Cornflake Chip Marshmallow Cookies-Momofuku Milk Bar Style

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are legendary for a reason. These aren’t just cookies; they’re an experience, a delightful textural and flavor explosion that has captured the hearts (and taste buds) of dessert lovers everywhere. I remember the first time I encountered these iconic treats, and I was instantly hooked by the ingenious combination of salty, crunchy cornflakes, sweet, gooey marshmallows, and rich, buttery cookie dough. What makes Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies so undeniably special is their ability to surprise and satisfy. They’re a perfect balance of unexpected ingredients that somehow come together in the most harmonious way, creating a cookie that is both comforting and excitingly new. Get ready to bake a batch and understand why everyone is raving about these incredible Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies.

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

There are cookies, and then there are cookies. The Cornflake Chip Marshmallow Cookie from Momofuku Milk Bar falls squarely into the latter category. This isn’t just a dessert; it’s an experience. Imagin extracte the satisfying crunch of toasted cornflakes giving way to a chewy, sweet cookie studded with pockets of melted chocolate and gooey marshmallow. It’s a symphony of textures and flavors that has rightfully earned its legendary status. If you’ve ever dreamt of recreating that iconic taste at home, you’re in the right place. Get ready to embark on a baking adventure that will reward you with a batch of cookies so good, they’ll disappear in a flash.

This recipe requires a special component: Cornflake Crunch. Don’t be intimidated; it’s surprisingly simple to make and is the secret weapon behind the cookie’s incredible texture. Once you have that ready, the rest of the cookie assembly is a breeze. Let’s get baking!

Ingredients:

For the Cornflake Crunch:

Cooking Instructions:

Let’s break this down into manageable steps. First, we’ll tackle the essential Cornflake Crunch.

Step 1: Prepare the Cornflake Crunch

Before you even think about creaming butter and sugar, you need to make your Cornflake Crunch. This is where the magic begin extracts. Preheat your oven to 300°F (150°C). In a large bowl, combine the 5 cups of cornflakes, 1/2 cup malted milk powder, and 3 tablespoons of granulated sugar. Give it a good stir to ensure everything is evenly distributed. Pour the 1/2 cup of melted butter over the dry ingredients and gently toss until the cornflakes are well coated. Spread this mixture in a single layer on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the cornflakes are lightly golden 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 cool, break up any larger clumps into smaller, crum extractbly pieces. You should have about 3 cups of Cornflake Crunch. Set this aside.

Step 2: Cream the Butter and Sugars

Now, let’s move on 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 1 cup of unsalted butter with 1 1/4 cups of granulated sugar and 2/3 cup of packed light brown sugar. Beat on medium speed for about 3-5 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale in color. This creaming process is crucial for developing the cookie’s texture, so don’t rush it. Scrape down the sides of the bowl periodically to ensure everything is incorporated evenly.

Step 3: Add Wet Ingredients and Dry Ingredients

Next, add the 1 large egg and 1/2 teaspoon of vanilla extract to the creamed butter and sugar mixture. Beat on medium-low speed until just combined. Be careful 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. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing the dough once the flour is added. Overmixing can lead to tough cookies.

Step 4: Incorporate the Star Players: Cornflake Crunch, Chocolate Chips, and Marshmallows

This is where your cookie truly comes to life. Gently fold in the 3 cups of prepared Cornflake Crunch and 2/3 cup of mini chocolate chips using a spatula or wooden spoon. Be thorough but gentle to avoid breaking the Cornflake Crunch too much. Finally, carefully fold in the 1 1/4 cups of mini marshmallows. You want these to be distributed throughout the dough, but don’t be surprised if a few peek out on the surface.

Step 5: Chill, Portion, and Bake

This dough is quite soft, so chilling is an important step to help the cookies hold their shape and prevent them from spreading too much in the oven. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size, or just freehand it. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The marshmallows will puff up and become golden in spots. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm or at room temperature, allowing the marshmallows to be perfectly gooey and the cornflake crunch to maintain its satisfying crisp. Enjoy your homemade taste of Momofuku Milk Bar!

Conclusion:

You’ve just unlocked the secret to Momofuku Milk Bar’s legendary Cornflake Chip Marshmallow Cookies! This recipe truly is a triumph of texture and flavor. The delightful crunch of the cornflake pieces, the chewy surrender of the browned butter and marshmallows, and the subtle salty sweetness of the chocolate chips create an unforgettable cookie experience. It’s not just a cookie; it’s an adventure in every bite. These cookies are perfect for sharing at gatherings, adding a touch of gourmet comfort to your afternoon coffee, or simply indulgin extractg in a moment of pure bliss. I highly encourage you to give this recipe a try; you won’t be disappointed! They are surprisingly approachable for home bakers, yielding professional-level results that will impress everyone.

For serving suggestions, I love enjoying these warm, right out of the oven, when the marshmallows are still gooey. They are also fantastic crum extractbled over ice cream or even used as a base for a deconstructed dessert. If you’re feeling adventurous, consider adding a sprinkle of sea salt on top before baking for an extra layer of flavor complexity.

Frequently Asked Questions:

Can I use a different type of cereal instead of cornflakes?

While cornflakes are key to the authentic flavor and texture, you could experiment with other crispy, lightly sweetened cereals like rice krispies or even some crushed grabeef ham crackers. However, be aware that this will change the iconic taste of the Momofuku Milk Bar Cornflake Chip Marshmallow Cookies.

My marshmallows melted too much and became completely liquid. What went wrong?

This can happen if the cookies are baked for too long or at too high a temperature. It’s a delicate balance! Ensure your oven temperature is accurate and keep a close eye on them during the last few minutes of baking. You want the marshmallows to soften and slightly puff, not completely liquefy.

Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

Chewy and crunchy cookies packed with the iconic flavors of cornflake crunch, chocolate chips, and marshmallows.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
54 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: Combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar in a bowl. Set aside.
2. Step 2
   In a large bowl, cream together 1 cup unsalted butter, 1 1/4 cups granulated sugar, and 2/3 cup 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 of the prepared 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.
9. Step 9
   Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
10. Step 10
    Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
11. Step 11
    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.