Cornflake-Chocolate-Chip-Marshmallow Cookies

Name: Cornflake-Chocolate-Chip-Marshmallow Cookies
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16 serving
Ingredients: 250 g granulated sugar; 150 g light brown sugar; 1 egg; 2 g vanilla extract; 240 g flour; 2 g baking powder; 1.5 g baking soda; 5 g kosher salt; ¾ recipe Cornflake Crunch which is 270 g; 125 g mini chocolate chips; 65 g mini marshmallows; 225 g butter; 170 g cornflakes; 40 g milk powder; 40 g sugar; 4 g kosher salt; 130 g butter

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
16
Calories
414 kcal
Course
Baked Goods
Cuisine
American

Cornflake-Chocolate-Chip-Marshmallow Cookies

Jade Rice

Report

Smores-inspired cookies the size of your head with crunchy Cornflake clusters baked in! It’s the famous Momofuku Milkbar recipe and so good. Make sure to read over the blog post for tips and tricks to ensure cookie success.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

250 g granulated sugar 1 1/4 cups
150 g light brown sugar 2/3 cup tightly packed
1 egg
2 g vanilla extract 1/2 teaspoon
240 g flour 1 1/2 cups
2 g baking powder 1/2 teaspoon
1.5 g baking soda 1/2 teaspoon
5 g kosher salt 1 1/4 teaspoons
¾ recipe Cornflake Crunch which is 270 g 3 cups, see below
125 g mini chocolate chips 2/3 cup
65 g mini marshmallows 1 1/4 cups

Cookies

225 g butter room temperature (16 tablespoons, 2 sticks)

Cornflake Crunch

170 g cornflakes haf of 12-ounce box, 5 cups
40 g milk powder 1/2 cup
40 g sugar 3 tablespoons
4 g kosher salt 1 teaspoon
130 g butter melted (9 tablespoons)

Add to Shopping List

Instructions

Cornflake Crunch

Heat oven to 275F. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add milk powder, sugar, salt, and toss to mix. Add butter and toss to coat; butter will act as the glue binding the dry ingredients to the cereal creating small clusters.
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 slightly cooled and chewed. 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 wil keep for 1 month.

Making the Cookies

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 sides of bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
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 (do not walk away from mixer or overmix). Scrape down sides of bowl.
Still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated, no more than 30 to 45 seconds. Paddle in marshmallows until just incorporated.
Using a 2 3/4-ounce ice cream scoop or a 1/3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the dough domes flat. Wrap sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies at room temperature – they will not hold their shape.
Heat oven to 375F. 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 enter. Leave them in the oven for an additional minute or so if they aren’t and still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring 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.

Notes

Recipe from Christina Tosi’s Momofuku Milk Bar Cookbook

Nutrition Information

Show Details

Serving 1 Calories 414kcal (21%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Trans Fat 1g Cholesterol 60mg (20%) Sodium 490mg (20%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 414 kcal

% Daily Value*

Serving	1
Calories	414kcal	21%
Carbohydrates	56g	19%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	13g	65%
Polyunsaturated Fat	6g	35%
Trans Fat	1g	50%
Cholesterol	60mg	20%
Sodium	490mg	20%
Fiber	1g	4%
Sugar	35g	70%