These are the infamous Momofuko Milk Bar cookies. They are complicated. They are time consuming. They are also probably the best cookie I have ever made. You can't take any shortcuts with this cookie. They are an investment in your time, but a worthwhile one.
Make these cookies when you need something portable yet impressive for a gathering. I can personally attest to their ability to stand up to transport. The morning before we were scheduled to fly from Seattle to Michigan, it was decided that I should bring something for a family Christmas party that we would head to soon after arriving in Michigan. Wanting something portable and able to go through TSA security, I decided on these cookies. They were packed in a carry on, road in the overhead bin, and not a single one was crumbled or broken when we got to Michigan. They were perfectly crunchy on the outside yet chewy in the centers. These cookies are exactly what you would expect if a breakfast cereal and a s'more had delicious cookie babies.
Really two recipes in one, start with the cornflake crunch. Both of these recipes can be found in the Momofuko Milk Bar cookbook, available on Amazon in hard copy of for Kindle. It's worth the purchase, Christina Tosi breaks down her recipes really well, explaining why each ingredient is important and where and where not to cut corners. (click the link to the right to find the cookbook on Amazon)
Preheat your oven to 275 degrees. Measure five cups of cornflakes into a large bowl. Using your hands, crush the cereal into small crumbs. To the cornflakes, add 1/2 cup of milk powder, 3 tablespoons of sugar, and 1 teaspoon of salt. Mix well. Melt 9 tablespoons of butter in the microwave or a small saucepan and pour over the cornflake mixture. Mix well to fully coat and spread out on a parchment lined baking sheet. Bake cornflake crunch for 20 minutes or until toasted. Cool completely and store in an airtight container.
For the cookies, in the bowl of a stand mixer, combine 2 sticks of room temperature butter, 1 1/4 cups of white sugar (I used superfine baking sugar) and 1/4 cup of light brown sugar. Cream butter and sugars together with a paddle attachment for 2-3 minutes.
Add 1 egg and 1/2 teaspoon of vanilla. Beat on medium for 7-8 minutes. Seriously follow this step. Christina explains in her cookbook that without this step they cookies will have the deliciously crunchy/chewy/fudgy consistency that makes these cookies so wonderful.
After a seemingly long 8 minutes of creaming, with the mixer on the lowest speed, add 1 1/2 cups of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1 1/4 teaspoon of salt. Mix until just combined. With the mixer still on low, add 3 cups of the cooled cornflake crunch. Mix until just combined. Add 1/4 cup of mini chocolate chips and 1 1/4 cups of mini marshmallows. Again, mix until just combined.
Here are my two deviations from Christina's original recipe. For the marshmallows, I used vegetarian marshmallows. If you've never looked at the ingredients for marshmallows, they have gelatin in them. While I don't follow a vegetarian diet any longer, I do try not to eat gelatin if I can a avoid it. Both Whole Foods and Amazon carry Dandies, a brand of vegetarian marshmallows. You might have to hunt around a bit for them, or order the online, but they work wonderfully in this recipe.
The second deviation is the size of the cookie. The original recipe calls for portioning the cookies with an ice cream scoop. The first time I made these cookies I did just that. They were great, but huge. The size you'd see at a bakery. I wanted something smaller for a family gathering. There would be other desserts and in a larger size they are really filling. I used my normal cookie scoop and adjusted the baking time accordingly. Instead of 18 huge cookies, I got 30 normal sized cookies that tasted just as good!
Using a cookie scoop, portion the dough out onto parchment lined baking sheets that will fit in your refrigerator. This is really important, the dough has a really high butter to flour ratio and if it isn't refrigerated first, the cookies will be a giant spread-y mess. Flatten the top of each cookie slightly and wrap the baking sheets in plastic wrap. Refrigerate at least one hour. When ready to bake, preheat your oven to 375 degrees. Move six cookies from the refrigerator (they should be good and solid at this point) to a parchment lined baking sheet, spaced about two inches apart. Bake 12 minutes or until browned. They will puff up but will quickly fall once removed from the oven, don't worry, this is normal. Cool completely on the baking sheet before moving to an airtight container.
Once you've made these cookies, you'll want to make them for every occasion. They are wonderful. Slightly salty, sweet, chocolatey, chewy and crunchy all at once. It's a time consuming recipe, but definitely worth the effort!
Christina Tosi's Cornflake CrunchBy Land of Noms, January 4th, 2015
- 5 cups of cornflakes
- 1/2 cup of milk powder
- 3 tablespoons of sugar
- 1 teaspoon of salt
- 9 tablespoons of butter
- Preheat oven to 275 degrees
- Measure cereal into a large bowl, using your hands, crush into smaller pieces
- Add milk powder, sugar, and salt; combine well
- Melt butter in the microwave or a small saucepan; pour over cereal mixture
- Combine until evenly coated and spread out on a parchment lined baking sheet
- Bake 20 minutes or until browned; cool completely and store in an air tight container
Momofuko Milk Bar's Cornflake Chocolate Chip Marshmallow CookiesBy Land of Noms, October 11, 2014
- 2 sticks (16 tablespoons) of room temperature butter
- 1 1/4 cups of sugar
- 1/4 cup of brown sugar
- 1 egg
- 1/2 teaspoon of vanilla
- 1 1/2 cups of flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 1/4 teaspoon of salt
- 3 cups of cornflake crunch
- 1/4 cup of mini chocolate chips
- 1 1/4 cups of mini marshmallows
- In a stand mixer with the paddle attachment, cream together butter and sugars for 2-3 minutes at medium speed; add egg and vanilla and cream for an additional 7-8 minutes (do not skimp on this step!)
- At lowest speed on the mixer, add flour, baking powder, baking soda, and salt; mix until just combined
- Add cornflake crunch and mix until just combined
- Add mini chocolate chips and mini marshmallows, mix until just combined; do not overmix
- Portion cookies onto a parchment lined cookie sheet using a standard cookie scoop; flatten the top of each cookie slightly
- Cover with plastic wrap and refrigerate at least one hour
- Preheat oven to 375
- Place six refrigerated cookies on a parchment lined baking sheet, about 2 inches apart; bake 12 mintues or until puffed up, spread, and browned around the edges; cookies will fall as they cool
- Cool completely on baking sheet before storing in an airtight container
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!