Cornflake Marshmallow Cookie Recipe-Momofuku Inspired

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are more than just a dessert; they’re a legend. If you’ve ever had the pleasure of sinking your teeth into one of these iconic treats, you understand the magic. They’re the perfect storm of salty, sweet, crunchy, and chewy, a symphony of textures and flavors that somehow just works. What is it about these particular cookies that has foodies across the globe singin extractg their praises? It’s that brilliant combination: the unexpected crunch of crushed cornflake cereal, the gooey, melt-in-your-mouth sweetness of toasted marshmallows, and the rich, buttery goodness of the cookie dough, all brought together by those irresistible salty chocolate chips. It’s a flavor profile that’s both comforting and exciting, a familiar taste elevated to something truly extraordinary. I’m so excited to share my take on Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies with you today, because I believe everyone deserves to experience this culinary masterpiece at home.

Momofuku Milk Bar’s Iconic Cornflake Chip Marshmallow Cookies

These cookies are a legend for a reason. They’re a delightful explosion of sweet, salty, crunchy, and chewy all in one bite. Inspired by the genius of Christina Tosi at Momofuku Milk Bar, this recipe captures the essence of their famous Cornflake Chocolate Chip Marshmallow Cookies. The secret lies in the unique Cornflake Crunch and the perfect balance of textures and flavors. Get ready to impress yourself and anyone lucky enough to get their hands on these!

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature

1 1/4 cups granulated sugar

2/3 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

3 cups Cornflake Crunch (recipe below)

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

For the Cornflake Crunch:

5 cups Cornflakes

1/2 cup malted milk powder

3 tablespoons granulated sugar

1/4 teaspoon salt

6 tablespoons unsalted butter, melted

Instructions:

Prepare the Cornflake Crunch

This is where the magic begin extracts! The Cornflake Crunch is the foundation of these cookies, providing that irresistible salty-sweet crunch.

In a large bowl, gently crush the Cornflakes. You don’t want to turn them into dust, but rather break them down into smaller, irregular pieces. A good way to do this is by placing them in a large zip-top bag and gently crushing them with a rolling pin or the bottom of a heavy glass.

Add the malted milk powder, 3 tablespoons of granulated sugar, and 1/4 teaspoon of salt to the crushed Cornflakes. Whisk everything together until it’s well combined.

Pour the melted butter over the dry ingredients and toss gently until all the Cornflake pieces are coated. Spread the mixture in a single layer on a baking sheet lined with parchment paper.

Bake in a preheated oven at 300°F (150°C) for about 10-12 minutes, or until the mixture is lightly golden and fragrant. Keep a close eye on it, as Cornflakes can burn quickly. This step toasts the mixture, intensifying the flavor and making it wonderfully crispy. Once baked, let it cool completely on the baking sheet. As it cools, it will become even crispier.

Once cooled, you’ll have approximately 3 cups of this delightful Cornflake Crunch. Don’t be tempted to snack on it all; you’ll need it for the cookies!

Cream the Butter and Sugars

Now we move on to the cookie dough itself. Getting this step right is crucial for the texture of the final cookie.

In a large mixing bowl, cream together the softened unsalted butter, 1 1/4 cups of granulated sugar, and the packed light brown sugar. Use an electric mixer on medium speed until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie’s structure and tender crum extractb. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed. This usually takes about 3-5 minutes.

Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on low speed until just combined. Be careful not to overmix at this stage; you don’t want to develop too much gluten.

Combine Dry Ingredients and Form the Dough

This is where we bring everything together for the perfect cookie dough consistency.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1 1/2 teaspoons of salt. Whisking these dry ingredients together ensures they are evenly distributed throughout the dough, preventing pockets of salt or baking soda.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing. The dough will be quite thick.

Gently fold in the prepared Cornflake Crunch and the mini chocolate chips. Use a spatula or a wooden spoon for this step. You want to distribute them evenly throughout the dough without breaking them down too much. The dough will be studded with these delicious additions.

Chill and Bake the Cookies

Chilling the dough is an important step that allows the flavors to meld and the dough to firm up, resulting in cookies that spread less during baking and have a more developed flavor and chewy texture.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2-3 hours. This chilling period is essential. It allows the fat to firm up, which controls spread, and the flour to hydrate, leading to a more tender cookie. You can even make the dough a day in advance.

When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop rounded tablespoons of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size. Gently press a few extra mini marshmallows onto the tops of the cookie dough balls. This will ensure those gooey marshmallow pockets are visible and delicious.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear slightly soft. They will continue to set up as they cool.

Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. This is important because the cookies are quite delicate when hot, especially with the marshmallows.

Enjoy these truly special cookies! They’re perfect with a glass of milk or even as a stand-alone treat. The combination of the salty, crunchy Cornflake Crunch, the chewy cookie dough, the melty chocolate chips, and the gooey marshmallows is simply divine.

Conclusion:

And there you have it – the ultimate guide to recreating Momofuku Milk Bar’s legendary Cornflake Chip Marshmallow Cookies in your own kitchen! These cookies are an absolute triumph, offering a delightful textural symphony of crunchy cornflakes, chewy marshmallows, and rich, buttery cookie dough. The subtle saltiness of the cornflakes perfectly balances the sweetness, creating a truly addictive treat that’s both nostalgic and undeniably gourmet. Whether you’re a seasoned baker or just starting out, don’t be intimidated; the step-by-step instructions are designed to lead you to cookie perfection. Serve these beauties warm with a glass of cold milk for the quintessential experience, or get creative with pairings like a scoop of vanilla ice cream or a drizzle of salted caramel. Ready to elevate your cookie game? I truly encourage you to give these Cornflake Chip Marshmallow Cookies a try. They’re a guaranteed crowd-pleaser and a wonderful way to bring a taste of an iconic bakery into your home.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The dough for these cookies freezes exceptionally well. Once you’ve prepared the dough and rolled it into balls, you can freeze them on a baking sheet until solid, then transfer them to an airtight container or freezer bag. When you’re ready to bake, simply bake them from frozen, adding a few extra minutes to the baking time. This is a fantastic way to have freshly baked cookies on demand!

What kind of cornflakes work best?

For the most authentic texture and flavor, we recommend using plain, unsweetened cornflakes. Avoid heavily sweetened or frosted varieties, as they can overpower the other flavors and alter the cookie’s sweetness balance. The goal is for the cornflakes to add a delightful crunch and a hint of corn flavor, not to be the dominant sweet element.

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