pretzel and ritz, all similar to the cornflake crunch. With my new found love of the cornflake crunch I see a day in my future where I make big batches of the stuff and store it all in my freezer so I can add them to all of my cookies.
These cookies are sweet, salty, rich and buttery. They are crunchy on the edges and soft and chewy in the center. I usually prefer a puffier cookie, but these are flat and have earned a spot as some of the best cookies ever to come out of my oven. They are HUGE. Like the size of your face. And amazing. These are so amazing.
The cornflake crunch really makes these cookies special and unlike any cookie I’ve made. I am a believer in the momofuku crunch. And in milk powder. It’s magical stuff.
I’ve tried to add marshmallows to cookies before, but they’ve never quite acted like the marshmallows in these cookies. They provide a sweet, sugary, gooey, chewiness but you don’t get too much marshmallow since they kind of melt into the cookie and join with everything else is perfect baked good harmony.
Mini chocolate chips are the way to go here. Larger ones would be too overwhelming both in appearance in the cookie and in taste. Stick with the minis.
I am so excited to try more recipes in this cookbook! Now that I know how worthwhile it is to make the special ingredients, I’ll be much more likely to make that incredible looking birthday cake on page 104. Drool.
Cornflake, Marshmallow and Chocolate Chip Cookies
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 9 tablespoons butter, melted
- Preheat oven to 275°F and line a baking sheet with parchment paper or a silpat.
- In a large bowl crush cornflakes with clean hands then mix in milk powder, sugar and salt. Toss to combine.
- Add in the melted butter and toss to coat evenly.
- Spread out onto the prepared sheet and bake for 20 minutes, let cool.
- 2 sticks of butter, room temperature
- 1 1/4 cups sugar
- 2/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 3 cups cornflake crunch
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
- Beat butter and sugars on medium high for 2-3 minutes. Scrape down the bowl and add the egg and vanilla. Beat for 7-8 minutes. Scrape down the bowl.
- Whisk together the flour, powder, soda and salt, then add to the butter mixture. Mix on low until just combined, no longer than 1 minute.
- Mix in the cornflake crunch and chocolate chips on low speed just to combine, 30-45 seconds. Then mix in the marshmallows just to combine.
- Using a large cookie/ice cream scoop or a 1/4 measuring cup scoop out dough into balls and place on a parchment or silpat lined cookie sheet. You should have between 15 and 20 cookies. No need to spread the dough balls out on this sheet. Place the sheet into the fridge for at least 1 hour. If you plan to refrigerate them for more than a couple hours, cover the sheet with plastic wrap.
- Preheat oven to 375°F.
- Arrange dough balls on a parchment or silpat lined cookie sheet (4 or 5 cookies per sheet) with 3-4 inches room for spreading. Bake for 15-18 minutes until edges are beginning to brown and centers are just set.
- Let cool for a few minutes on the sheet, then move to a cooling rack. Cool completely.