One of my traveling dreams has been to visit New York City. As a Chicago girl, I’ve always wanted to compare the two cities. We see New York as the backdrop of so many of our favorite movies and TV shows that I think it would be exciting to see in real life! Steve and I have been all along the east coast—within an hour from NYC, but just haven’t made the plans to go into the city!
So I hear there is a famous dessert shop in New York City called Momofuku Milk Bar. And when I stumbled upon their cornflake chocolate chip marshmallow cookie recipe, the photo was so incredible, I had to try it for it myself!
Lately, I’ve been on a quest to find the best chocolate chip cookie recipes, and in February, I posted about a cornflake cookie. I still had the box of cereal in my pantry, so I decided to give this cookie a go. There are quite a few differences in the recipes. The Momofuku one is definitely high-maintenance. It calls for very specific mixing times, and it requires chilling the dough before baking. The cornflakes are basically made into a dessert before you even add them to the cookie dough! But man, oh man. . . the cookies end up HUGE, and unlike anything I’ve ever tasted. There’s quite an array of flavors and textures—salty, crunchy, buttery, sweet, chocolatey, gooey. It’s an experience!
For the Cornflake Mix:
5 cups cornflakes
1/2 cup milk powder (I used Carnation brand which came in a small bag)
3 Tablespoons sugar
1 teaspoon kosher salt
9 Tablespoons butter, melted
For the cookie dough:
2 sticks butter, at room temp
1 1/4 cups sugar
2/3 cup light brown sugar, tightly packed
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon kosher salt
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows
and 3 cups of the above Cornflake Mix
Preheat the oven to 275 degrees. In a large bowl, crush up the cornflakes with your hands so they are 1/4 of their original size. Mix in the milk powder, sugar, and salt. Pour in the 9 T of melted butter, and toss to coat.
On a tray lined with parchment paper, spread the cornflakes and bake them for 20 minutes.
Cool them completely before using them in the recipe. Store the extra mix in an airtight container at room temperature.
Cornflake Chocolate Chip Marshmallow Cookies
Cream together the two sticks of butter, white sugar, and brown sugar in a stand mixer (with paddle attachment) on medium-high for 2-3 minutes.
Scrape down the sides of the bowl, then add the egg and vanilla extract. Continue mixing for 7-8 minutes.
On low speed, add in the dry ingredients—flour, baking powder, baking soda and salt. Mix just until the dough comes together (in a little less than a minute).
Add in the 3 cups of Cornflake Mix, chocolate chips, and marshmallows and mix just until incorporated—30 to 45 seconds.
Line a cookie sheet with parchment paper. With an ice cream scoop, place 1/3 cup of dough at a time onto the cookie sheet. Pat the tops of the dough domes flat. Wrap the pan(s) tightly in plastic wrap and refrigerate at least one hour (or up to 1 week). Room temperature cookies will not hold their shape in the oven.
Bake 13-18 minutes, until cookies are browned on the edges and beginning to turn brown in the centers. Cookies will puff, crackle, and spread.
Cool cookies completely on the pan before moving them. Keep in an airtight container for up to five days, or freeze :)
The marshmallows seemed to drift out to the sides and get crusty, so the next time I make these, I may reserve the marshmallows for the end, and stuff them in the center of the dough so that they don’t get lost in the cookie.
The Momofuku Milk Bar website has many other recipes as well (from their cookbook). I might have to try the “Compost Cookies” soon—which include pretzels, potato chips, coffee grounds, butterscotch, graham, and chocolate chips! I just heard that Target started carrying Momofuku cookie mixes!
When they get to be a little too crunchy, just pop them in the microwave for 20 seconds, and they’ll taste like they’re warm out of the oven again!