Cornflake-Chocolate-Mallow Cookies via Momofuku Milk Bar

Hanukkah came early for me this year, in the form of the Momofuku Milk Bar Cookbook. Not only does the cookbook contain the recipes for my all time favorite balls, but it has a myriad of other cookies, cakes, and other baked goods. The cookbook has mouthwatering photos, endearing personal anecdotes, and enough butter and fat to make your pants split straight down the middle. The recipes are extremely thorough and complex – this is not for the 30 minute cook or the nervous novice. This is for someone who has the time and inclination to bake inventive, wildly delicious sweets. These cookies were the first recipe I tried from the book. I simplified the recipe, and modified it to make it a touch easier for those of us who are not Christina Tosi.
Cornflake-Chocolate-Chip-Marshmallow Cookies (Adapted from the Momofuku Milk Bar Cookbook)

2 Sticks room temperature butter
1 1/2 Cups white sugar
2/3 Cup brown sugar
1 Egg
1 Tsp. vanilla extract or paste
1 1/2 Cups flour
1/2 Tsp. baking powder
1/4 Tsp. baking soda
1 Tsp. kosher salt
3 Cups cornflakes
2/3 Cups mini chocolate chips
1 1/4 Cups mini marshmallows

 1) Preheat the oven to 350 F and cream the butter, and both sugars together for 3 minutes,

 or until the mixture looks like this.

 2) Add the eggs…

 and vanilla…

and continue mixing the dough for 8 minutes. Tosi emphasizes the importance of creaming the butter for an extra long time, saying it can truly be tasted in the end result. Though she says that a paddle attachment is necessary, I used the normal egg beater attachment and was pleased with the results.

 3) Add the flour, baking powder, baking soda and salt…

 and mix together with a spatula just until the dough comes together and absorbs the flour. Don’t overmix it, or the cookies will be tough.

4) Add the cornflakes…

 chocolate chips…

 and mini marshmallows.

 5) Mix by hand until it is all incorporated.

 Try not to eat too much of it raw, but damn…it’s so great.

 6) Toss the mixture onto some clingwrap, roll it into a sausage, and refrigerate it for at least 1 hour or up to overnight.

 7) When you are ready to cook the cookies, take them out of the fridge, place about 3/4 slices of COLD dough onto a silpat or greased cookie sheet, and put them in a 350 F oven. Also, place the cookies at leas 4 inches apart – they spread a LOT while cooking.

Trust me on this (Batch 1).

 8) Though Tosi recommends cooking the dough for 18 minutes, I found 15 minutes were optimal for my oven – the edges were brown and crispy, and the centers were just BARELY underset, so they finished cooking outside the oven.

 These cookies were a hit with everyone who tried them. Buttery, crispy, rich, and with enough sweetness from the marshmallows, depth from the chocolate, and texture from the cornflakes. These were compared to lace cookies, but with the ingredients of classic s’mores, they are far more whimsical and nostalgic.

Now, I prefer a doughier cookie, but you know what that means, don’t you?
I am just going to have to eat all the dough raw next time.
Aaah, the things we do in the pursuit of good taste.


  1. When will you be making the birthday cake truffles? I request being in attendance 😉