Milk Bar Cornflake Cookies: A Chewy, Crunchy Delight!

If you’re a cookie enthusiast, you’ve likely heard of Momofuku Milk Bar and their famous Cornflake Marshmallow Cookies. These delightful creations have become iconic, thanks to the ingenious Christina Tosi, the mastermind behind the recipes that put Milk Bar on the map. The Momofuku Milk Bar’s Cornflake Cookies are known for their unique combination of flavors and textures, featuring the signature cornflake crunch, chocolate chips, and mini marshmallows. In this post, we’ll explore the original recipe and guide you on how to make these incredible cookies at home.

Ingredients You’ll Need for Cornflake Chocolate Chip Marshmallow Cookies:

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

The Cornflake Crunch: The magic begins with the “Cornflake Crunch,” a key component of Milk Bar’s cookies. To make it, preheat your oven to 275°F (135°C). In a medium bowl, mix 5 cups of cornflakes with 1/2 cup milk powder, 3 tablespoons granulated sugar, 1 teaspoon kosher salt. Add 9 tablespoons melted butter, mixing to coat. Spread this mixture on a parchment-lined baking sheet and bake for 20 minutes, then let it cool. Break it into small clusters, and you’re ready to use it in your cookies.

Cookie Dough Preparation:

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature butter, granulated sugar, and light brown sugar on low speed. Scrape down the sides of the bowl as needed.
2. Add the egg and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Add this mixture to the wet ingredients and mix on low speed until just combined.
4. Add in the mini chocolate chips, mini marshmallows, and the cornflake crunch. Mix until they are evenly distributed in the cookie batter. Don’t overmix; you want to maintain the integrity of those crunchy cornflakes and gooey marshmallows.

Baking the Cookies:

1. Use a measuring cup to portion out the dough into 1/4 cup-sized mounds and place them on a parchment-lined or Silpat-lined sheet pan. Make sure to leave enough space between them as they will spread during baking.
2. Chill the dough in the refrigerator for at least an hour, or you can keep it there for up to one week, making it convenient for baking in batches or on demand.
3. Preheat your oven to 375°F (190°C). Baking time is about18 minutes or until they are golden brown around the edges but still soft in the center.

A Few Tips:

• If you like your cookies smaller, just reduce the size of the dough mounds accordingly.
• These cookies freeze well, so you can save some for later. Just store them in an airtight container. You can also wrap individual cookies in plastic wrap inside the container for a longer freezing time. 
• While these cookies are delicious on their own, they are also perfect for making ice cream sandwiches or serving alongside a glass of milk.

These Milk Bar Cornflake Cookies are a perfect combination of textures and flavors. The cornflake crunch adds a crispy, buttery quality to the chewy, chocolate-studded dough, while the mini marshmallows provide pockets of gooey delight. With Christina Tosi’s famous recipe, you can recreate the iconic Milk Bar cookies in your own home and take your cookie game to the next level. So, don’t wait any longer – whip up a batch of these incredible cookies and enjoy a taste of New York Big Apple in your kitchen.

Other favorite Milk Bar Recipes:

• Crack Pie
• Compost Cookies
• Key Lime Pie Layer Cake

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Milk Bar Cornflake Cookie Recipe

Yield: 18 large cookies

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Ingredients

COOKIES

• 225 g butter, room temperature (16 tablespoons, 2 sticks)
• 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)
• 3/4 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)

CORNFLAKE CRUNCH

• 170 g cornflakes (half 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)

Instructions

Cornflake Crunch

1. 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.
2. 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

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 sides of bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
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 mixer or overmix). Scrape down sides of bowl.
3. 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.
4. 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.
5. 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.
6. 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

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