If you remember when I wrote about the Crack Pie there there were many, many recipes that I wanted to try from the Milk Bar. Well after trying the crack pie I decided that my next recipe would be a cookie. I happened to have all of the ingredients available for the cornflake chocolate chip marshmallow cookie and thought the combination sounded delicious!
Like most recipes in this cookbook, there are many steps and there is preparation in making the cookies but it’s completely worth the work! For this recipe you have to first make the cornflake crunch. This cornflake crunch does just what the name implies in the recipe-it adds crunch to the cookie!
These cookies are delicious cooked but they are also great straight from the fridge as cookie dough (I couldn’t resist–i really LOVE cookie dough and this one was no exception!) For these cookies you definitely need to chill them in the refrigerator in order for them to cook properly. These cookies bake up with a crispy exterior and slightly chewy inside. We are used to really chewy cookies so at first my kids were concerned that they wouldn’t like them. One taste of the finished cookie and my oldest cleaned her plate at dinner for a week in order to earn a cookie for desert.
So all in all, this recipe like the last in that it’s not one you are going to whip up and eat immediately but the wait is worth it. I can’t wait to try the blueberry cookies next!
One last thing…here’s the perfect thing to do with the leftover cornflake crunch (the recipe calls for 3/4 of a batch so you have some leftover–that’s a good thing!) I made a yogurt parfait and replaced the granola with the cornflake crunch! Delicious!
Here’s a like to the original recipe from Milk Bar but I’ve also included below to print nicely.
- 225 g (16 tbs) butter, at room temperature
- 250 g (1¼ cups) granulated sugar
- 150 g (2⁄3 cup tightly packed) light brown sugar
- 1 egg
- 2 g (1/2 tsp) vanilla extract
- 240 g (1½ cups) flour
- 2 g (1/2 tsp) baking powder
- 1.5 g (1/2 tsp) baking soda
- 5 g (1½ teaspoons) kosher salt
- ¾ recipe (3 cups) cornflake crunch (recipe below)
- 170 g (1/2 12oz box or 5 cups) cornflakes
- 40 g (1/2 cup) milk powder
- 40 g (3 tbs) sugar
- 4 g (1 tsp) kosher salt
- 130 g (9 tbs) butter, melted
- 125 g (2⁄3 cup) mini chocolate chips
- 65 g (1¼ cups) mini marshmallows
- 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. (see page 27 for notes on this process.)
- 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 2¾ oz ice cream scoop (or a ⅓ 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°f.
- arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-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.
- Cornflake Crunch:
- heat the oven to 275°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- 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 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.