Milk Bar Cookies. To. Die. For.Jane Maynard
Sometimes you bite into something that you know is going to pulverize your self-control. You also immediately know that you’re going to enter a state of addiction that will have you constantly jonesing for your next bite. One such ‘something’ is the Momofuku milk bar cookie with cornflakes and marshmallows. I know. Cornflakes? Marshmallows? Trust me.
I actually have yet to visit the Momofuku Milk Bar myself. Don’t worry, it’s on my bucket list. It will happen. My brother and his wife Cora, however, are very familiar with this unique place and Cora also owns the Momofuku Milk Bar cookbook, something that I need to get my own hands on! While I’ve yet to go to the Milk Bar, I can tell you that their cookies are TO DIE FOR.
Cora made them for me last summer and I thought I’d died and gone to heaven. For a long while I had been experimenting with cereal in cookies but could never get the texture the way I had envisioned in my head. At last I had found a recipe that made it work in a really perfect way. The cornflake crunch is the key to success!
There is a bit more work involved with this chocolate chip cookie recipe than most (thanks to the cornflake crunch), but it’s worth it.
Cornflake-Chocolate-Chip-Marshmallow Cookies (a.k.a. Milk Bar Cookies)
From Momofuku Milk Bar, with notes on my experience with the recipe
– 16 tablespoons butter, softened at room temp
– 1 1/4 cups granulated sugar
– 2/3 cup firmly packed brown sugar
– 1 egg
– 1/2 teaspoon vanilla extract
– 1 1/2 cups flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 1/4 teaspoons salt (Jane note: I only did 1/2 teaspoon salt and I thought that was plenty, and I love salt)
– 3 cups Cornflake Crunch
– 2/3 cup mini chocolate chips (Jane note: mini chips distribute better; also, I did 1 cup of chocolate chips and wish I had done even more, like 1 1/2 cups)
– 1 1/4 cup mini marshmallows
Combine butter and sugars in mixer with paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down sides of bowl, add egg and vanilla and beat for 7-8 minutes on high. Scrape down sides of bowl.
Reduce speed to low and add flour, baking powder, baking soda, and salt. Mix just until dough comes together, 1 minute. Scrape down sides of bowl. Add cornflake crunch and chocolate chips and mix on low for 30-45 seconds, just until mixed. Stir in the marshmallows just until mixed.
The original recipe calls for a 2 3/4-ounce scoop (or 1/3 cup) measure. I did do this, but I wish I had used my small scoop. The cookies spread out a lot and my oven cooks so unevenly that I think a smaller cookie would have cooked more evenly. So I recommend going smaller, unless you have a really fabulous oven.
Portion out the dough onto parchment- or wax paper-lined cookie sheet. Press down the domes to flatten, cover in plastic wrap and freeze for 1 hour or up to 1 week. Do not bake from room temperature or they will spread too much when cooking. Once they were frozen after about 30 minutes or so, I moved the dough to a ziploc bag to store in the fridge/freezer. This protects the dough from the freezer air better.
Preheat oven to 375. (I cooked them at 350)
Arrange dough a minimum of 4 inches apart if using the large scoop (cookies spread a lot!) on parchment- or Silpat-lined cookie sheet. Bake for 18 minutes. Rotate pan halfway through. Cookies should be brown on edges and starting to brown in the center when you take them out of the oven.
Cool completely on the cookie sheet then eat or store in an airtight container. Will store for 5 days or up to 1 month in the freezer.