Well, this was definitely a recipe full of trial-and-error for me. I must’ve become far too accustomed to just throwing some tollhouse dough in the oven over the years, because I legitimately thought it may take me an hour to make these. It was two days before they were done right. Having said that, the final result was soooooooo worth it, I feel like I’d be withholding a major secret if I didn’t let you all know about it.
So, via my Instastories you may have noticed that I’m a big fan of New York’s Momofuku Milk Bar bakery. Kelsey got me their cookbook for Christmas, and when I went to Las Vegas for New Years, where they just opened a new location, I made a point to stop by. I had read about their famous cereal milk (so I got a bottle, naturally) and while I was there, I scooped one of every bakery item they had for sale! One of these items was their Cornflake Marshmallow Chocolate Chip Cookie.
Brody and I practically battled over every bite of that cookie in the car on the way to the airport, so I told him I’d give them a try at home because the recipe was in my new cookbook. So there I found myself last Thursday mashing up a bunch of cornflakes, prepping for this gooey, chocolatey treat.
I took a bit of a gamble with these cookies when I was at the grocery store buying ingredients. I had slightly high cholesterol when I was younger so I cut butter out of my at-home diet completely years ago and switched to Earth Balance. I really haven’t missed butter at all. However, baking with a butter alternative can be tricky for sure. Stubborn as I am, I found an option called Melt Organic Buttery Sticks, which are made of coconut oil and claim to be a great alternative to butter in baking. It just makes me feel like I’m making somewhat “healthier” cookies, so I can justify eating a bunch of them. Ultimately, I feel like real butter might’ve made a bit of difference in the overall chewiness of the cookie, but they still came out incredibly good, so to each her own. If you aren’t anti-butter, I’d just go with the original recipe.
5 cups of cornflakes
1/2 cup of milk powder
2 tbsp of sugar
1 tsp salt
9 tablespoons of butter, melted
So the first thing you need to do for these cookies is make some Cornflake Crunch. Heat your oven to 275. Mash up the cornflakes until their 1/4 their original size. Mix in milk powder, sugar and salt. Once that’s been thoroughly mixed, add your butter and toss the mixture to make sure it’s evenly coated. Spread the mixture onto a parchment-lined baking sheet and bake for 20 minutes. Store in an airtight container.
Ok, so the cornflake crunch was super easy. On to the cookie dough…
2 sticks of butter, room temp.
1 1/4 cup sugar
2/3 light brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows
Let me just say, I hope you have a stand mixer because I didn’t (I have one on order now!) and it was kind of crazy lol. You’ll understand why in a minute.
First thing you need to do is combine the butter and sugars and beat on medium-high speed with a mixer for 2-3 minutes. Scrape down the sides of the bowl with a spatula, add the egg and vanilla, and beat for 7-8 minutes (yes, I did all this with a hand mixer!).
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, not longer than 1 minute. Scrape down the sides of the bowl. Still on low speed, add the cornflake crunch and mini chocolate chips just until they’re evenly mixed in. Gently mix in the marshmallows.
Ok, so this is where I initially went wrong. The recipe recommends refrigerating the dough for an hour minimum, and up to one week. I let it chill for about an hour, and it was definitely not long enough! I can’t believe I forgot to take a picture, but essentially my cookies ended up in a giant gooey pool across my cookie sheet. SO let the dough chill a few hours at least. I ended up letting it sit in the fridge for 24 hours and that did the trick.
Once your dough is sufficiently chilled, preheat your oven to 375. Arrange the dough at least 4 inches apart (they do spread a lot so I would emphasize the importance of spacing, as well) on a parchment-lined cookie sheet. Now, the recipe recommends baking for 18 minutes. This must be really dependent on your particular oven because mine were way overcooked at 18 minutes (between my not-properly-chilled batch and my overcooked batch I had to throw away two sheets of cookies before I got it right, but you get to learn from my mistakes!). My cookies’ sweet spot was about 15 minutes – browned on the edges, and just beginning to brown in the center. Once your cookies are past just barely brown in the middle, they are overcooked – or at least that was the case for me. In the end, these cookies should be a little softer and chewier in the middle with a slightly crispy outside.
TIP: Keep your remaining dough in the refrigerator as each batch bakes so the dough doesn’t get too warm and fall apart on you in the oven.
I dare you not to eat two of these for breakfast each morning while they last! They’re so irresistible!!!