Ever since I came across this recipe I couldn’t stop thinking about it. Even amidst trying to eat healthy I had to make it! The cornflake crunch is insanely good. Just eating that is delicious. I read a lot of different accounts from people who’d made these and the one consistent note was that you need to follow this recipe exactly. I actually left the cookies in for less time than called for because the tops were starting to get brown, but I let them sit on the cookie sheet when I took them out so they could set. They were really good the first day of cooking but got a little drier the second & third day. The flavors though are insanely delicious together! Here’s the recipe (Christina Tosi gives the recipe in an article here, and it’s also in her Milkbar cookbook).
Ingredients, Cornflake Marshmallow Chocolate Chip Cookies:
- 2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature (Must be full fat! Don’t try to substitute here)
- 1 1/4 cup granulated sugar
- 2/3 cup light brown sugar, tightly packed
- 1 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. kosher salt
- 3 cups Cornflake Crunch (see recipe below)
- 2/3 cup mini chocolate chips
- 1 1/4 cup mini marshmallows
Ingredients, Cornflake Crunch
- 5 cups cornflakes
- 1/2 cup milk powder
- 3 tbsp. granulated sugar
- 1 tsp. kosher salt
- 9 tbsp. unsalted butter, melted
Directions, Cornflake Crunch:
- Preheat oven to 275 degrees.
- In a medium bowl, use hands to crush cornflakes to a quarter of their original size.
- Add milk powder, sugar, and salt, and toss lightly.
- Add butter and toss to coat (the butter acts as the glue and will create small clusters).
- Spread the cornflake clusters onto a parchment/silpat lined baking sheet. Bake 20 minutes-until they look toasted, smell buttery, and crunch when cooled slightly.
- Cool completely before storing or using in a recipe.
- Stored in an airtight container at room temp., it will keep fresh for 1 week; in the fridge or freezer, it will keep for about 1 month.
Directions, Cornflake Marshmallow Chocolate Chip Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
- Add egg and vanilla extract and beat 7-8 minutes.
- On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don’t step away from the machine/over-mix!
- Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
- Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!) *I chilled overnight and baked the next morning.
- When ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto parchment/siplat lined baking sheet(s) at least 4 in. apart.
- Bake about 18 minutes, until browned around the edges and beginning to brown in the center. Cookies will puff, crackle, and spread. t-mobile site down If they seem pale and doughy on the surface, leave in the oven for about 1 more minute.
- Cool cookies completely on pan before moving them to a plate or an airtight container. At room temperature, cookies will keep fresh for 5 days-in the freezer, they will keep for 1 month.