Name: Momofuku Milk Bar Cornflake Chip Marshmallow Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: About 24 cookies
Ingredients: 1 cup unsalted butter, room temperature; 1 1/4 cups granulated sugar; 2/3 cup light brown sugar, packed; 1 large egg; 1/2 tsp vanilla extract; 1 1/2 cups all-purpose 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; 1 1/4 cups mini marshmallows; 5 cups Cornflakes; 1/2 cup malted milk powder; 3 Tbsp granulated sugar

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies are more than just a cookie; they are a culinary phenomenon. If you’ve ever visited their legendary bakery or even just heard whispers of their iconic treats, you know the magnetic pull of these sweet and salty wonders. There’s a reason why the Momofuku Milk Bar Cornflake Chip Marshmallow Cookies have achieved such cult status. It’s the unexpected harmony of textures and flavors: the crunchy, buttery cornflakes delivering a delightful salty counterpoint to the molten, gooey marshmallows and the rich, tender cookie base. This isn’t just another chocolate chip cookie; it’s a sophisticated yet utterly craveable creation that manages to be both comforting and exciting with every single bite. We’re about to unlock the secrets to making these beloved Momofuku Milk Bar Cornflake Chip Marshmallow Cookies right in your own kitchen, so get ready to be amazed.

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies

Get ready to embark on a culinary adventure that will transport your taste buds to a realm of pure, unadulterated joy! Today, we’re diving into the iconic Cornflake Chip Marshmallow Cookies from Momofuku Milk Bar. These aren’t your average cookies; they’re a textural masterpiece, a symphony of sweet, salty, and crunchy. The genius behind these cookies lies in their unique components: the crunchy cornflake mixture, the soft, chewy cookie base, and the pockets of gooey marshmallow. Prepare for a baking experience that’s both fun and incredibly rewarding.

Let’s get started with gathering our ingredients. Precision is key to achieving that perfect Milk Bar magic.

Ingredients:

1 cup (2 sticks) unsalted butter (room temperature)

1 1/4 cups granulated sugar

2/3 cup light brown sugar (packed)

1 large egg

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp salt

3 cups Cornflake Crunch ((recipe below))

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

5 cups Cornflakes

1/2 cup malted milk powder

3 Tbsp granulated sugar

For the Cornflake Crunch:

This is where the magic begin extracts! The Cornflake Crunch is what gives these cookies their signature, irresistible crunch. It’s a simple yet brilliant combination that elevates the entire cookie experience.

Prepare the Cornflake Crunch Base: In a medium bowl, combine 5 cups of your favorite crispy cornflakes, 1/2 cup of malted milk powder, and 3 tablespoons of granulated sugar. Use your hands to gently crush the cornflakes into smaller, irregular pieces. You don’t want a fine powder, but rather a mix of larger flakes and smaller crum extractbles. This texture is crucial for the overall cookie experience.

Bind the Crunch: In a separate small bowl, whisk together 1/4 cup (half a stick) of melted unsalted butter with 2 tablespoons of light corn syrup and 1 tablespoon of salt. Pour this liquid mixture over the crushed cornflakes and toss everything together until the cornflakes are evenly coated. You want them to be slightly clumpy but not soggy. This mixture will be baked until golden and wonderfully crisp.

Bake the Cornflake Crunch: Spread the coated cornflake mixture in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until the mixture is lightly golden and fragrant. Keep a close eye on it as it can burn quickly. Once baked, remove from the oven and let it cool completely on the baking sheet. As it cools, it will become even crispier. Once fully cooled, break up any large clumps and measure out 3 cups for your cookie dough. Any extra can be enjoyed as a snack!

Making the Cookie Dough:

Now that our crunch is ready, it’s time to create the delicious cookie base that will hold all those wonderful flavors and textures together.

Cream the Butter and Sugars: In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream together the 1 cup (2 sticks) of room-temperature unsalted butter with 1 1/4 cups of granulated sugar and 2/3 cup of packed light brown sugar. Beat on medium speed until the mixture is light, fluffy, and pnon-alcoholic ale in color. This process can take about 3-5 minutes. Properly creaming the butter and sugar incorporates air, which is essential for a tender cookie.

Add Wet Ingredients: Beat in the 1 large egg and 1/2 teaspoon of vanilla extract until just combined. Don’t overmix at this stage; we just want everything to be incorporated.

Combine Dry Ingredients: In a separate medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of salt. Whisking the dry ingredients ensures they are evenly distributed, preventing pockets of leavening agents or salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as this can lead to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour.

Incorporate the Stars of the Show: Gently fold in the 3 cups of the prepared Cornflake Crunch, 2/3 cup of mini chocolate chips, and 1 1/4 cups of mini marshmallows. Use a sturdy spatula or your hands to ensure everything is evenly distributed throughout the dough. The dough will be quite thick and chunky at this point, which is exactly what we want. These are the key textural elements that make these cookies so special.

Baking the Cookies:

This is the moment of truth! The aroma that will fill your kitchen as these bake is truly heavenly.

Chill the Dough: For the best results and to prevent excessive spreading, it’s highly recommended to chill the cookie dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the flavors to meld and the fats to firm up, leading to thicker, chewier cookies.

Portion and Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop generous portions of dough (about 2-3 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between cookies. These cookies spread, so giving them space is important. For a truly authentic Milk Bar look, you can gently press a few extra cornflakes or a mini marshmallow onto the tops of the dough balls before baking.

Bake to Perfection: Bake for 10-13 minutes, or until the edges are golden brown and the centers are still slightly soft. The marshmallows might puff up and get slightly golden, which is perfectly fine. Don’t overbake them, as they will continue to firm up as they cool.

Cooling is Key: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from falling apart. The magic of the slightly gooey marshmallows and the crunchy cornflake bits will be most apparent when they’re still a little warm but not piping hot.

Enjoy these incredible Cornflake Chip Marshmallow Cookies! They are a testament to the power of unexpected ingredient combinations and a truly satisfying baking project.

Conclusion:

So there you have it – the ultimate guide to creating Momofuku Milk Bar’s legendary Cornflake Chip Marshmallow Cookies right in your own kitchen! This recipe is a triumph of texture and flavor, offering that irresistible crunch from the cornflakes, the delightful chew from the marshmallows, and the rich sweetness of the chocolate chips. It’s more than just a cookie; it’s an experience. I truly believe these cookies are a must-try for any dessert enthusiast, especially if you’re looking for something truly unique and satisfying.

For serving, these cookies are phenomenal on their own, warm or at room temperature. They also make an incredible base for a no-bake ice cream sandwich, or even crum extractbled over a bowl of vanilla ice cream. If you’re feeling adventurous, consider variations! Adding a touch of sea salt on top before baking can amplify the sweet and salty notes beautifully. You could also experiment with different types of chocolate chips, like dark chocolate for a more intense cocoa flavor, or even white chocolate for a creamier sweetness. Don’t be afraid to get creative! I wholeheartedly encourage you to give this recipe a go. The results are truly worth the effort, and the joy of sharing these incredible Cornflake Chip Marshmallow Cookies will be immense.

FAQs

Why are these cookies called Cornflake Chip Marshmallow Cookies?

They are named after their key ingredients! The recipe famously incorporates crushed cornflake cereal for a unique crunchy texture, chocolate chips for sweetness and richness, and marshmallows for that signature chewy, gooey bite that defines these iconic cookies.

Can I make these cookies ahead of time?

Absolutely! These cookies store remarkably well. Once completely cooled, keep them in an airtight container at room temperature for up to 3-4 days. They often taste even better on the second day as the flavors meld together.

What kind of cornflakes should I use?

Origin extractal, unsweetened cornflake cereal is best. This provides the perfect crispy foundation without adding extra sugar, allowing you to control the sweetness of your Momofuku Milk Bar-inspired treat.

Momofuku Milk Bar Cornflake Chip Marshmallow Cookies

Chewy, sweet, and salty cookies packed with cornflake crunch, chocolate chips, and marshmallows. A signature treat from Momofuku Milk Bar.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 Minutes

Servings
About 24 cookies

Ingredients

1 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2/3 cup light brown sugar, packed
1 large egg
1/2 tsp vanilla extract
1 1/2 cups all-purpose 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
1 1/4 cups mini marshmallows
5 cups Cornflakes
1/2 cup malted milk powder
3 Tbsp granulated sugar

Instructions

Step 1
For the Cornflake Crunch: Combine 5 cups Cornflakes, 1/2 cup malted milk powder, and 3 Tbsp granulated sugar in a bowl. Stir to combine. Spread evenly on a baking sheet and bake at 300°F (150°C) for 15 minutes, stirring halfway through. Let cool completely. Once cool, crush roughly into pieces. You will need 3 cups for the cookies.
Step 2
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Step 3
Beat in the egg and vanilla extract until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Fold in the Cornflake Crunch, mini chocolate chips, and mini marshmallows until evenly distributed throughout the dough.
Step 7
Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly.
Step 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Cornflake Marshmallow Cookies-Momofuku Milk Bar Inspired

Momofuku Milk Bar’s Cornflake Chip Marshmallow Cookies