Cornflake Crunch Cookie Recipe

Cornflake Crunch Cookies

Cornflake Crunch Chocolate Chip Marshmallow Cookie Recipe

Crispy, crunchy, and studded with salty flakes and chewy marshmallows, its everything a cookie should be.

 From Momofuku: Sometimes recipes are too good to be true. l thought this was a local original, but a seasoned baker pointed out that these were, in fact, the famous Momofuku Cornflake cookies from Milk Bar’s Christina Tosi. Well, we still love them, and wanted to pass along the recipe.

Ingredients

Step One: Cornflake Crunch

Ingredients
5 c. cornflakes
½ c. milk powder
3 tbsp. sugar
1 tsp. kosher salt
9 tbsp. butter, melted

Instructions
1. Heat oven to 275°.

2. In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)

3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

Step Two: Cookies

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 350°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

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1 Comment

  1. I can’t make coconut macaroons to save my life but I tried to make them again this year and failed…again!! Instead of tossing the pieces I crumbled them up and toasted them on a cookie sheet. I used this recipe and replaced the cornflake crunch with the macaroon pieces and the cookies were amazing!!! Super chewy and crunchy on the edges because of the marshmallows and the coconut flavor was amazing!!! Thanks for the recipe :)

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