CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 to 20 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- 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 sides of bowl with a spatula.
- 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.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap 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.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
MILK BAR CORNFLAKE MARSHMALLOW CHOCOLATE CHIP COOKIES
Milk Bar Cornflake Marshmallow Cookies just like the ones served in Momofuku Milk Bar in NYC! I think my version is even BETTER...and they're easier to make! See my tips and tricks on making these incredible cornflake chocolate chip cookies in your own kitchen.
Provided by Jessica & Nellie
Categories Cookies
Time 40m
Number Of Ingredients 17
Steps:
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
- On low speed, paddle in the corn flake crunch and mini chocolate chips until they're incorporated.
- Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
- Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
- Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine... so use your discretion!)
- Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
- Heat the oven to 275°f.
- Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
- Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
- Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)
CORNFLAKE-CHOCOLATE-CHIP-MARSHMALLOW COOKIES
This is a recipe from a cookbook called "Milk" Momofuku Milk Bar by Christina Tosi. I've made them a few times...really, really wonderful!
Provided by Grace Lynn
Categories Dessert
Time 2h40m
Yield 15-20 Cookies, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- 3 Cups Cornflake Crunch, ingredients and directions (Food.com can't recognize 3 cups Cornflake Crunch in the ingredients section so I have to put it here) Recipe makes about 4 cups, only need 3 cups.
- 5 Cups Cornflakes.
- 1/2 Cup Milk Powder.
- 3 Tablespoons Sugar.
- 1 Teaspoon Kosher Salt.
- 9 Tablespoons Butter, melted.
- Heat the oven to 275 degrees F.
- Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
- Spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
- Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
- Cookies:.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
- Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they're incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
- Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not hold their shape.
- Heat the oven to 375 degrees F.
- Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
- Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Nutrition Facts : Calories 311.2, Fat 15, SaturatedFat 9.3, Cholesterol 45, Sodium 347.1, Carbohydrate 44.2, Fiber 0.8, Sugar 32.8, Protein 2.2
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- To make the cornflake crunch: Preheat oven to 275° F and line a large baking sheet with parchment paper.
- Add the cornflakes to a very large bowl and crush them up with your hands until they are about the size of small peas. Stir in the milk powder and salt and then the melted butter, stirring everything together until well-combined. You should have small clusters. Spread the cornflake clusters out on the baking sheet in one even layer. Bake for 20-25 minutes, stirring once, until they are toasty and golden brown. The clusters will crisp as they cool. Cool the cornflake crunch to room temperature on a wire rack before adding to the batter.
- To make the cookies: Cream the butter and sugars at medium-high speed in the bowl of a stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla and continue beating for 7-8 minutes. Reduce the speed to low and add the flour, baking powder, baking soda, and salt, stirring just until the dry ingredients are incorporated. With the mixture on low, stir in the cornflake crunch, chocolate chips, and marshmallows.
- Line two baking sheets with parchment paper. With a large cookie/ice cream scoop, portion out 1/3 cup rounds of dough onto the sheets. Lightly flatten the rounds into discs with your fingers (see photo above). If you have extra cornflake crunch, feel free to sprinkle on a little extra over the discs. Wrap the baking sheets with plastic wrap and refrigerate for at least 1 hour before baking. You can also flash-free the dough at this point - freeze completely on the baking sheet and store the frozen dough in plastic zip-top bags for up to 1 month in the freezer.
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