Cornflake Marshmallow Cookies- Momofuku Milk Bar Recipe

ByCourtney

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are, quite simply, a revelation. If you’ve ever had the pleasure of biting into one of these legendary treats, you know exactly what I’m talking about. They’re not just cookies; they’re an experience. The magic lies in their deceptively simple yet utterly brilliant combination of flavors and textures. Imagin extracte the salty crunch of toasted cornflakes, the gooey, sweet chew of melted marshmallows, all enrobed in a perfectly baked, slightly sweet cookie dough. It’s a symphony of contrasts that hits every single pleasure center in your brain. People flock to Milk Bar for these, and for good reason. The Cornflake Chip Marshmallow Cookie has become an icon, a testament to how unexpected ingredients can create something truly extraordinary and utterly craveable.

Momofuku Milk Bars Cornflake Chip Marshmallow Cookies

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Get ready to embark on a culinary adventure that will tantalize your taste buds and bring a touch of New York City’s iconic Milk Bar right into your kitchen. These Cornflake Chip Marshmallow Cookies are not your average chocolate chip cookie. They are a symphony of textures and flavors, a delightful balance of sweet, salty, crunchy, and gooey. The star of the show is the incredible Cornflake Crunch, a secret weapon that elevates these cookies from delicious to downright legendary. If you’ve ever dreamt of recreating that magical bite, this recipe is your golden ticket.

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

    • The Foundation: Making the Cornflake Crunch

    Before we even think about cookies, we need to prepare our secret ingredient: the Cornflake Crunch. This is what gives these cookies their signature texture and addictive quality.

  • Prepare the Cornflake Mixture: In a large bowl, combine the 5 cups of Cornflakes, 1/2 cup malted milk powder, and 3 tablespoons of granulated sugar. Whisk them together thoroughly. The malted milk powder adds a subtle, toasty depth of flavor that is utterly divine.
  • Melt the Butter: In a separate medium saucepan, melt 1/2 cup (1 stick) of unsalted butter over low heat. You don’t want it to brown, just gently melt.
  • Combine and Toast: Pour the melted butter over the cornflake mixture. Stir gently until all the cornflakes are evenly coated in the butter. The goal is to slightly toast the cornflakes and help them clump together a bit. This will happen as they cool. Spread this mixture onto a baking sheet lined with parchment paper. Let it cool completely. Once cool, break up any large clumps and set aside. This is your precious Cornflake Crunch!

    • Crafting the Cookie Dough

    Now for the cookie dough itself. We’re going for a rich, buttery base that can hold up to all the wonderful additions.

  • Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat them with an electric mixer on medium speed until the mixture is light, fluffy, and pnon-alcoholic ale yellow in color. This usually takes about 3-5 minutes. Don’t rush this step; creaming is crucial for developing the cookie’s texture. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly.
  • Add Wet Ingredients: Beat in the large egg and vanilla extract until just combined. The mixture might look a little curdled at this stage, which is perfectly fine.
  • Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking the dry ingredients separately helps to distribute the leavening agents and salt evenly throughout the flour, preventing any pockets of saltiness or uneven rise in your cookies.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can develop the gluten in the flour too much, resulting in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour.
  • Fold in the Goodies: Now comes the exciting part! Gently fold in the prepared Cornflake Crunch, mini chocolate chips, and mini marshmallows. Use a spatula or wooden spoon for this. The dough will be quite thick and studded with all these delicious bits. Try to distribute them as evenly as possible, but don’t worry if it’s not perfect – those pockets of extra crunch or gooey marshmallow are part of the magic.

    • Baking to Perfection

    The final stage is where all your hard work transforms into warm, gooey, crunchy cookie perfection.

  • Chill the Dough (Optional but Recommended): For the best results, it’s highly recommended to chill the cookie dough for at least 30 minutes, or even up to 2 days. Cover the bowl tightly with plastic wrap and refrigerate. Chilling the dough allows the flavors to meld and the fat to firm up, which helps prevent the cookies from spreading too much during baking and creates a more concentrated flavor and a chewier cookie.
  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
  • Scoop the Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform sizes, or just eyeball it. For an extra Milk Bar touch, you can slightly flatten each dough ball with the palm of your hand before baking.
  • Bake: Bake for 10-13 minutes, or until the edges are golden brown and the centers still look slightly soft and underbaked. They will continue to cook as they cool on the baking sheet. Resist the urge to overbake; a slightly gooey center is precisely what we’re aiming for.
  • Cool and Enjoy: Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. As they cool, the marshmallows will set slightly, and the Cornflake Crunch will achieve its perfect crispness. These cookies are absolutely divine when they are still a little warm, but they are also fantastic at room temperature. Enjoy the symphony of textures and flavors – you’ve earned it!

    • Momofuku Milk Bars Cornflake Chip Marshmallow Cookies

    Conclusion:

    And there you have it – the magic behind Momofuku Milk Bar’s iconic Cornflake Chip Marshmallow Cookies! This recipe truly delivers that unforgettable, sweet-and-salty crunch that has made them a sensation. The genius lies in the clever combination of buttery cookie dough, crunchy cornflake cereal, and gooey, toasted marshmallows, all balanced by those salty potato chips. It’s a textural masterpiece that is surprisingly achievable in your own kitchen.

    These cookies are absolutely phenomenal served warm, with the marshmallows still slightly molten and the cornflakes at their crispiest. They’re perfect with a glass of cold milk, a cup of coffee, or even alongside a scoop of vanilla ice cream for an extra decadent treat. For those looking to put their own spin on this classic, consider adding a pinch of sea salt flakes on top before baking, or even experimenting with different types of crunchy cereals. Don’t be afraid to get creative!

    I genuinely encourage you to give these Cornflake Chip Marshmallow Cookies a try. They are a delightful challenge that rewards you with a truly sensational cookie experience. You’ll be amazed at how quickly they disappear!

    Frequently Asked Questions:

    Can I make these cookies ahead of time?

    Yes, you absolutely can! You can prepare the cookie dough balls and store them, covered, in the refrigerator for up to 2 days, or freeze them for up to a month. Bake them from frozen, adding a few extra minutes to the baking time. Just be aware that the marshmallow might not get quite as toasted and gooey if baked from frozen, but they will still be delicious.

    What kind of potato chips work best?

    The recipe calls for plain, salted potato chips for their salty crunch and neutral flavor. Ruffled chips tend to hold their shape and texture better than thin, delicate ones. Avoid flavored chips, as they can overpower the other flavors in the cookie.

    My marshmallows aren’t toasting. What can I do?

    To ensure your marshmallows toast nicely, it’s often best to place the cookies under the broiler for the last minute or two of baking, watching them very carefully to prevent burning. Alternatively, you can lightly toast them with a kitchen torch after the cookies have cooled slightly.

    Momofuku Milk Bar's Cornflake Chip Marshmallow Cookies

    Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

    Chewy, sweet, and salty cookies loaded with the irresistible crunch of cornflakes and the gooeyness of marshmallows.

    Prep Time
    20 Minutes

    Cook Time
    15 Minutes

    Total Time
    35 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: Combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar in a bowl. Mix well.
    2. Step 2
      In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/4 cups granulated sugar, and 2/3 cup packed light brown sugar until light and fluffy.
    3. Step 3
      Beat in 1 large egg and 1/2 tsp vanilla extract until well combined.
    4. Step 4
      In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1 1/2 tsp salt.
    5. Step 5
      Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    6. Step 6
      Gently fold in 3 cups Cornflake Crunch, 2/3 cup mini chocolate chips, and 1 1/4 cups mini marshmallows.
    7. Step 7
      Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
    8. Step 8
      Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
    9. Step 9
      Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
    10. Step 10
      Let 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.

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