Momofuku’s Cornflake Marshmallow Cookies

If you want to eat a seriously decadent and delicious cookie then you have to give this recipe a try. These cookies are addictive and would be the perfect treat to bring to a Halloween party. One piece of advice I do have is to follow the recipe exactly, and make sure that you chill the cookies before baking so that they do not spread too much.

Cornflake Crunch

Ingredients

  • 1/2 (12-ounce) box cornflakes (about 5 cups)
  • 1/2 cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon coarse salt
  • 9 tablespoons melted butter

Method

Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

Recipe from Momofuku Milk Bar
Makes 15-20 cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch (recipe above)
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

Method

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 12-15 minutes. Let cool completely on baking sheets.
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