Hopefully by now you have made the corn cookies and basked in their deliciousness. If not, shame on you.
Next up on my tour of Milk Bar's bakery is the Cornflake Chocolate Chip Marshmallow Cookie. It is hard to explain in words how good this cookie is. And I'm not trying to gloat but my husband said that my version was better than the one directly from the bakery (thank you, Ben!). Maybe it was due to larger chocolate chips, or the fact that I didn't crush the cornflakes as much, but whatever the reason, yum.
Cornflake Chocolate Chip Marshmallow Cookie
from Momofuko Milk Bar
Cookie
225 g (16 tbs) butter, at room temp.
250 g (1 1/4 cups) sugar
150 g (2⁄3 cup tightly packed) brown sugar
1 egg
1/2 tsp vanilla extract
240 g (1 1/2 cups) flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
3 cups cornflake crunch (see recipe below)
125 g (2⁄3 cup) chocolate chips
65 g (1 1/4 cups) mini marshmallows
Cornflake Crunch
170 g (5 cups) cornflakes
40 g (1/2 cup) milk powder
40 g (3 tbs) sugar
1 tsp kosher salt
130 g (9 tbs) butter, melted
Make the cookie: Combine the butter and sugars in the bowl of a mixer and cream on medium-high for 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 8 minutes.
Reduce the mixer to low and add the flour, baking powder, baking soda, and salt mixing only until the dough comes together, ~1 minute.
On low speed, mix in the cornflake crunch and chocolate chips just until incorporated, no more than 30 to 45 seconds. Follow with the marshmallows.
Using a size 20 scoop, portion out the dough onto a silpat or parchment-lined sheet pan. Slightly flatten the cookies and wrap tightly in plastic. Refrigerate for at least 1 hour, or up to 1 week.
Heat oven to 350°f. Arrange chilled dough on sheet pan with a minimum of 2 inches in between each cookie. Bake for 16 minutes.
Make the cornflake crunch: Heat oven to 275°f.
Pour the cornflakes in a medium bowl and crush them with your hands to about one-quarter to one-third of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the melted butter and toss to coat.
Spread the clusters on a parchment or silpat-lined sheet pan and bake for 20-30 minutes. They will look slightly toasted and smell super buttery.
Cool the cornflake crunch completely before storing it or using it in the recipe.
