Name: Momofuku Milk Bar's Cornflake Chip Marshmallow Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 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

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are more than just a cookie; they are an experience. If you’ve ever found yourself daydreaming about that perfect balance of sweet, salty, and chewy, then you know exactly what I’m talking about. These iconic cookies have captured the hearts (and taste buds!) of dessert lovers worldwide, and it’s not hard to see why. They’re a delightful paradox – simultaneously nostalgic and utterly innovative. The genius lies in their unexpected yet harmonious blend of crispy, buttery cornflakes, intensely rich chocolate, and gooey, melted marshmallows, all bound together in a wonderfully chewy cookie base. It’s this unique combination that elevates the humble cookie into something truly extraordinary. I’m so excited to share my journey to recreating these legendary Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies so you can experience their magic right in your own kitchen!

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Prepare yourself for a cookie experience unlike any other! These Cornflake Chip Marshmallow Cookies, straight from the legendary Momofuku Milk Bar, are a revelation of textures and flavors. They’re a delightful interplay of sweet, salty, crunchy, and gooey, all wrapped up in a chewy cookie hug. While the ingredient list might seem a tad long, trust me, each component plays a crucial role in achieving that iconic Milk Bar magic. The secret lies in the “Cornflake Crunch,” a homemade element that elevates these cookies from ordinary to extraordinary. So, roll up your sleeves, preheat your ovens, and let’s embark on this delicious adventure!

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 provides that signature crispy, nutty texture that makes these cookies so addictive.

Prep the Cornflakes and Malted Milk Powder: In a medium bowl, combine the 5 cups of Cornflakes, 1/2 cup malted milk powder, and 3 tablespoons of granulated sugar. Gently crush the cornflakes with your hands until they are in small, irregular pieces, but not completely pulverized into dust. You want a variety of sizes for good texture. This mixture forms the base of your crunch. Set aside.

Crafting the Cookie Dough:

Now, let’s build the foundation of our glorious cookies.

Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the softened 1 cup of unsalted butter, 1 1/4 cups of granulated sugar, and 2/3 cup of packed light brown sugar. Beat on medium-high speed for about 3-4 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale in color. Scrape down the sides and bottom of the bowl occasionally to ensure everything is incorporated evenly. This creaming process is essential for creating a tender cookie.

Add Wet Ingredients: Add the 1 large egg and 1/2 teaspoon of vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until just combined and no streaks of egg are visible. Don’t overmix at this stage; we don’t want to develop too much gluten.

Combine Dry Ingredients: 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 ensures that the leavening agents and salt are evenly distributed throughout the flour, which will lead to consistent baking.

Incorporate Dry into Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no dry streaks of flour remain. Be careful not to overmix the dough. Overmixing can result in tough cookies.

Fold in the Goodies: Now comes the best part! Gently fold in the 3 cups of prepared Cornflake Crunch, 2/3 cup of mini chocolate chips, and 1 1/4 cups of mini marshmallows using a spatula or wooden spoon. Fold until they are evenly distributed throughout the dough. The dough will be quite thick and chunky, filled with all those delightful inclusions.

Baking and Beyond:

The moment of truth! Let’s transform this glorious dough into baked perfection.

Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours, or preferably overnight. This chilling period is crucial. It allows the flavors to meld together, the butter to firm up (which prevents the cookies from spreading too much during baking), and makes the dough easier to scoop.

Preheat and Prepare Baking Sheets: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

Scoop the Dough: Use a medium-sized cookie scoop (about 2 tablespoons) or two spoons to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Don’t flatten them; the balls will spread naturally.

Bake to Golden Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers still look slightly soft. The marshmallows might puff up and get a little toasty, and the Cornflake Crunch will be fragrant. The cookies will continue to set as they cool.

Cool and Enjoy: Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up enough to be moved without breaking. The aroma will be non-intoxicating, and resisting the urge to dive in immediately might be the hardest part!

These cookies are best enjoyed slightly warm, with the gooey marshmallows and melty chocolate chips at their peak. They are a true testament to the power of simple ingredients transformed into something utterly magical. Enjoy every crunchy, chewy, sweet, and salty bite!

Conclusion:

There you have it – the sensational Momofuku Milk Bar Cornflake Chip Marshmallow Cookies! This recipe is an absolute triumph, offering a delightful explosion of textures and flavors that are truly unforgettable. The unexpected crunch of the cornflake, the gooey pull of the marshmallow, and the rich sweetness of the chocolate chips all come together in perfect harmony. These cookies are more than just a treat; they’re an experience that will impress anyone lucky enough to try them. They are perfect for any occasion, from a casual afternoon snack to a show-stopping dessert at a party. For serving suggestions, I love enjoying them warm with a glass of cold milk, but they are equally fantastic at room temperature, making them perfect for packing in lunches or sharing with friends.

Don’t be afraid to experiment! If you’re feeling adventurous, consider adding a sprinkle of sea salt on top before baking for an extra layer of salty-sweet goodness, or even a drizzle of melted chocolate once cooled. You could also try incorporating different types of chocolate chips, like dark or white chocolate, to tailor them to your preferences. I truly encourage you to give this Momofuku Milk Bar Cornflake Chip Marshmallow Cookies recipe a try. It’s a rewarding baking adventure that delivers a truly delicious outcome. Happy baking!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! These cookies store wonderfully. Once completely cooled, you can keep them in an airtight container at room temperature for up to 3-4 days. They often taste even better the next day as the flavors meld together.

My marshmallows melted and spread too much. What did I do wrong?

This can happen if the marshmallows are added too early in the baking process or if the cookies are baked at too high a temperature. Try adding the marshmallows during the last few minutes of baking, or even gently pressing them into the cookies right after they come out of the oven. Ensure your oven temperature is accurate as well.

Are there any nut-free variations?

Yes! The base cookie recipe is naturally nut-free. If you are concerned about cross-contamination, ensure all your ingredients, especially the chocolate chips and cornflakes, are processed in nut-free facilities. Always check packagin extractg for allergen information.

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Chewy, sweet, and salty cookies packed with the irresistible crunch of cornflakes, the gooeyness of marshmallows, and the richness of chocolate.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
12 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

Step 1
Cream together the softened butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.
Step 2
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 4
Gently fold in the Cornflake Crunch, mini chocolate chips, and mini marshmallows.
Step 5
Prepare the Cornflake Crunch by combining 5 cups of Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar. Bake at 300°F (150°C) for 10 minutes, stirring halfway through. Let cool completely before using.
Step 6
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Step 9
Let the cookies cool on the baking sheets for a few 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.

Cornflake Chip Marshmallow Cookies-Momofuku Inspired Recipe

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies