Winter is my favorite time of year in the south, not only because of the cozy sweaters, crackling fires, and the snow (sometimes), but there are also endless excuses so stay warm inside the kitchen and bake all day long!
Throughout my cooking adventures this season, I took a few looks into my Momofuku Milk Bar cookbook. Now, if you’ve never heard of this NYC bakery, I would go so far as to say that you have never truly lived and that you should book a plane ticket right this moment. However, i’d like to save you all that nonsense and just post the best recipes right here on Cornbread & Cashmere. You can thank me later.
Among the many cookie recipes in this cookbook, the Cornflake-Chocolate-Chip-Marshmallow’s caught my eye. Cereal in a cookie? Sounds weird, but it’s so delicious. There’s also a lot of work involved in these, but trust me, it’s worth it!
What you need:
- 2 sticks butter
- 1 1/4 cups granulated sugar
- 2/3 cup light brown sugar, tightly packed
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups cornflake crunch (recipe below)
- 2⁄3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
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.
- 1/2 12oz box or 5 cups cornflakes
- 1/2 cup milk powder
- 3 tbs sugar
- 1 tsp kosher salt
- 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.