Cornflake Chip Marshmallow Cookies- Momofuku Inspired Recipe

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies have achieved legendary status for a reason. They are, quite simply, one of the most utterly delicious and addictively unique cookies out there. When I first encountered these gems, I was immediately hooked. The magic lies in that unexpected crunch from the cornflake crum extractbs, perfectly balanced by the chewy sweetness of the marshmallow and the rich, salty bite of the chocolate. It’s a symphony of textures and flavors that dance on your palate, making each bite a delightful surprise. What truly sets the Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies apart is their fearless embrace of contrasting elements. They’re not just a cookie; they’re an experience, a playful exploration of sweet and savory that has captured the hearts (and taste buds!) of countless dessert enthusiasts. I can’t wait to share how you can recreate this iconic treat in your own kitchen.

Why You’ll Love This Recipe

The Ultimate Comfort Cookie with a Gourmet Twist

Momofuku Milk Bar’s Iconic Cornflake Chip Marshmallow Cookies

There are cookies, and then there are cookies. The Cornflake Chip Marshmallow Cookie from Momofuku Milk Bar falls firmly into the latter category. It’s a cookie that defies expectations, a delightful textural adventure that balances sweet, salty, and unbelievably crunchy. If you’ve ever had the pleasure of tasting one, you know the magic we’re talking about. If you haven’t, prepare yourself for a revelation. This isn’t your average chocolate chip cookie; it’s a meticulously crafted masterpiece that’s surprisingly achievable in your own kitchen.

The secret to these legendary cookies lies in their unique ingredients and a special crunch component that elevates them beyond the ordinary. We’re going to break down how to make them, including the crucial “Cornflake Crunch” that provides that signature texture and flavor. Get ready to impress yourself and anyone lucky enough to snag one of these incredible cookies.

Ingredients:

For the Cornflake Crunch:

Instructions:

Step 1: Prepare the Cornflake Crunch

This is where the magic begin extracts! You can’t have these cookies without the Cornflake Crunch. It’s incredibly simple to make. Preheat your oven to 300°F (150°C). In a large bowl, combine the 5 cups of cornflakes, 1/2 cup of malted milk powder, and 3 tablespoons of granulated sugar. Gently toss them together until everything is evenly distributed. Don’t crush the cornflakes too much at this stage; we want some texture! Spread this mixture in a single layer on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until the cornflakes are lightly toasted and fragrant. Keep a close eye on them as they can burn quickly. Once baked, remove from the oven and let it cool completely on the baking sheet. As it cools, it will become wonderfully crispy. Once cooled, you’ll break it up into smaller pieces, aiming for a texture that’s a mix of larger flakes and finer crum extractbs. This is the heart of your cookie’s crunch!

Step 2: Cream the Butter and Sugars

Now it’s time to build the cookie base. In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, 1 1/4 cups of granulated sugar, and 2/3 cup of packed light brown sugar. Beat them on medium speed for about 3-5 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale in color. This creaming process incorporates air, which is essential for a good cookie texture. Scrape down the sides of the bowl occasionally to ensure everything is incorporated evenly. The brown sugar adds moisture and a lovely caramel note.

Step 3: Add Wet Ingredients and Dry Ingredients

To the creamed butter and sugar mixture, add the large egg and 1/2 teaspoon of vanilla extract. Beat until just combined, making sure not to overmix at this stage. 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. This dry ingredient mixture will ensure even distribution of leavening agents and salt, which is crucial for flavor and texture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this point; overmixing can lead to tough cookies.

Step 4: Fold in the Goodies

This is where we bring it all together to create that signature Momofuku flavor and texture. Gently fold in the 3 cups of your prepared Cornflake Crunch, 2/3 cup of mini chocolate chips, and 1 1/4 cups of mini marshmallows into the cookie dough. Use a spatula or wooden spoon for this step. Be deliberate but gentle. You want to distribute these elements throughout the dough without crushing the cornflakes or marshmallows too much. The dough will be quite thick and studded with all these delicious additions. Some marshmallows might start to melt slightly, and that’s perfectly okay – it will contribute to a gooey center.

Step 5: Chill and Bake for Perfection

Scoop the cookie dough onto a parchment-lined baking sheet, using a tablespoon or a cookie scoop. Aim for generous portions, as these cookies spread. You can make them as large or as small as you like, but the origin extractal recipe yields substantial cookies. It’s highly recommended to chill the dough balls for at least 30 minutes (or up to 2 days) in the refrigerator before baking. This chilling step is critical for preventing excessive spreading and ensuring a thicker, chewier cookie. Preheat your oven to 350°F (175°C). Bake for 10-14 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet. Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. The residual heat will finish cooking the centers, and the marshmallows will become wonderfully gooey. Enjoy these incredibly addictive cookies!

Conclusion:

And there you have it! These Cornflake Chip Marshmallow Cookies are an absolute game-changer, perfectly capturing that addictive sweet and salty crunch that makes them so iconic. The genius combination of buttery cookie dough, toasted cornflakes, melty marshmallows, and rich chocolate chips creates a textural and flavor masterpiece. They’re not just cookies; they’re an experience! They’re incredibly satisfying to bake and even more rewarding to devour. I truly hope you’ll give this Momofuku Milk Bar-inspired recipe a try. They are the perfect treat for any occasion, from a casual afternoon snack to a show-stopping dessert at a gathering.

For serving, I love them slightly warm, allowing the chocolate and marshmallow to be extra gooey. They are also fantastic at room temperature, offering a delightful crispness. Feel free to get creative with variations! Consider adding a sprinkle of flaky sea salt on top before baking for an extra salty kick, or even incorporating some browned butter into the dough for a deeper nutty flavor. Don’t be afraid to experiment and make them your own! These cookies are a testament to how simple ingredients can create something truly extraordinary.

FAQs:

Can I make the dough ahead of time?

Yes, absolutely! The dough for these Cornflake Chip Marshmallow Cookies can be made and chilled for up to 3 days. Chilling actually helps to develop the flavors further and makes the dough easier to handle.

What kind of chocolate chips are best?

I’ve found that a mix of semi-sweet and milk chocolate chips offers a great balance of sweetness and richness. However, feel free to use your favorite kind – dark chocolate chips would also be delicious!

My cookies spread too much. What went wrong?

Cookie spread can be tricky! Ensure your butter isn’t too soft when you cream it with the sugar. Also, chilling the dough thoroughly before baking is crucial. If your kitchen is particularly warm, your dough might be softening too quickly between scooping and baking, so work efficiently or pop the tray back in the fridge for a few minutes.

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Chewy, sweet, and crunchy cookies packed with cornflake crunch, chocolate chips, and marshmallows, inspired by Momofuku Milk Bar.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 Minutes

Servings
Approximately 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: Preheat oven to 300°F (150°C). Combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar. Stir in 4 tablespoons melted unsalted butter and 1/4 cup light corn syrup until well coated. Spread evenly on a baking sheet lined with parchment paper. Bake for 10-12 minutes, stirring halfway, until golden and crisp. Let cool completely.
2. Step 2
   In a large bowl, cream together 1 cup room temperature 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 on low speed 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
   Chill the dough for at least 30 minutes, or until firm enough to scoop.
8. Step 8
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
9. Step 9
   Bake for 10-12 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 5-10 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.