MOMOFUKU MILK BAR CORNFLAKE MARSHMALLOW CHOCOLATE CHIP COOKIES!

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

These cookies were my Everest.

 
First a little background, because, well, that’s what I do. I have this traveling wish list that is made solely of dining establishments. One such establishment on my NYC list is Mumofuku Milk Bar. Seeing as though we haven’t been back to NYC in a few years, and much to my chagrin, no trip is in our immediate future, I began the search to make their most famous cookies. Thanks to the amazing world wide web, I didn’t have to look too far.
Against my nature, I followed the recipe to a T. I was so good! I mean, so good.
I bought all the right ingredients (corn flakes!? Milk powder!? Eew.).
I set my timer at each step.
I even used the paddle attachment just like I was told to!
I knew from prior reviews that the recipe called for exactness in every form…
So, just imagine my horror when the first batch turned out looking like flat, burned, cow pies (see below. Can’t you feel my pain!?). I was heartbroken. Despite my disappointment, I made 4 more batches, each improving slightly from the previous:) I think I can finally say that I’ve figured out some tricks! Oh, and I am so happy. I mean, it’s far from the big apple, but my cozy kitchen is a happy place filled with the aroma of crunchy, gooey, cookie marvelousness.(To clarify, they’re not hard to make, the recipe is just finicky:)I should also add a note that we nearly died on batch 5 because I accidentally tapped a stover burner on when I simultaneously turned on our oven. A few minutes later every carbon monoxide/smoke detector in our house was blaring. See, I told you the cookies were almost the death of me…  🙂
Good thing they’re worth it.
momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread
Momofuku Milk Bar Cornflake Marshmallow Chocolate Chip Cookies
(Original recipe found here.)
1 c. (2 sticks) butter, at room temperature
1 1/4 c. granulated sugar
2⁄3 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
2 c. flour*
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
3 c. cornflake crunch (see below)
1 c. mini chocolate chips
1 c. mini marshmallows*
1. Combine the butter and sugars in the bowl of a stand mixer fitted with a 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.
2. 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).
3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine… so use your discretion!)
7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
Notes & tips:

*I adjusted the original amounts, increasing the flour by 1/2 cup (the increase is noted in our recipe), and also added marshmallows per-cookie rather than mixing them in the dough. I found that by stuffing the marshmallows, they didn’t dissolve as easily, and held their shape better. If you’d prefer, incorporate them after you add the cornflake crunch & chocolate chips- you may have better luck than me! 🙂
** I am a Silpat fan, but I heard that they are persnickety with this recipe and cause the cookies to spread too much. By round four, I ditched the mats and went with parchment paper: ding ding ding ding! Winner! Ahem, use silicone mats at your own risk 😉
Cornflake Crunch
 
5 cups corn flake cereal
1/2 cup milk powder
3 tbsp. sugar
1 tsp. salt
9 tbsp. butter, melted
 
1. Heat the oven to 275°f.
 
2. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
 
3. 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 chewy.
 

4. Cool 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.)

 

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ Mixing up the cornflake crunch.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ After adding the cornflake crunch and chocolate chips to the cookie dough.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ See! Burned, flat cow pies. Rounds 1-3 were no bueno. \  Batch numero quatro was much better.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ Lined up on a cookie sheet to chill/some to freeze. These are the ones “stuffed” with marshmallows instead of incorporated into the dough.

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ Headed to the freezer for later (i.e.: the next day).

momofuku milk bar cornflake marshmallow chocolate chip cookies, butter with a side of bread

^^ The perfect finished product!
MOMOFUKU MILK BAR CORNFLAKE MARSHMALLOW CHOCOLATE CHIP COOKIES!

2 hr

11 min

2 hr, 11 Total Time

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Recipe Image

Ingredients

  • COOKIES:
  • 1 c. (2 sticks) butter, at room temperature
  • 1 1/4 c. granulated sugar
  • 2?3 c. packed brown sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 2 c. flour*
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 c. cornflake crunch (see below)
  • 1 c. mini chocolate chips
  • 1 c. mini marshmallows*
  • CORNFLAKE CRUNCH:
  • 5 cups corn flake cereal
  • 1/2 cup milk powder
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 9 tbsp. butter, melted

Instructions

  1. Combine the butter and sugars in the bowl of a stand mixer fitted with a 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.
  2. 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).
  3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
  4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
  5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
  6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread. (The originals are more well-done than I prefer to make mine... so use your discretion!)
  7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
  8. Notes & tips:
  9. *I adjusted the original amounts, increasing the flour by 1/2 cup (the increase is noted in our recipe), and also added marshmallows per-cookie rather than mixing them in the dough. I found that by stuffing the marshmallows, they didn't dissolve as easily, and held their shape better. If you'd prefer, incorporate them after you add the cornflake crunch & chocolate chips- you may have better luck than me! 🙂
  10. ** I am a Silpat fan, but I heard that they are persnickety with this recipe and cause the cookies to spread too much. By round four, I ditched the mats and went with parchment paper: ding ding ding ding! Winner! Ahem, use silicone mats at your own risk 😉
  11. TO MAKE THE CORNFLAKE CRUNCH:
  12. Heat the oven to 275°f.
  13. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  14. 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 chewy.
  15. Cool 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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https://butterwithasideofbread.com/momofuku-milk-bar-cornflake-marshmallow/

21 COMMENTS

  1. thanks for the tips! i did it 2-3x, with cow patty results. and i'm no stranger to making cookies from scratch! thanks for the tips, i did use the silmats, i'll ditch them for parchment paper. fingers crossed!
  2. Most awesome cookie recipe ever! They turned out perfectly. I mixed my marshmallows in the batter, so I ended up with some burnt sugar here and there where the mallow melted on the cookie sheet, but I love that flavor...it really adds something to the flavor. I did not use silpats or parchment as I have neither. Just sprayed my sheets anddid not have any problem. I think the addition of the
  3. Great recipe! I have a party tomorrow and didn't want to risk them spreading on the cookie sheet so I threw them in a muffin top pan for 11 minutes. Perfection! Thanks for this wonderful cookie:).
  4. I wish I had found this post before! I've tried the original recipe twice, and altough they tasted good, the melted marshmallows ended up almost as burnt sugar. But yours look beautiful! Did you used all purpose flour, or bread flour? Because in the book, they recommend using bread flour (or flour with more gluten or protein than all purpose)... Thank you!
  5. Just made the crunchies -- after only 14 minutes, they were starting to burn! Good thing I kept an eye on them. Thought I'd mention in case this happens to anyone else.
  6. Thanks to this very thought out recipe my Christmas Cookies for 2015 will be a success. I have tried the everything in the kitchen cupboard cookie and it fell very flat. I love your adjustments and the mentions of what didn't go right.
  7. I have made these cookies a few times as well as the fruity pebble marshmallow cookies and they have never come out right. Today they did. Stuffing the marshmallows in the center is what really makes this cookie work. Thanks for the tip!
  8. Hello, just started making these and just finished with the corn flake crunch. It is very salty. Should it be like this? Should I add less salt to the dough? Let me know what you think! (: thanks
    • The cornflake crunch only calls for 1 teaspoon of salt, so it certainly shouldn't be overwhelming. Perhaps you added more accidentally?
  9. Thanks so much for posting your version of the recipe with notes, tips and recipe adjustments, it turned out great for an Easter party and everyone is asking for them again! I read on-line how fussy this recipe can be, so am glad I followed your recipe with success! I used Kosher salt for the recipe, so the cornflake crunch turned out salty but not overbearing. Making the cookies are still quite involved with having to make the cornflake crunch, so I think I will put it in my special occasions file and make them only 1-2 times a year. Thanks again!
  10. This is a go- to recipe for my daughter"s birthday request. I have never felt compelled to comment on a bloggers site before but you do us all a great service with your tips! It is the 2nd time I follwed your recipe and it is a winner. Thank you !!!
  11. I made these today from the original recipe with great success! You do have to watch them carefully after 10 min and the marshmallows that melt around the edges give it a toffee flavor and texture that shouldn't be missed! Also, the original recipe (or the one I read) called for UNsalted butter in both the Cornflake Crunch and the cookie batter, which is probably why your readers experienced such salty results. I am a baker and to date, these were and are the best cookies I have ever made! The depth of flavor(s) cannot be beat!

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