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.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I always adjust cookie recipes to 350. These cookies look addictive!
Yum!!! Can’t wait to make these.
Can’t decide if I love you or hate you for introducing these to me… haha! 🙂 These remind me of something I had once called “Ranger Cookies”. I loved them, so I will probably love these too!
ha ha! 🙂 it’s okay if you hate me because I share devilishly tempting desserts with you 🙂
I made these and they were wonderful!!! I had to adjust the heat to a lower temp. Mine were a little flatter than yours in the picture, but they sure tasted good.
I think yours probably weren’t flatter – mine were pretty darn flat, too, maybe the picture is misleading! they really are a tasty treat, eh? 🙂
these look soooooo good! how do you think it would work to make the “crunch” with half corn flakes, half rice crispies? thanks for the recipe!
I think that would be a worthy thing to try! 🙂 if you do try it, let us know how it goes – I think it sounds delish!
Which were better, the crispies or flakes?
ummmmm…I think the flakes! 🙂
Thanks Jane! I made these milk bar cookies last week and i have multiple requests for a quadruple batch! These really were the best cookies i have ever made! A little timely with the cornflake crunch and all- but SO worth it! (I even used up the extra crunch in oatmeal) YUM!
yay! so glad you loved them and had success! I agree, it is a little time consuming but TOTALLY worth it! 🙂
Do u think they’d still be good if I made them with cornflake crumbs rather than the crunch?
I think it is worth a try! I think making the crunch give the cookies more flavor and it affects the texture (I think it keeps the cornflakes crunchier), so I personally think it is worth the extra step. but I’m always one for experimenting and simplifying, so I think it’s worth a try 🙂