Cornflake Marshmallow Cookies-Momofuku Milk Bar Recipe

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are more than just a cookie; they’re an experience. If you’ve ever had the pleasure of biting into one of these legendary treats, you know exactly what I’m talking about. The perfect harmony of salty, crunchy cornflake pieces, sweet, gooey marshmallow, and rich chocolate chips creates a symphony of textures and flavors that is utterly addictive. It’s no wonder these cookies have garnered such a cult following. What makes the Momofuku Milk Bar Cornflake Chip Marshmallow Cookies so special? It’s that unexpected crunch from the cornflakes, a delightful surprise that elevates a classic cookie into something truly extraordinary. They capture that nostalgic comfort of childhood cereal with the sophisticated indulgence of a gourmet dessert, making them a must-try for any cookie enthusiast.

The Ultimate Comfort Cookie: Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Prepare yourselves, cookie lovers, because we’re about to embark on a journey to create one of the most iconic and utterly delicious cookies out there: the Cornflake Chip Marshmallow Cookie from Momofuku Milk Bar. These aren’t your average chocolate chip cookies; they’re a textural masterpiece, a symphony of sweet, salty, crunchy, and chewy that will have you reaching for just one more (and then another). The secret? The incredible Cornflake Crunch, a surprisingly simple yet game-changin extractg component that elevates this cookie from good to legendary. Let’s get baking!

Ingredients:

For the Cornflake Crunch:

Instructions:

Step 1: Prepare the Irresistible Cornflake Crunch

This is where the magic begin extracts! In a large bowl, gently crush your 5 cups of cornflakes. You don’t want to pulverize them into dust; aim for a mixture of smaller pieces and some larger flakes for textural variety. Think of it as a coarse crum extractb. Next, add the malted milk powder and the 3 tablespoons of granulated sugar to the crushed cornflakes. Whisk everything together until it’s well combined. This mixture is your foundation for that signature crunch. Set this aside; we’ll be incorporating it later.

Step 2: Creaming the Base – The Foundation of Flavor

Now, let’s get to the cookie dough itself. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Creaming is crucial here. You want to beat these ingredients together until they are light and fluffy, which should take about 3-5 minutes. This process incorporates air, which contributes to the cookie’s texture and prevents it from being too dense. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 3: Adding Wet Ingredients and Dry Components

Once the butter and sugars are perfectly creamed, add the large egg and the vanilla extract. Beat again until well combined and the mixture is smooth. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and the 1 1/2 teaspoons of salt. This ensures your leavening agents and salt are evenly distributed, which is vital for consistent cookie rise and flavor. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies.

Step 4: Incorporating the Stars of the Show

This is the moment we’ve all been waiting for! Gently fold in the prepared Cornflake Crunch, the mini chocolate chips, and the mini marshmallows into the cookie dough. Use a sturdy spatula or your hands for this. You want to distribute these delicious additions evenly throughout the dough without overworking it. The Cornflake Crunch will create pockets of glorious crunch, the chocolate chips will provide pockets of melty goodness, and the marshmallows will offer a delightful chewy surprise.

Step 5: Shaping and Baking for Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Scoop generous portions of cookie dough onto the prepared baking sheets, leaving about 2-3 inches between them to allow for spreading. The recipe makes about 18-24 cookies, depending on your scoop size. For the best results, I like to roll each scoop into a rough ball. Bake for 10-12 minutes, or until the edges are golden brown and the centers still look slightly soft. They will continue to set up as they cool.

Step 6: The Crucial Cooling and Enjoyment Phase

This is arguably the hardest part: waiting! Once the cookies are out of the oven, let them cool on the baking sheets for about 5-10 minutes. This is essential for them to firm up properly. Then, carefully transfer the cookies to a wire rack to cool completely. This allows for even air circulation and prevents the bottoms from becoming soggy. Once cooled, prepare yourself for pure cookie bliss. The contrast of the crispy cornflakes, the chewy marshmallow, the melty chocolate, and the rich cookie base is truly something special. These are best enjoyed at room temperature, but I won’t judge if you sneak a warm one! Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy every single bite!

Conclusion:

There you have it – the ultimate guide to recreating Momofuku Milk Bar’s iconic Cornflake Chip Marshmallow Cookies right in your own kitchen! This recipe truly is a triumph of texture and flavor. The satisfying crunch of the cornflake crum extractbs, the chewy delight of the melted marshmallows, and the rich, buttery cookie base create an unforgettable dessert experience. It’s the perfect balance of sweet, salty, and a touch of nostalgic comfort. These cookies are wonderfully versatile; enjoy them warm with a glass of milk, crum extractbled over ice cream, or as a surprising addition to a s’mores board. Feeling adventurous? Consider adding a swirl of caramel to the dough or even a sprinkle of sea salt on top before baking for an extra flavor dimension. I wholeheartedly encourage you to give this recipe a try. It’s more accessible than you might think, and the results are absolutely spectacular. Get ready to impress yourself and anyone lucky enough to share these incredible treats!

Frequently Asked Questions:

Can I use different types of marshmallows?

Absolutely! While the recipe calls for standard marshmallows, you can experiment with mini marshmallows for a slightly different melt, or even flavored marshmallows for a unique twist. Just be mindful of how they might affect the overall sweetness.

What if I don’t have cornflake cereal?

You can achieve a similar crunchy texture by finely crushing other crispy cereals like Rice Krispies or even pretzel sticks. The goal is to get those delightful little crunchy bits into your cookie dough for that signature texture.

Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

Chewy, sweet, and crunchy cookies loaded with cornflake crunch, chocolate chips, and marshmallows.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 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 large bowl, combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar. Stir until well combined.
2. Step 2
   Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
3. Step 3
   Add wet ingredients: Beat in the egg and vanilla extract until combined.
4. Step 4
   Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5
   Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6
   Fold in add-ins: Gently fold in the Cornflake Crunch, mini chocolate chips, and mini marshmallows.
7. Step 7
   Chill the dough: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
8. Step 8
   Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Step 9
   Scoop and bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
10. Step 10
    Cool the cookies: 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.