Cornflake, Marshmallow, Chocolate Chip Cookies

Chocolate, Cookies, Desserts

Real talk. Are you ready?

On Friday…(the one that just passed) I was a huge brat. I woke up extra early to show the day who’s who and by noon I had four failed recipes. Every bowl I owned was in the sink. Flour was all over the floor. There was melted butter in my bangs. Soo…to no surprise, I had major attitude. Like major. So I was like, Cool, I’m gonna sit outside eat two tacos, have an iced tea and I’ll feel better.

Didn’t work. Came home…still had an attitude.

I decided to sit in my mess of a kitchen and open up a new book that just arrived: Christina Tosi’s, Momofuku Milk Bar. Right after the introduction there is a section…and it’s called ‘Real Talk.’

Her Real Talk? Stop complaining. Keep your cool. Baking with no AC totally sweating? Shut up. No really…just shut up. Your mixer broke and you have 100 pounds of cookie dough to mix? Woman-up…roll up your sleeves…time to get busy.

Her hardbody, total attitude of pep talk is what I needed. Sometimes all of us need someone to set us straight. Christina did it. Girl crush? Totally.

Sooooo…I cleaned up the entire kitchen. I woke up the next morning, came across this recipe (there’s cornflakes in it!!!), got all my ingredienteses together…read the recipe in more detail and then realized I totally need a stand-up mixer.

I know I have this blog, and it’s probably shocking that I don’t have one, but honestly I don’t have the room. And most of the time I don’t need it. I just do stuff by hand.

Just as I started to get bummed out, I stopped myself. I grabbed a spatula and straight did it by hand. Because that’s what you do when you want cookies…am I right? You woman-up…and just make do.

Christina has a pretty in depth technique on creaming butter and sugar. This recipe has A LOT of butter. Two sticks with only 1/2 cup of flour. That’s an intense ratio, my friends. Intense.

That’s why it’s imperative that the butter and sugar are creamed together for 10 minutes in the stand-up mixer. You need to aerate that business. And the butter and sugar need to become one.

I mixed mine (by hand) for about 15. My arm felt like it was going to fall off, no lie. Did I complain? No…but part of that reason is because I was all by myself. This is another reason why I need a dog ASAP.

If you have a mixer, please use it. Your cookies will absolutely come out better than mine. It’s just a fact.

Despite her hard real talk, her book is fun. The recipes…just so fun. There’s sprinkles in some. All types of crumbs and crunches. Cakes that make you laugh. Cookies that are strange and interesting.

And this cookie? It’s thin. I’m usually not a fan of thin crisp cookies, but this one is quite nice. It’s crispy on the edges and chewy on the inside. Plus…I mean…there’s marshmallows…and chocolate..and cornflake crunch.

If you make this, you’ll be left with two cups of cornflake crunch. This is not a problem. Transfer it to a big bowl, pour milk over the top…a little treat to yourself for not complaining.

Cornflake, Marshmallow, Chocolate Chip Cookies

Print this recipe!

Corn Flake Crunch:
1/2 box (5 cups) / 170g cornflakes
1/2 cup / 40g milk powder
3 tablespoons / 40g sugar
1 teaspoon / 4g kosher salt
9 tablespoons / 130g unsalted butter, melted

16 tablespoons (2 sticks) / 225g unsalted butter, at room temperature
1 1/4 cups / 250g granulated sugar
2/3 cup / 150g light brown sugar
1 large egg
1/2 teaspoon / 2g vanilla extract
1 1/2 cups / 240g all-purpose flour
1/2 teaspoon / 2g baking powder
1/4 teaspoon / 1.5g baking soda
1 1/4 teaspoons / 5 g kosher salt
3 cups / 270g Cornflake Crunch
2/3 cup / 125g mini chocolate chips
1 1/4 cup / 65g mini marshmallows

Directions for Cornflake Crunch:

1. Heat the oven to 275F

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 1 month.

Directions for Cookies:

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.

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 overmixing 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 30-45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 2 3/4-ounce 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 (Adrianna Note: I did this on one batch and they came out super thin. I found it unnecessary). 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 375Λ™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 (Adrianna note: Mine took 10 minutes. I suggest keeping a close eye on them), 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.

Recipe by Christina Tosi from Momofuki Milk Bar Cookbook

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Leave a Reply

  • Reply jesika lin November 16, 2011 at 2:58 am

    i dont have a stand mixer. or a hand mixer. or a food processer, or a blender, or a zester. so when i read recipes theres a lot of swearing involved and i have to think if its really worth it for me to bust out all that elbow grease. so i feel ya. i have totally hand mixed for 15 minutes and why dont i have total linda hamilton guns by now? probably because i dont bake enough.

  • Reply Kasey November 15, 2011 at 9:45 pm

    I hate when recipes don’t work out! I’m glad you got it sorted out…Also, the stand mixer – prettiest/best thing in my kitchen. I love love love it.

  • Reply Becky @ Skinnyfat Girls November 15, 2011 at 3:51 pm

    I love the idea of crispy chocolate chip cookies! And I think I’ve got to pick up a copy of that book for myself…

  • Reply brandi November 15, 2011 at 2:18 pm

    i never eat cornflakes as cereal but i LOVE them baked into sweet treats!

    ps: i have a stand mixer and still (almost always) mix up cookies by hand. it’s more fun!

  • Reply Justice Fergie November 15, 2011 at 4:10 am

    Looks positively delightful!!

  • Reply Kiran @ November 15, 2011 at 4:10 am

    I don’t have a mixer – so ancient right? Not the cookies- these are sheer divine πŸ˜€

  • Reply Linda November 15, 2011 at 3:28 am

    Thank you for posting this recipe–I’m still waiting for mine to be delivered! Have you tried their compost cookie? It is some serious stuff and by serious I mean amazing.

    • Reply Adrianna November 15, 2011 at 5:10 am

      Yes! And those are included in the book too. They’re up next!

  • Reply Paula @ Dishing the Divine November 15, 2011 at 12:34 am

    I have had those days… the ones when you wonder if there are even any more good recipes in the world. Glad to see that you found one you liked. πŸ™‚ It’s definitely rewarding after so many failed attempts! πŸ™‚

  • Reply Yasmeen @ Wandering Spice November 15, 2011 at 12:30 am

    Appreciate the real talk. Sometimes I think about my grandmother cooking a big Middle Eastern lunch for 7 hungry kids, her hungry husband and father-in-law. Every day. In Cairo, then Beirut summers. And… I ditch the attitude about my broken Kitchen Aid.

    I like the addition of corn flakes for crispiness – apart from gloppy marshmallow bars I rarely see them in cooking! They look worth the effort πŸ™‚

    • Reply Adrianna November 15, 2011 at 5:09 am


  • Reply tina November 14, 2011 at 10:18 pm

    wow this is so unique of a cookie! i hope it’s not incredibly sweet bc of the marshmallows. i love your thinking when it comes to food!

    • Reply Adrianna November 15, 2011 at 5:09 am

      Definitely a sweet cookie. I’m usually pretty adverse to super sweet cookies, but I looooved these.

  • Reply Connie / Marinating Online November 14, 2011 at 6:46 pm

    Great Photos. I love the pics that show the process

  • Reply Mary Beth November 14, 2011 at 6:32 pm

    I love the real talk. Sometimes we all need a little bit of that.

    Oh, and I need those cookies too!

  • Reply Leonor November 14, 2011 at 6:29 pm

    Me encanta tu blog,
    saludos desde MΓ©xico πŸ™‚

  • Reply Lauren @ FoodIsTherapy November 14, 2011 at 6:24 pm

    Impressive…I don’t think I would have tried creaming that much sugar and butter together by hand. And confession. I don’t have room for a stand mixer either. Mine lives in the dining room πŸ™‚

  • Reply Marlina November 14, 2011 at 6:17 pm

    These cookies are speaking to me!! I can just imagine the cookie having a rice krispy type thing about them, such a good idea to add corn flakes and marshmallows !

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