cornflake marshmallow cookies

Inspired by the original cookie from Momofuku Milk Bar in New York. Note that in recent years, the bakery has taken to pre-making said cookies and sells them pre-made, prewrapped and they definitely taste like they have preservatives and suck now. In the early years of the bakery making these cookies, they were AH-MAZING, and THAT was what I was trying to recreate now that we live in Seattle.

"momofuku" cornflake marshmallow cookies
makes ~15 cookies

1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
1 egg
1/2 tsp vanilla extract
2 cups flor
1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp salt
3 cups cornflake crunch (see below)
1 cup chocolate chips
1 cup mini marshmallows

For cornflake crunch:
5 cups cornflakes
1/2 cup milk powder or ground cashews
3 tbsp sugar
1 tsp salt
9 tbsp butter

Make your cornflake crunch: 

Heat the oven to 275 degrees.

Pour the cornflakes in a medium bowl and crush them with a cup or glass (or use a food processor). Add the milk powder (I used ground cashews as a substitute), sugar and salt and toss to mix. Add the butter, which will act as glue to bind the dry ingredients and create small clusters.

Spread the clusters on a parchment paper or silpat lined sheet pan and bake for 20 mins, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and crispy.

Cool 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 for 1 month.

To make the cookies:
*If you have a stand mixer, use your paddle attachment. Otherwise, I just used my handheld mixer and it worked just fine. 

Using a mixer, combine the butter and sugars and cream together. Scrape down the sides of the bowl and add the egg and vanilla and beat well to combine.

Combine the flour, baking powder, baking soda and salt in a separate bowl. Reduce the mixer speed to low and combine the flour mixture to the wet ingredients. Mix until the dough comes together.

If using a stand mixer with the paddle attachment, use low speed to paddle in the cornflake crunch and chocolate chips until incorporated. If not using, use your hands (I always use gloves, so not sure if your bare skin can handle the scratchiness of the cornflakes!) to incorporate the cornflake crunch and chocolate chips into your batter.

Divide dough into 1/4 cup balls, stuff 3 mini marshmallows anywhere on top and line balls on a parchment paper or silpat lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 mins. According to the original recipe, chilling your balls of cookie dough is critical!

Heat the oven to 365 degrees.

Rearrange the the chilled dough a minimum of 4 inches apart on your parchment paper or silpat lined sheet pan and bake for 15-20 mins. Cookies will puff, crackle and spread.

Cool cookies completely on the sheet pans before transferring to a plate or air-tight container for storage.