cornflake chocolate chip marshmallow cookies

I came across the recipe for Momosuku's cornflake chocolate chip marshmallow cookies over a year ago on Pinterest. Naturally, the picture looked so good that I had to pin them. Problem was, I never got around to making them because every time I looked at the recipe and the components, I hesitated, thinking it would be too complicated. 

But today was the day & I couldn't wait any longer. 

They are a remake of the famous Cornflake Marshmallow cookies from Momosuku's Milk Bar -- a famous NYC bakery. I've never been to NYC but if this cookie is any indication of how wonderful (& delicious) a trip that would be, sign me up!

Chewy, sweet, salty and crunchy -- these cookies are delicious and with their generous size, one will be plenty to fill you up! (But really, who eats just one cookie anyway?)

This is a four-step cookie -- 

(1) Make the Cornflake Crunch and let it cool

 (2) While it is cooling, make the cookie dough and then mix in the cooled Cornflake Crunch 

(3) Chill the dough for a minimum of an hour

(4) Once chilled, bake & enjoy

Cornflake Chocolate Chip Marshmallow Cookies*

I N G R E D I E N T S

Cornflake Crunch

5 cups cornflakes

1/2 cup powdered milk

3 TBSP granulated sugar

1 TSP salt

1 stick (8 TBSP) of butter, melted

Cookie Dough

2 sticks butter, softened

1 1/4 cup granulated sugar

2/3 cup light brown sugar, packed lightly

1 egg

1/2 TSP vanilla

1 1/2 cups flour (I use William's Sonoma cup4cup GF 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 (I use semi-sweet)

1 1/4 cup mini marshmallows 

*Makes 15-18 large cookies

D I R E C T I O N S

To Make Cornflake Crunch*

1. Preheat oven to 275 degrees.

2. In a medium bowl, use hands to crush corn flakes to about one quarter of their original size.

3. Add powdered milk, sugar, salt and toss lightly.

4. Add melted butter and toss to coat; the butter will act as glue to form small clusters.

5. Spread the cornflake clusters onto a parchment lined baking sheet and bake 20 minutes or until lightly golden brown

6. They are done when toasted, buttery and crunch slightly when bitten. Cool completely before using in the cookie recipe.

 *Makes about 4 cups

To Make Cookie Dough

1. In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula

2. Add egg and vanilla extract and beat 7-8 minutes

3. On low speed, mix in flour, baking powder, baking soda and salt until just combined (1 minute max)

4. Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds); then stir in marshmallows by hand

5. Line a cookie sheet with parchment paper; measure 1/3 cup portions of dough onto the pan; pat tops of dough mounds slightly flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour 

To Bake Cookies

1. Preheat oven to 375 degrees and arrange the chilled dough onto parchment-lined baking sheets, at least 4-5 inches apart. (I chilled the dough all on one baking sheet and then put 5 cookies/sheet for baking because they will spread a lot!)

2. Bake about 17-18 minutes, until browned around the edges and beginning to brown in the center. Cookies will puff, crackle and spread. 

3. Cool cookies completely on pan before moving them to a plate or in airtight container. At room temperature, cookies will keep fresh for 5 days. 

These may seem like a little bit of extra work but I promise you, they are worth every step! Be sure to follow directions to a T as to be sure they turn out correctly. And don't forget to sneak one off the baking sheet while they're still warm!