Cornflake Marshmallow Cookie Recipe- Momofuku Inspired

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are not just cookies; they’re an experience. These iconic treats have captured the hearts (and taste buds) of dessert lovers everywhere for good reason. Imagin extracte the perfect bite: a gloriously chewy cookie studded with salty, crunchy cornflake crum extractbs, pockets of melted, gooey marshmallow, and the satisfying chew of actual chocolate chips. It’s a symphony of textures and flavors that dances on your palate. What makes the Momofuku Milk Bar Cornflake Chip Marshmallow Cookies so utterly irresistible is their masterful balance of sweet and salty, the unexpected crunch of the cereal, and that irresistible, slightly-burnt marshmallow sweetness. It’s a flavor combination that’s both nostalgic and surprisingly sophisticated, making each cookie an unforgettable indulgence. I’m so excited to share how you can recreate this legendary treat in your own kitchen!

Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

These cookies are legendary for a reason. They’re a delightful explosion of salty, sweet, and crunchy textures, reminiscent of your favorite childhood cereal but elevated to an utterly addictive treat. Imagin extracte the satisfying snap of a perfectly baked cookie, giving way to pockets of gooey marshmallow and the irresistible crunch of cornflakes. It sounds complex, but with a little patience and careful attention, you can recreate this iconic dessert in your own kitchen. We’ll break it down into manageable steps, including making the essential Cornflake Crunch. Get ready to impress yourself and anyone lucky enough to snag one of these.

Ingredients:

For the Cornflake Crunch:

Instructions:

Step 1: Prepare the Cornflake Crunch

This is where the magic begin extracts, and it’s surprisingly simple. In a large bowl, combine the 5 cups of cornflakes, 1/2 cup malted milk powder, and 3 tablespoons of granulated sugar. Gently stir everything together until the cornflakes are evenly coated with the malted milk powder and sugar. Don’t crush the cornflakes too much; we want to maintain some of their origin extractal texture for the crunch. Set this aside for now. This mixture will add that signature crispy, slightly nutty flavor and texture to our cookies.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream together the softened unsalted butter, 1 1/4 cups of granulated sugar, and 2/3 cup of packed light brown sugar. Beat on medium-high speed for about 3-5 minutes, until the mixture is light, fluffy, and pnon-alcoholic ale in color. This process incorporates air into the butter and sugar, which is crucial for the cookie’s texture. Scrape down the sides of the bowl occasionally to ensure everything is well combined.

Step 3: Incorporate Wet Ingredients and Dry Ingredients

Add the large egg and 1/2 teaspoon of vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until just combined. 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 and no dry streaks of flour remain. Be careful not to overmix at this stage, as it can lead to tough cookies.

Step 4: Fold in the Star Components

Now comes the exciting part: adding the stars of the show! Gently fold in the prepared Cornflake Crunch (you should have about 3 cups of it), the 2/3 cup of mini chocolate chips, and the 1 1/4 cups of mini marshmallows into the cookie dough. Use a sturdy spatula and a gentle folding motion to ensure these additions are evenly distributed throughout the dough without breaking them down too much. The goal is to have distinct pockets of crunch, chocolate, and marshmallow in every bite. The dough will be quite thick and studded with all these wonderful additions.

Step 5: Chill and Bake

This is a critical step for achieving the characteristic spread and texture of these cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough allows the fats to solidify, which prevents the cookies from spreading too much during baking, and it also allows the flavors to meld. Once chilled, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop generous portions of the dough (about 1/4 cup each) onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set up as they cool. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy these absolutely delightful and addictive cookies!

Conclusion:

You’ve just unlocked the secret to creating Momofuku Milk Bar’s iconic Cornflake Chip Marshmallow Cookies right in your own kitchen! This recipe is a true game-changer, offering that perfect balance of sweet, salty, and crunchy textures that makes these cookies so utterly irresistible. The unexpected addition of crushed cornflakes brings a delightful crispness, while the chewy marshmallows and rich chocolate chips create a symphony of flavors that will have everyone asking for seconds. These aren’t just cookies; they’re an experience, a nostalgic nod to childhood treats elevated to gourmet status. They are truly a standout among homemade cookies.

These cookies are incredibly versatile when it comes to serving. Enjoy them warm, fresh from the oven, with a cold glass of milk for a classic experience. They also make a fantastic dessert served alongside a scoop of vanilla ice cream or even crum extractbled over a bowl of yogurt for a decadent breakfast. For variations, consider adding a sprinkle of flaky sea salt on top before baking for an extra salty kick, or try incorporating different types of chocolate chips, like dark or white chocolate, for a new flavor profile. Don’t be afraid to get creative! I wholeheartedly encourage you to dive in and give these Momofuku Milk Bar Cornflake Chip Marshmallow Cookies a try. The effort is minimal, and the reward is immense. Happy baking!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! The dough can be prepared and chilled for up to 3 days. This actually allows the flavors to meld even further, resulting in a more delicious cookie. Just be sure to let them soften slightly at room temperature before baking according to the recipe instructions.

What kind of cornflakes work best?

You’ll want to use plain, unsweetened cornflakes. Avoid any flavored or frosted varieties, as they can significantly alter the sweetness and flavor profile of the cookies. Simply crush them in a zip-top bag with a rolling pin or the bottom of a glass.

My marshmallows are sinking. What did I do wrong?

This can happen if the marshmallows are too soft or if the dough is too warm when you incorporate them. Try using marshmallows that are slightly firmer, and ensure your dough is well-chilled. Gently pressing them into the dough just before baking can also help them stay put.

Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

Chewy and crispy cookies loaded with the addictive crunch of cornflakes, sweet marshmallows, and chocolate chips.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
1 Hours

Servings
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
   Prepare the Cornflake Crunch: In a large bowl, combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar. Mix well. Spread the mixture onto a baking sheet and bake at 300°F (150°C) for 10-12 minutes, until lightly toasted. Let cool completely, then crush into small pieces. You should have about 3 cups.
2. Step 2
   In a large bowl, cream together the room-temperature unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
3. Step 3
   Beat in the large egg and vanilla extract until well combined.
4. Step 4
   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6
   Fold in the prepared Cornflake Crunch, mini chocolate chips, and mini marshmallows until evenly distributed.
7. Step 7
   Cover the dough and refrigerate for at least 30 minutes, or up to 2 days.
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 5 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.