Today we’re using the cornflake crunch!
Our family calls these cookies the Milk Bar Cookies. When I was out in New Jersey this summer, my sister-in-law made them and it was love at first bite. Actually, more than love. Holy cow, people. SO GOOD.
These cookies are unique and special and oh-so-yummy. The cornflake crunch is perfect in the cookie both flavor- and texture-wise and the marshmallows cook out to create great texture and a sweetness that nicely counterbalances the semi-salty flavor of the cornflakes. Plus there’s chocolate. Bingo.
The recipe comes from the Momofuku Milk Bar cookbook I told you about yesterday. I borrowed the book from my sister-in-law and need to get my own copy stat. Any cookbook that has two pages devoted to explaining the cookie dough mixing process is a book that needs to be on my bookshelf!
- 16 tablespoons butter, softened at room temp
- 1¼ cups granulated sugar
- ⅔ cup firmly packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ teaspoons salt (Jane note: I only did ½ teaspoon salt and I thought that was plenty, and I love salt)
- 3 cups Cornflake Crunch
- ⅔ cup mini chocolate chips (Jane note: mini chips distribute better; also, I did 1 cup of chocolate chips and wish I had done even more, like 1½ cups)
- 1¼ cup mini marshmallows
- Combine butter and sugars in mixer with paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down sides of bowl, add egg and vanilla and beat for 7-8 minutes on high. Scrape down sides of bowl.
- Reduce speed to low and add flour, baking powder, baking soda, and salt. Mix just until dough comes together, 1 minute. Scrape down sides of bowl. Add cornflake crunch and chocolate chips and mix on low for 30-45 seconds, just until mixed. Stir in the marshmallows just until mixed.
- The original recipe calls for a 2¾-ounce scoop (or ⅓ cup) measure. I did do this, but I wish I had used my small scoop. The cookies spread out a lot and my oven cooks so unevenly that I think a smaller cookie would have cooked more evenly. ANYWAY…back to the recipe!
- Portion out the dough onto parchment- or wax paper-lined cookie sheet. Press down the domes to flatten, cover in plastic wrap and freeze for 1 hour or up to 1 week. Do not bake from room temperature or they will spread too much when cooking. Once they were frozen, I moved them to a ziploc bag to store in the fridge/freezer.
- Preheat oven to 375. (Jane note: I cooked them at 350)
- Arrange dough a minimum of 4 inches apart if using the large scoop (cookies spread a lot) on parchment- or Silpat-lined cookie sheet. Bake for 18 minutes. Rotate pan halfway through. Cookies should be brown on edges and starting to brown in the center when you take them out of the oven.
- Cool completely on the cookie sheet then eat or store in an airtight container. Will store for 5 days or up to 1 month in the freezer.