Cornflake Chocolate Chip Marshmallow Cookies

My favorite show these days is Unique Sweets on the Cooking Channel.  Tons of ideas, lots of ooing and aahing, and utter amazement over the creativity!

The bakery they were focusing on one evening was Momofuku Milk Bar in downtown NYC and the creation of the Crack Pie by Christina Tosi, chef/owner.   Perusing the internet in search of the Crack Pie recipe led me to this cookie recipe, also created by Christina Tosi.   It really intrigued me:  cornflakes in a cookie!  Not just cornflakes but a cornflake crunch made separately and then added to the cookie dough!  Wow!

Anyway for a year I have been thinking about making these and finally was able to pull all the ingredients together.  They are crispy and chewy at the same time.    Somewhat fragile, especially around the edges,   but oh so delicious!

I’ve made a few cookies with marshmallows in them and they were ok.    The marshmallows  in this recipe with the copious amounts of butter,  meld into the cookie giving it that chewy texture and caramel taste.  Delicious!

The cornflake crunch does not taste like cornflakes either but becomes this buttery toasty thing that is incredibly yummy!   Leftovers, which there will be, can be sprinkled over vanilla ice cream and drizzled with chocolate sauce or added to your yogurt to give it a bit of crunch!

Do as Christina  says in the recipe and form the dough into balls before refrigerating.  I did not do this.  The dough gets extremely hard making it very difficult to make dough balls out of it.

My first batch, I made them exactly as the recipe stated.  But I was not happy:  the ball size (2 ounces or 1/3 cup) was too large and the oven temperature too high.   I felt putting the cookies on parchment paper, encouraged them to spread even more.  So with the rest of the dough, I did half the ball size, reduced the temperature to 350 degrees (this also reduced the baking time) and put the cookies on a plain cookie sheet, no parchment and no spraying with canola oil spray or butter.    I was very pleased with the results.  And they looked exactly like the ones she baked with Martha Stewart on this video!  (I love the way Martha is really into the dough! )

Cornflake Chocolate Chip Marshmallow Cookies (by Christina Tosi, Chef/Owner of Momofuku Milk Bar)

2 sticks or 16 tablespoon of butter

1-1/4 cups sugar

2/3 cup light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1-1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon kosher salt

3 cups Cornflake Crunch (see recipe below)

2/3 cup mini chocolate chips (I like Ghirardelli)

1-1/4 cups mini marshmallows

Cornflake Crunch

5 cups cornflakes

1/2 cup milk powder or non-fat dry milk

3 tablespoons sugar

1 teaspoon kosher salt

9 tablespoons of butter, melted (about one minute on high in microwave)

Make the Cornflake Crunch:

Heat oven to 275 degrees.  Line a cookie sheet with parchment paper.

In a large bowl, crush the cornflakes with your hands until they are 1/4 of their original size.   There will be a few stragglers that insist on staying their original size but that’s fine.  It will turn out great.   Add the milk powder, sugar and salt and mix together.  Pour on the melted butter and sir together with a rubber spatula.

Spread mixture onto the parchment lined cookie sheet and bake for 20 minutes.    With all that butter it is going to smell delicious!

Let cool completely, approximately one hour, before using in the rest of the recipe.  You will not need all of the crunch for the recipe.  So store the rest in the refrigerator or freezer for later munching.  It is very addicting, so watch out!

Now you are ready to make the cookies.

Place butter in the bowl of your mixer and start beating.

Place flour, baking powder, baking soda, and kosher salt in a medium bowl and whisk together.  Set aside.  Measure out all the rest of your ingredients and set aside.  By this time the butter should be fairly soft.  Add the sugars and beat together for 2 minutes on medium high.  Scrape down sides and add the egg and vanilla.  Beat for 5-6 minutes until fluffy and very light yellow in color. Scape down sides of bowl.

Reduce speed to low,  add flour mixture and beat until almost combined, about one minute.  Add cornflake crunch, chips and marshmallows and beat until just combined, about one minute.

Measure out dough onto a cookie sheet: about 1 heaping tablespoon or about 1 ounce  of dough per ball.   You do not have to space, they can sit side by side.  Wrap pan in plastic wrap and place in the refrigerator for at least one hour.

Heat oven to 350 degrees.

Place 6 balls onto an ungreased cookie sheet and bake for 12-13 minutes, turning cooking sheet around half way through the cooking time.  Let cookies cool completely on the cookie sheet and very carefully remove onto a cooling rack.

cornflake crunch dry ingredients:

add butter and spread on cookie sheet and bake:

mise en place cookie dough:

dough complete:

cookie dough balls on cookie sheet (take the middle row out, so you only have 6 on the cookie sheet:

out of the oven and cooling (this is why there should only be 6 on a cookie sheet):

yum! (my husband, the hand model 🙂