Cornflake Chip Marshmallow Cookies-Momofuku Inspired

ByRaina

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are more than just a treat; they’re an edible legend. For years, these iconic cookies have captivated taste buds and sparked serious cookie cravings. What is it about these seemingly simple cookies that makes them so utterly irresistible? It’s the audacious combination of textures and flavors, a playful rebellion against traditional baking. Imagin extracte the satisfying crunch of buttery, toasty cornflakes, the gooey, melt-in-your-mouth pull of marshmallows, and the rich, dark chocolatey bursts all coming together in a single, perfectly chewy cookie. These Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies aren’t just a dessert; they’re an experience, a delightful paradox that somehow just works. If you’ve ever wondered what the fuss is about, get ready to dive in and discover the magic for yourself.

Why You Need These Cookies in Your Life

The Ultimate Sweet and Salty Indulgence

Momofuku Milk Bars Cornflake Chip Marshmallow Cookies

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Get ready to embark on a baking adventure that’s truly out of this world! These Cornflake Chip Marshmallow Cookies, inspired by the legendary Momofuku Milk Bar, are a symphony of sweet, salty, crunchy, and gooey. They’re not your average chocolate chip cookie; they’re an experience. The secret lies in the incredible Cornflake Crunch, which adds an irresistible texture and flavor dimension that will have you reaching for more. Don’t be intimidated by the “crunch” component – it’s surprisingly simple to make and absolutely worth it. Let’s dive in and create some cookie magic!

Ingredients:

  • 1 cup (2 sticks) unsalted butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 2/3 cup light brown sugar (packed)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups Cornflake Crunch (recipe below)
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows
  • 5 cups Cornflakes
  • 1/2 cup malted milk powder
  • 3 Tbsp granulated sugar

    • Making the Cornflake Crunch

    This is where the magic begin extracts. The Cornflake Crunch is the soul of these cookies, providing that signature texture.

  • First, preheat your oven to a modest 300°F (150°C). This lower temperature is key to achieving a crispy, toasted crunch without burning.
  • In a large bowl, combine the 5 cups of Cornflakes, 1/2 cup malted milk powder, and 3 tablespoons of granulated sugar. Toss these ingredients together until everything is well distributed. The malted milk powder adds a wonderful depth of flavor that complements the cornflakes beautifully.
  • Next, melt 1/2 cup of unsalted butter (that’s one stick) in a small saucepan or in the microwave. Once melted, pour the butter over the cornflake mixture. Stir gently but thoroughly, ensuring every single cornflake gets coated in that buttery goodness. You want to make sure there are no dry spots.
  • Spread this glorious cornflake mixture evenly onto a large baking sheet lined with parchment paper. The parchment paper makes cleanup a breeze and prevents sticking. Aim for a single layer so that everything toasts uniformly.
  • Bake in the preheated oven for about 10-12 minutes, or until the cornflakes are lightly golden and fragrant. Keep a close eye on them, as they can go from perfectly toasted to burnt very quickly. Once done, remove the baking sheet from the oven and let the crunch cool completely on the baking sheet. As it cools, it will become delightfully crisp. Once fully cooled, break it up into smaller, irregular pieces. This is your incredible Cornflake Crunch! You’ll need 3 cups of this for the cookies.

    • Crafting the Cookie Dough

    Now that we have our star component, it’s time to build the cookie dough.

  • In a large mixing bowl, cream together the 1 cup of softened unsalted butter, 1 1/4 cups of granulated sugar, and 2/3 cup of packed light brown sugar. Beat on medium speed with an electric mixer until the mixture is light, fluffy, and pnon-alcoholic ale yellow. This creaming process incorporates air, which contributes to the cookie’s texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
  • Beat in the large egg and 1/2 teaspoon of vanilla extract until just combined. Don’t overmix at this stage.
  • In a separate medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of salt. Whisking the dry ingredients together ensures that the leavening agents and salt are evenly distributed, preventing any pockets of saltiness or uneven rising in your cookies.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this point. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour.

    • Assembling and Baking the Cookies

    The final steps are where all the delicious elements come together.

  • Now it’s time to fold in the stars of the show: 3 cups of your homemade Cornflake Crunch, 2/3 cup of mini chocolate chips, and 1 1/4 cups of mini marshmallows. Gently fold these ingredients into the cookie dough using a spatula. The goal is to distribute them evenly throughout the dough without crushing the Cornflake Crunch or marshmallows too much. You want to see pockets of crunchy goodness and melty marshmallow in every bite.
  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Using a cookie scoop or two spoons, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between them. These cookies will spread, so give them some breathing room. For larger cookies, you can use about 1/4 cup of dough per cookie.
  • Bake for 10-13 minutes, or until the edges are golden brown and the centers look slightly underbaked. The marshmallows will puff up and get slightly gooey. Resist the urge to overbake; the cookies will continue to set as they cool.
  • Let the cookies cool on the baking sheets for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This resting period on the baking sheet is crucial for them to firm up properly.

    • Enjoy these incredible cookies! They are best served slightly warm when the marshmallows are still wonderfully gooey, but they are also fantastic at room temperature. They are a testament to the power of simple ingredients combined in a clever way to create something truly extraordinary. Happy baking!

    Momofuku Milk Bars Cornflake Chip Marshmallow Cookies

    Conclusion:

    I hope you’re as excited as I am to dive into making these iconic Momofuku Milk Bar Cornflake Chip Marshmallow Cookies! These cookies are truly a revelation – the perfect harmony of sweet, salty, and chewy, with that incredible crunch from the cornflakes. They’re an absolute showstopper and surprisingly achievable in your own kitchen, allowing you to experience that signature Milk Bar magic. Don’t be intimidated by the ingredient list; the results are so worth it. For serving, these are fantastic on their own with a cold glass of milk, but I also love them crum extractbled over ice cream or even as the base for a deconstructed dessert.

    Feeling adventurous? Consider adding a sprinkle of sea salt on top before baking for an extra salty kick, or perhaps some mini chocolate chips for a classic twist. You could also experiment with different types of crushed cereal for a unique flavor profile. The possibilities are endless! I truly encourage you to give this recipe a try. You’ll be amazed at how easily you can recreate these beloved treats and share them with friends and family. They make for a truly memorable bake and a delightful surprise for anyone lucky enough to get one.

    Frequently Asked Questions:

    Can I use regular marshmallows or do they need to be mini?

    You can absolutely use regular marshmallows! If you use regular marshmallows, I recommend cutting them into quarters or smaller pieces to ensure they melt and distribute evenly throughout the cookie dough. Mini marshmallows tend to be a little easier to mix in without them sticking to your hands or the equipment, but either will work beautifully.

    What kind of cornflakes are best for these cookies?

    The recipe typically calls for classic, plain cornflakes. Avoid any varieties that are heavily sugared or coated, as the goal is to get a sweet and salty crunch without overwhelming the cookie with extra sweetness. The plain variety provides the perfect balance of texture and subtle corn flavor that complements the other ingredients so well.

    How should I store these cookies to keep them fresh?

    Once completely cooled, these Momofuku Milk Bar Cornflake Chip Marshmallow Cookies are best stored in an airtight container at room temperature. They should stay delicious for about 3-5 days. If you find they start to harden up a bit, you can pop one in the microwave for about 5-10 seconds to bring back some of that delightful chegrape juicess.

    Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

    Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

    Iconic chewy cookies packed with crunchy cornflakes, melty chocolate chips, and gooey marshmallows. A sweet and salty delight.

    Prep Time
    30 Minutes

    Cook Time
    15 Minutes

    Total Time
    45 Minutes

    Servings
    24 cookies

    Ingredients

    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 1/4 cups granulated sugar
    • 2/3 cup light brown sugar, packed
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 tsp salt
    • 3 cups Cornflake Crunch
    • 2/3 cup mini chocolate chips
    • 1 1/4 cups mini marshmallows
    • 5 cups Cornflakes
    • 1/2 cup malted milk powder
    • 3 Tbsp granulated sugar

    Instructions

    1. Step 1
      For the Cornflake Crunch: In a medium bowl, combine 5 cups cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar. Whisk to combine. Set aside.
    2. Step 2
      In a large bowl, cream together 1 cup unsalted butter, 1 1/4 cups granulated sugar, and 2/3 cup light brown sugar until light and fluffy.
    3. Step 3
      Beat in 1 large egg and 1/2 tsp vanilla extract until well combined.
    4. Step 4
      In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 1/2 tsp salt.
    5. Step 5
      Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    6. Step 6
      Fold in 3 cups Cornflake Crunch, 2/3 cup mini chocolate chips, and 1 1/4 cups mini marshmallows.
    7. Step 7
      Chill the dough for at least 1 hour, or until firm enough to scoop.
    8. Step 8
      Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
    9. Step 9
      Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
    10. Step 10
      Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
    11. Step 11
      Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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