I know that is a big statement, but they really are just so perfect. I am always a sucker for anything toffee like or involving caramel and when these cookies come out of the oven they will have magically caramelized and formed this perfect crunch and taste of toffee in them. So good!
But be warned. It is impossible to have just one and not come back for more.
I am not sure how I exactly stumbled across these cookies. It could have been through one of my favorite time wasting activities better known as Pinteresting. Or it could have been while
torturing myself drooling while browsing through Foodgawker. Anyhow, boy am I thankful. You cannot miss out on these cookies.
These cornflake chocolate chip marshmallow cookies are a famous creation from momofuku milk bar. When first reading the recipe, I thought “Huh? Cornflakes in cookies?”. Do not question it. Just try it. Christina Tosi of momofuku milk bar knows what she is doing. She provides very detailed instructions in the recipe. Follow them and you will not be disappointed. The cookies are a little bit more involved than say your standard chocolate chip cookies recipe, but totally worth it. They very generously provide the recipe for them on their website (and many other creations I plan to try).
One day when I do visit New York, I will most definitely also be visiting one of momofuku milk bar’s locations there.
I made these cookies last when my best friend from Texas, Jennifer, was visiting me here in Germany. I was a bit apprehensive about again being able to find everything I need here for the cookies. It was our lucky day! On the first try, I was able to get everything we needed in one stop. They even had mini marshmallows, as they were running some “American food” special. And it was the last bag! I was shocked. That was a first. Last time I made these cookies, I had to try to chop the large marshmallows into tiny ones because I could not find mini marshmallows. Have you ever tried this? It ends in one big sticky mess. But I was desperate to try these cookies!
I hope you have better luck on your marshmallow hunt!
Recipe from momofuku milk bar
- 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. 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. Paddle in the mini marshmallows just until incorporated. (I had no paddle attachment, so I just stirred in by hand.)
- 4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.
- 5. Heat the oven to 375°f (190°C)
- 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. the cookies will puff, crackle, and spread. At the 18-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.
- Cornflake Crunch
- 1. Heat the oven to 275°F (135 °C).
- 2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. add the milk powder, sugar, and salt and toss to mix. 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.
- 3. 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.
- 4. 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.