If you have been to Christina Tosi’s Momofuku Milk Bar in New York City, then you know how dangerous these super sweet gooey cookies are! If you have never heard of Milk Bar’s famous cornflake chocolate chip marshmallow cookies, try this recipe and you will find out what the fuss is about. Honestly, one of the best cookies ever!!!
If you are from New York City or have been to New York City, I am sure you have heard of Milk Bar, their cereal-milk soft serve, crack pie, and these cornflake chocolate chip marshmallow cookies. I have been a huge fan of Christina Tosi since watching Netflix Chef’s Table and taking some of her online classes. Christina Tosi has gained an enormous following for all of her outstanding recipes including these cornflake chocolate chip marshmallow cookies. If you try this recipe, you will understand why this cookie is one of Milk Bar’s best sellers. She also has an awesome book out which can be purchased on Amazon “Momofuku Milk Bar ,A Cookbook.
When I made these cookies for my co-workers they could not stop raving about these scrumptious cookies. Needless to say, my crew voted this one of their top favorite cookie recipe. Though trial and error, I want to include some very helpful hints to use when baking these cookies. The steps in baking these cookies may look long and complicated, but don’t let it discourage you from making these delicious cookies. The steps are actually pretty easy.
Be mindful of marshmallow placement: When scooping the dough into balls, you have to be a little strategic to ensure you have exposed marshmallows on the top of the cookies. Why is this important? If you have exposed marshmallows on the top of the cookie, then they will caramelize when baking causing a gooey delicious toffee-like caramel edges.
Bake on parchment paper: when reading the reviews on these cookies a lot of people had issues with the cookies spreading. So I cooked a batch on parchment paper and a silicon baking mat. What I found is that baking the cookies on parchment paper is definitely the key rather than a silicon baking mat or Silpat. Due to the nonstick surface of the silicone baking mat, the cookies spread easier, baked quicker and burned.
Chill and rest the dough: Chill the cookie dough in the refrigerator for AT LEAST 2 hours and up to 3 days. For best results, I like to chill the cookie dough for a minimum of 24 hours.
Let the cookies rest on the baking sheet for five minutes before moving them with a spatula to a wire rack. For best results, the cookies will look slightly underdone when you pull them from the oven. Give them time on the baking sheet to finish baking–without burning–and cool off.
One thing I did change from the original recipe is the amount of flour used in the recipe. The original recipe calls for 1 and a half cups of all purpose flour. I increased the flour to two cups to help level out all the butter and sugar in the dough along with providing a slightly sturdier base for the the chocolate chips, marshmallows and crunchy cornflake crunch.
And lets talk about this cornflake crunch. Oh my goodness you could just eat this crunchy goodness as a snack or dinner for your prefer. You bake the cornflake crunch separately before making the cookie dough. Make sure the butter is melted completely. There was extra so we all snacked on the crunch while the cookies were baking.
I can honestly say that this cookie is one of my favorite cookies. I am a huge marshmallow fan and the runoff from the marshmallows results in a buttery toffee like goodness around the edges of the cookie.
I mean really how can you go wrong with cornflakes, marshmallows and chocolate chips. I used milk chocolate chips because I don’t like dark chocolate (I know, I know…). You can use whatever chocolate chips you prefer.
Oh So Gooey Cornflake Chocolate Chip Marshmallow CookiesCourse: Dessert, cookiesCuisine: Southern
1 cup unsalted butter, at room temperature (2 sticks – 16 tablespoon
1 1/4 cup granulated sugar
2/3 cup of dark brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon salt
3 cups cornflake crunch (recipe below)
1 cup of mini marshmallows
- Cornflake Crunch
5 cups cornflake cereal
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon salt
8 tablespoons butter, melted
Directions for cookie
- Combine the butter and sugars in the bowl of a stand mixer 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 5 to 6 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 the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
- Still on lows speed, with a paddle attachment add in the cornflake crunch and chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
- Using a small ice cream scoop, scoop and 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 2 hours, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.
- Preheat the oven to 350°F degrees.
- Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 15 minutes. The cookies will puff, crackle, and spread. At the 15-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.
- 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.
- DIRECTIONS FOR CORNFLAKE CRUNCH
- Heat the oven to 275° degrees.
- 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.
- Spread the clusters on a parchment-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.
- 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.
- Your can get the dry powdered milk on Amazon or on your baker’s aisle in your grocery. Yes, in fact, this “milk powder” reference leads to a lot of confusion for people in this cookie recipe. Get a box of nonfat dry milk–that’s the same thing as milk powder.