Remember the recipe for Crack Pie that I recently completed for the Daring Baker’s Challenge? Well, I introduce his delicious cousin the Cornflake Chocolate Chip Marshmallow Cookie, another creation from Momofuku’s Milk Bar. I like to think of it as a chocolate chip cookie with an upgrade. The cornflakes give it an extra sweet & salty crunch while the marshmallows melt into a gooey caramel binder. These cookies are meant to be golden brown and crispy, but I did slightly undercook my second batch because I prefer a chewy cookie. However long you decide to cook them, one thing is for sure, they taste as good as they look.

I was tempted to skip the cornflake crunch step and just add crushed cornflakes to the cookies as some reviewers suggested, however, I decided that I had to at least give the true recipe a chance. Although a bit more time consuming, I’m happy that I spent the time to make the cornflake crunch. The extras actually made a fabulous ice cream topping that lasted me almost two weeks! I did cut the butter in the cornflake recipe in half since I figured there was enough butter already in the cookie itself. You can be the judge of that. I recommend rolling the cookie dough balls in the extra mini chocolate chips before baking to give them a more professional look. Definitely give these a try if you’re feeling particularly ambitious and don’t mind going into sugar coma.

Cornflake Chocolate Chip Marshmallow Cookies
Recipe type: Dessert
Serves: 15-20
 

Momofuku’s Milk Bar is a whimsical bakery based out of New York that serves incredibly creative treats such as cereal milk and candy bar pie. This cookie, loaded with marshmallows and cornflake crunch, is for those who truly crave a sweet dessert.
Ingredients
Cookies
  • 225 g (16 tbs) butter, at room temperature
  • 250 g (1¼ cups) granulated sugar
  • 150 g (2⁄3 cup tightly packed) light brown sugar
  • 1 egg
  • 2 g (1/2 tsp) vanilla extract
  • 240 g (1½ cups) flour
  • 2 g (1/2 tsp) baking powder
  • 1.5 g (1/2 tsp) baking soda
  • 5 g (1½ teaspoons) kosher salt
  • ¾ recipe (3 cups) cornflake crunch (recipe below)
  • 125 g (2⁄3 cup) mini chocolate chips
  • 65 g (1¼ cups) mini marshmallows
Cornflake Crunch
  • 170 g (1/2 12oz box or 5 cups) cornflakes
  • 40 g (1/2 cup) milk powder
  • 40 g (3 tbs) sugar
  • 4 g (1 tsp) kosher salt
  • 130 g (5-9 tbs) butter, melted

Instructions
  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. (see page 27 for notes on this process.)
  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. (do not walk away from the machine during this step, or you will risk over mixing the dough.) 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.
  4. using a 2¾ oz ice cream scoop (or a ⅓ 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.
  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.Adjust the time depending on the size of the cookie.
  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.
  8. For the Cornflake Crunch,
  9. Prheat the oven to 275°f.
  10. 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.
  11. 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.
  12. 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.

Cornflake Chocolate Chip Marshmallow Cookies | Au Bon Gouter

 

Cornflake Chocolate Chip Marshmallow Cookies | Au Bon Gouter

Cornflake Chocolate Chip Marshmallow Cookies | Au Bon Gouter

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