I have never really been a huge fan of cereal. As a child, my go to breakfasts were pop tarts (only the s’mores variety), muffins, and donuts (can you tell I have a sweet tooth?). This has changed as I’ve grown older, (hopefully) more mature, and more cognizant of the nutrition choices I make. I still scoff at most cereals but I do enjoy a nice bowl of Honey Bunches of Oats. Regardless, you can imagine my skepticism when I first came across these cookies with….gasp…cornflakes! A fellow food blogger, Dafna of Stellina Sweets, had highly recommended the Momofuku Milk Bar cookbook in a recent post. I have heard of Milk Bar but have never been fortunate enough to go and after investigating the cookbook further, I deemed it a worthy culinary investment. With ingredients like corn powder (from freeze dried corn that you can buy here), milk powder, glucose, and yes, cornflakes, I decided to push myself in new sweet directions.
To make these cookies, you first make a corn flake crunch by mixing crushed cornflakes, sugar, milk powder and butter and then lightly baking the clusters. Next, you make a cookie dough which involves a long and thorough butter creaming process in a stand mixer. Finally, you add the cornflake crunch, mini chocolate chips and mini marshmallows. The recipe below is amended slightly to reflect some of the tips shared with me by Dafna:
1) I used 2 cups of cornflake crunch instead of the recommended 3 cups
2) The original recipe makes larger cookies and bakes them for 18 minutes in a 375 degree oven. I prefer smaller cookies (more to share!) and baked them at 350 degrees for 11 minutes per Dafna’s recommendations.
The results were scrumptious! Cornflakes in a cookie…genius! Next Momofuku Milk Bar recipe to tackle will be the famous Crack Pie. Look for the post next week. For the cornflake cookie recipe, click below.
Cornflake, chocolate chip, and marshmallow cookies (adapted from Momofuku Milk Bar Cookbook)
2 sticks butter, room temperature
1 1/4 cups granulated sugar
2/3 cup tightly packed brown sugar
1/2 tsp vanilla extract
1 1/2 cups bread flour
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp kosher salt
2 cups cornflake crunch (recipe below)
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes. This step is crucial to all Milk Bar cookies- at the end of 7-8 minutes the mixture should be a light yellow/brown and should have doubled in size. If it becomes “soupy”, put mixture in the refrigerator for 5 minutes to firm it up.
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 a minute. Scrape down the sides of the bowl. Still on low speed, add the cornflakes, chocolate chips and marshmallows until just combined.
Using a small ice scoop (about 1 tbs), scoop out balls of dough onto a parchment lined baking sheet. Pat the tops of the cookies flat. Wrap the sheet in palstic wrap and refrigerate for at least 1 hour and up to 1 week. DO NOT bake the cookies from room temperature- they will not hold their shape.
Preheat the oven to 350 degrees. Arrange the chilled dough on parchment lined baking sheets with several inches between them. Bake for about 11 minutes, until the edges are browned and the center is just beginning to burn. DO NOT overbake! Marshmallows from cookies may ooze out slightly on the pan. Cool the cookies completely before transferreing to a plate or air tight container for storage.
Cornflake Crunch (from Momofuku Milk Bar Cookbook)
1/2 (12 oz) box or 5 cups of corn flakes
1/2 cup milk powder
3 Tbs sugar
1 tsp kosher salt
9 Tbs melted butter
Heat oven to 275 degree.
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 with act as glue, binding the dry ingredients to the cereal and creating small clusters.
Spread the clusters on a parchment lines sheet pan and bake for 15-20 min, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and chewed.
Cool the cornflake crunch completely before storing or using in a recipe. Can be stored in an airtight container at room temperature for 1 week or 1 month in the fridge or freezer.