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Averie Cooks Cornflake Chocolate Chip Marshmallow Cookies Print

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CORNFLAKE-CHOCOLATE-CHIP-MARSHMALLOW COOKIES
Smores-inspired cookies the size of y our head with crunchy Cornflake clusters baked in! It's the famous
Momofuku Milkbar recipe and so good. Make sure to read ov er the blog post for tips and tricks to ensure
cookie success.
Y ield: 1 5 to 20 large, bakery -sty le cookies
Prep T im e: 30 minutes
Cook T im e: about 40 minutes, div ided
T otal T im e: 3+ hours, for dough chilling

INGREDIENTS:
Cookies
225 g butter, room temperature (1 6 tablespoons, 2 sticks)
250 g granulated sugar (1 1 /4 cups)
1 50 g light brown sugar (2/3 cup tightly packed)
1 egg
2 g v anilla ex tract (1 /2 teaspoon)
240 g flour (1 1 /2 cups)
2 g baking powder (1 /2 teaspoon)
1 .5 g baking soda (1 /2 teaspoon)
5 g kosher salt (1 1 /4 teaspoons)
3/4 recipe Cornflake Crunch which is 27 0 g (3 cups), see below
1 25 g mini chocolate chips (2/3 cup)
65 g mini marshmallows (1 1 /4 cups)
Cornflake Crunch
1 7 0 g cornflakes (haf of 1 2-ounce box , 5 cups)
40 g milk powder (1 /2 cup)
40 g sugar (3 tablespoons)
4 g kosher salt (1 teaspoon)
1 30 g butter, melted (9 tablespoons)

DIRECTIONS:
Cornflake Crunch - Heat ov en to 27 5F. Pour the cornflakes in a medium bowl and crush them with y our hands to onequarter of their original size. Add milk powder, sugar, salt, and toss to mix . Add butter and toss to coat; butter will act as
the glue binding the dry ingredients to the cereal creating small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look
toasted, smell buttery , and crunch gently when slightly cooled and chewed. Cool the cornflake crunch completely before
storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in
the fridge or freezer, it wil keep for 1 month.
Making the Cookies - Combine the butter and sugars in the bowl of a stand mix er fitted with the paddle attachment and
cream together on medium-high for 2 to 3 minutes. Scrape down sides of bowl, add the egg and v anilla, and beat for 7 to 8
minutes.
Reduce the mix er speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes
together, no longer than 1 minute (do not walk away from mix er or ov ermix ). Scrape down sides of bowl.
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6/16/2014

Averie Cooks Cornflake Chocolate Chip Marshmallow Cookies Print

Still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated, no more than 30 to 45
seconds. Paddle in marshmallows until just incorporated.
Using a 2 3/4-ounce ice cream scoop or a 1 /3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat
the tops of the dough domes flat. Wrap sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
Do not bake y our cookies at room temperature - they will not hold their shape.
Heat ov en to 37 5F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake
for 1 8 minutes. The cookies will puff, crackle, and spread, At the 1 8-minute mark, the cookies should be browned on the
edges and just beginning to brown toward the enter. Leav e them in the ov en for an additional minute or so if they aren't
and still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to an airtight container for storage. At room
temperature, the cookies will keep fresh for 5 day s; in the freezer, they will keep for 1 month.
Recipe from Christina Tosi's Momofuku Milk Bar Cookbook
Recipe fr om A v er ie Cook s. A ll im a g es a n d con t en t a r e copy r ig h t pr ot ect ed. Plea se do n ot u se m y im a g es w it h ou t
pr ior per m ission . If y ou w a n t t o r epu blish t h is r ecipe, plea se r e-w r it e t h e r ecipe in y ou r ow n w or ds, or sim ply lin k
ba ck t o t h is post for t h e r ecipe. T h a n k y ou .

Other Mom ofuku Milk Bar Cookbook-Inspired Recipes

This delicious recipe brought to you by Averie Cooks

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