Momofuku Marshmallow Cornflake Cookies

Wonderful marry of flavors. I really loved the cornflake crunch that requires an extra step of crispingi n the oven with milk powder, but the flavor is excuisite! Chirstina Tosi is known for these cookies, as well as her Compost cookies, both of which are really nice sweet-salty cookeis that is unique and universally liked. Since this is a recipe with relatively high butter content, make sure to bake them frozen as well to prevent them from being too oily and spreading too much. The crispy edges are a personal preference, some really liked the toffee quality of the relatively thin edges. Also yes, the marshmallow does stretch when warm out of the oven :’)

Modifications: for the crunch, used 2 tbsp of sugar instead. For the cake, I used 1/2 cup sugar + 2/3 cup light brown sugar, minus 1bsp.

Momofuku Marshmallow Cornflake Cookies
Makes 1 9 inch pie
Momofuku Marshmallow Cornflake Cookies adapted from Momofuku’s Christina Tosi

Cornflake crunch:

5 cups of cornflakes
1/2 cup of milk powder
2 tablespoons of sugar
1 teaspoon of kosher salt
9 tablespoons of unsalted butter, melted


16 tablespoons (2 sticks) unsalted butter, at room temperature
1 1/4 granulated sugar
2/3 cup light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt
3 cups cornflake crunch
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

To Make the Crunch

Preheat oven to 275˚F.

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 well to coat. The mixture should form small clusters.

Spread the clusters onto a parchment-lined sheet pan and bake for 20 minutes, until toasted.

Cool the crunch mixture completely before adding to your cookie mixture. It cools pretty fast, so while you’re waiting on this to finish cooling, begin assembling your cookies.

To Make the dough

Line a sheet pan which will fit in your refrigerator with parchment paper.(these cookies have to chill!)

Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat on high for 7-8 minutes.

Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than one minute. Do not overmix.

Still on low speed, mix in the cornflake crunch and chocolate chips just until incorporated, no more than 30 seconds or so. Add the marshmallows and mix again on low just until incorporated, about 30 seconds. If you feel like it’s uneven, use a spatula or large spoon and sort of fold them in the rest of the way.

Portion out the dough in ⅓-cup size scoops onto your prepared sheet pan.  Gently flatten the very top of the cookie.Wrap entire sheet in plastic wrap and refrigerate for at least one hour (I did 2 hours – per Shannon’s directions) or up to one week.

To Bake the cookies

When you’re ready, preheat oven to 350 – 375˚F. Arrange the chilled dough a minimum of 4 inches apart on a parchment-lined sheet pan.

Bake cookies for 10 – 18 minutes. Start checking around 10 minutes. When the cookies are done they should be nice and golden. Remove the cookies from the oven and cool cookies completely on the pan

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