Cornflake Chocolate Chip Marshmallow Cookies: Genius with a Touch of B*tch

October 2, 2018
cornflake cookies1

One of my favorite things about baking is the structure. You are presented with precisely measured ingredients that you need to combine in a pre-set sequence, and bake for a defined amount of time at an exact temperature. If you follow all that, you’ll end up with something delicious, 9.5 times out of 10.

cornflake cookies3

But then, there’s structure and there’s Christina Tosi. Tosi is the owner/chef behind Momofuku Milk Bar and the creator of some of the most delicious and inventive baked goods in recent memory. She is also probably the bossiest cookbook writer I’ve ever come across. And she’s not the most relatable, either.

She says things like, “Everyone thinks they know how to mix a cookie but I disagree,” and “Don’t mess around with cocoa powder. We use Valrhona brand.” She also requires you to make your own Concord grape juice from scratch, and prohibits you from substituting some of her ingredients.

cornflake cookies4

So Christina Tosi is a bit of a b… Well, let’s just say a little inflexible, even by my rule-loving standards. However, she IS the genius behind Crack Pie and Cereal Milk, so bossiness aside, she knows her stuff. And despite her being a Nazi about her 10-minute creaming method and preferred size of chocolate chips (mini ones only, and not regular sized ones, mind you), I tried making her Cornflake Chocolate Chip Marshmallow Cookies.

cornflake cookies2

The cookies are crackly on the outside, and chewy and sticky from the marshmallows in the middle. In one bite, you get a hint of chocolate, the salty-milky sweetness of the cornflake, and the toasted caramel flavor from the melted marshmallows. While they are not exactly like the ones I had from the actual Momofuku Milk Bar in NYC, they sure are pretty close, and are well worth the effort required by Tosi’s finicky recipes.

Three cookies with a side of bossy, please!

Cornflake Chocolate Chip Marshmallow Cookies from Milk: The Momofuku Milk Bar Cookbook

Ingredients for the Cornflake Crunch

  • ½ (12-ounce) box cornflakes (about 5 cups)
  • ½ cup milk powder
  • 3 tbsp sugar
  • 1 tsp coarse salt
  • 9 tbsp (130 grams) melted butter

Ingredients for the Cookies

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • ½ tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¼ tsp coarse salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 ¼ cups mini marshmallows

Procedure for the Cornflake Crunch

  1. Preheat oven to 275 °F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  2. Place cornflakes in a medium bowl. With clean hands, crush the cereal until the flakes are about a quarter of their original size. Add the milk powder, sugar, and salt. Toss to combine. Add butter and toss to form small clusters.
  3. Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely before using for the cookies.

Procedure for the Cookies

  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high for 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla and beat for 7 to 8 minutes. At this point, the butter mixture should be pale yellow with a hint of brown from the sugar, and should have doubled in volume. The mixture should also be puffy and voluminous, with soft peaks.
  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
  3. With the mixer on low, add cornflake crunch and chocolate chips. Mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
  4. Line an air-tight plastic container with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/4-cup measuring cup, portion dough out onto prepared container. Pat tops of cookie domes flat. Cover tightly and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature, or they will not hold their shape.
  5. Preheat oven to 375 °F. Line baking sheets with parchment paper or nonstick baking mats.
  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake for about 15 minutes or until golden brown at the edges and light brown at the center. The cookies will spread, puff and crackle and that’s what you want.

Notes

  1. I highly recommend making a full batch of the Cornflake crunch, even if the recipe only calls for about ¾ of the recipe. You will be snacking on it so much that you will probably leave just enough for the cookies.
Katrina Iriberri Katrina Iriberri

Katrina is a finance worker bee who would never say no to anything flavored salted caramel. When she’s not baking something with chocolate or cream cheese in it, she’s either reading Austen, or Googling the best places to eat in NYC or Paris. She dreams of watching the El Classico at the Bernabéu one day (with Real Madrid winning, of course) and of being adopted by Ina and Jeffrey Garten, if only to inherit Ina’s barn and kitchen.

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9 comments in this post SHOW

9 responses to “Cornflake Chocolate Chip Marshmallow Cookies: Genius with a Touch of B*tch”

  1. Clarissa says:

    Sounds good. 🙂 Like smores, but instead of graham, there’s the cereal with a crunch. Will try to make this soon 😀

  2. Kasey Albano says:

    i tried making her compost cookies, they were amazing too 🙂

    my only problem with her recipes is that they sometimes come out a little too sweet, and so sometimes i do some liberties with reducing the sugar and glucose.

  3. Christina Tosi has an even b*tchier cookie recipe: the one for blueberries-and-cream cookies. It’s a crazy-arse exercise in baking (you have to mix and bake powdered milk with a number of other ingredients to make the milk crumbs the dough is rolled in before baking), but the effort – and bloody calories – are so damned worth it.

    • Katrina says:

      Haha! I’ve read mixed reviews about that cookie, so I really wasn’t interested in making it. But you’re right, the recipe is something else.

      Christina always seems to want to do things the hardest way possible. Have you seen her method for cakes? Instead of baking them in round pans like a normal person, she wants you to bake them in sheet pans AND THEN cut out circles using cake rings. Ugggh.

  4. Mon says:

    What kind of powdered milk did you use?

  5. Kate says:

    what kind of powder milk?

  6. […] you’re looking for, there’s a cookie recipe that meet your requirements. We even have a few unique ones of our own right here on […]

  7. Daphne Lutero-Stolmeier says:

    I actually improvised this cookie recipe gluten-free, I used buttermilk powder because the only powder milk I can find at the health food stores here in Maui are fat free.

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