Cook

Chocolate Chip Marshmallow Cookies with Cornflakes

Jump to Recipe

A few years ago, a friend gave me the Milk Bar cookbook, and since I’m always a sucker for a variation on a chocolate chip cookie, of course, I had to try the Cornflake Chocolate Chip Marshmallow Cookie.

I found the original too sweet for my taste, though. And I live on the Left Coast, where sugar is poison, so I cut the sugar in these pretty significantly. I also adjusted the amount of sugar and milk powder in the Cornflake Crunch, which is one of the key ingredients in these phenomenal cookies.

And guess what? They’re fantastic. Actually, better than the Milk Bar version, and definitely better than what you can get at the Milk Bar shops. Still sweet, but not cloying, with a lovely salty-tanginess. They don’t last long around our house.


Ingredients

  • 2 sticks of butter (1 cup)
  • 3/4 cup granulated sugar (170g)
  • 1/3 cup light brown sugar (90g)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups flour (240g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 3 cups Cornflake Crunch (270g)
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

In a large bowl, cream together the butter and the sugar for 2-3 minutes. Add the egg and the vanilla, and beat on high for 7-8 minutes. This step is critical to achieving the perfect chewy/crispy cookie, so don’t cheat. Be sure to scrape down the sides of the bowl for each step so everything is evenly combined.

Beat the butter, sugar, and eggs on high for 7 to 8 minutes.

Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix on low until just combined.

Then add the cornflake crunch and chocolate chips until they are evenly combined with the dough, and then the mini marshmallows. I often finish this step by hand with a wooden spoon or stiff spatula.

The dough after adding the mini marshmallows.

Using a 1/3-cup measure, scoop the dough onto lined sheets, six per sheet or about 4 inches apart. Flatten them so they are an inch thick. Put them in the freezer for at least an hour, or overnight. If you put them right into the oven at room temperature, your cookies will be puddles.

Bake the cookies for 15 minutes at 375˚, or until they are brown at the edges and a little brown on top.

Yum.

Adapted from Momofuku Milk Bar by Christina Tosi.

If you liked this recipe, check out my Healthyish Banana Bread Recipe!

Comments;

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.