Ingredients
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16
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1 1⁄4
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2⁄3
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1
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1⁄2
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1 1⁄2
-
1⁄2
-
1⁄4
-
1 1⁄4
-
2⁄3
-
1 1⁄4
-
-
-
-
Directions
Prep Time: 20 m | Cook Time: 2hrs 40mins | Serves: 15-20
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!”, 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!
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Steps
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1
Done
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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. |
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2
Done
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5 Cups Cornflakes. |
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3
Done
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1/2 Cup Milk Powder. |
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4
Done
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3 Tablespoons Sugar. |
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5
Done
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1 Teaspoon Kosher Salt. |
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6
Done
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9 Tablespoons Butter, melted. |
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7
Done
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Heat the oven to 275 degrees F. |
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8
Done
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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. |
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9
Done
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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. |
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10
Done
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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. |
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11
Done
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Cookies: |
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12
Done
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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. |
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13
Done
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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. |
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14
Done
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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. |
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15
Done
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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. |
