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cornflake-chocolate-chip marshmellow crunch cookie

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i am neither brave nor bold enough to make just a chocolate chip cookie. everyone’s mom or grandma makes “the best” chocolate chip cookie. and every one of those chocolate chip cookie recipes is different. so, out of respect, we dared not compete. instead, we made a delicious chocolate chip tribute cookie—one of our most popular cookies—by accident.

in the ko basement one day, mar over toasted the cornflake crunch for the cereal milk™ panna cotta. she was pissed. i was pissed. but we refused to let it go to waste. i was already well versed in making a cookie out of anything left in the pantry, and we needed a dessert for family meal anyway. so we made cookies with the cornflake crunch, and we threw in some mini chocolate chips, just to make them appealing to the cooks in case the over toasted cornflakes were a bust, and some mini marshmallows, because we were eating them as a snack, and why the hell not. it was just family meal.

the cooks freaked. they requested the cookies for family meal every day after that. and so the cornflake-chocolate-chip-marshmallow cookie was born—love at first bite and a shoo-in on milk bar’s opening menu.
as per website of http://milkbarstore.com/

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Ingredients

  • 225 g (16 tbs) butter, at room temperature
  • 250 g (1 1/4 cups) granulated sugar
  • 150 g (2⁄3 cup tightly packed) light brown sugar
  • 1 egg
  • 2 g (1/2 tsp) vanilla extract
  • 240 g (1 1/2 cups) flour
  • 2 g (1/2 tsp) baking powder
  • 1.5 g (1/2 tsp) baking soda
  • 5 g (1 1/2 teaspoons) kosher salt
  • 3/4 recipe (3 cups) cornflake crunch (recipe below)
  • 125 g (2⁄3 cup) mini chocolate chips
  • 65 g (1 1/4 cups) mini marshmallows

Details

Servings 20

Preparation

Step 1

1. combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (see page 27 for notes on this process.)

2. reduce the mixer 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 the machine during this step, or you will risk over mixing the dough.) scrape down the sides of the bowl with a spatula.

3. still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. paddle in the mini marshmallows just until incorporated.

4. using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. pat the tops of the cookie dough domes flat. wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. do not bake your cookies from room temperature—they will not hold their shape.

5. heat the oven to 375°f.

6. arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. bake for 18 minutes. the cookies will puff, crackle, and spread. at the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. at room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.


cornflake crunch
makes about 360 g (4 cups )

this recipe was originally created to accompany the cereal milk™ panna cotta. it was one of those first-swing, home-run hits. it is incredibly simple to make and equally as versatile in its uses. put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow.

170 g (1/2 12oz box or 5 cups) cornflakes
40 g (1/2 cup) milk powder
40 g (3 tbs) sugar
4 g (1 tsp) kosher salt
130 g (9 tbs) butter, melted

1. heat the oven to 275°f.

2. pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. add the milk powder, sugar, and salt and toss to mix. add the butter and toss to coat. as you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

3. 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 cooled slightly and chewed.

4. 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 will keep for 1 month.

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