Cornflake Marshmallow Chocolate Chip Cookies
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When I was a kid, my mom would often bake Nestle Tollhouse chocolate chips cookies with me and my sister. Sometimes we would throw in Rice Krispies or Cornflakes (we were a non-sugared cereal house) to change things up a bit and give the cookies a slightly different texture. To us, that made the cookies even more special.
Well, these cookies take my mom’s Rice Krispies chocolate chip cookies to a whole new level. A ridiculous chewy, sweet, hint of salt, bit of crunch type level. In fact, they taste like an ooey-gooey Rice Krispies Treat and chocolate chip cookie mashup. Seriously. These are the kinds of cookies that will make your coworkers hate you. In a good way.
Cornflake Crunch Ingredients
170 g or 1/2 (12-ounce) box cornflakes (5 cups)
40 g or 1/2 cup milk powder
40 g or 3 tablespoons sugar
4 g or 1 teaspoon kosher salt
130 g or 9 tablespoons melted butter
Cornflake Crunch Preparation
Preheat oven to 275 F.
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.
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. (Don’t taste it though, because you may not be able to stop eating it.)
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.
Cookie Ingredients
225 g or 16 tablespoons (2 sticks)
250 g or 1 1/4 cups granulated sugar
150 g or 2/3 cup packed light-brown sugar
1 large egg
2 g or 1/2 teaspoon vanilla extract
240 g or 1 1/2 cups flour
2 g or 1/2 teaspoon baking powder
1.5 g or 1/4 teaspoon baking soda
5 g or 1 1/4 teaspoons kosher salt
3/4 recipe: 270 g or 3 cups Cornflake Crunch
125 g or 2/3 cup mini chocolate chips
65 g or 1 1/4 cups mini marshmallows
Cookie Preparation
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.
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. Scrape down the sides of the bowl with a spatula.
Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporate, no more than 30 to 45 seconds. Stir in the mini marshmallows just until incorporated.
Using an ice cream or cookie scoop (I used my large OXO cookie scoop), 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 1week. Do not bake your cookies from temperature–they will not hold their shape.
Heat the oven to 350 F.
Arrange the chilled dough a minimum of 4 inches apart on parchment or Silpat lined sheet pans. Bake for 12-14 minutes. The cookies will puff, crackle, and spread and 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.
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 adapted from the Momofuku Milk Bar cookbook.
Confetti Cookies
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Last month, I was lucky enough to go to NYC for work (and some play). Unlike last year’s trip where I didn’t get to eat anywhere fun, this year I ate more than my fair share.
And I finally got to visit Momofuku Milk Bar! As well as Levain Bakery, Bouchon, and Jacques Torres (chocolate covered Cheerios anyone?). And oh yeah, I also ate lots of carbs at A Voce, Trattoria Dell’Arte (fried artichokes, mmm, thank you Elana!), and Bistro Milano. And while I did not make it to the Halal cart even though it was right across the street from my hotel, it’s fair to say I did not go hungry during my trip.
I may have fallen in love with Momofuku Milk Bar. I came back to LA and told everyone how awesome the bakery is, gushing about the peanut butter pretzel caramel pie, and about their amazing cookbook. Then a few weeks later, the cookbook was MINE. I poured over the pages and immediately decided I had to make the Confetti Cookies because really, what’s better than fun and colorful cookies to bring into the office the first day back after a long weekend?
Right out of the oven, these cookies reminded me of the sugar cookies my sister and I used to make with our mom when we were kids. But the next day, they grew on me. They’re chewy inside, with a slight crunch on the outside, and the pieces of the birthday cake crumbs are delicious. While not my favorite cookie ever, they’re fun and were a huge hit at the office.
Side note: this cookbook has weight measurements which are AWESOME. Less dishes to wash and more accurate measurements. If you don’t have a kitchen scale, get one now!
Birthday Cake Crumb Ingredients
100 grams (1/2 cup) granulated sugar
25 grams (1 1/2 tablespoons) packed light brown sugar
90 grams (3/4 cup) cake flour
2 grams (1/2 teaspoon) baking powder
2 grams (1/2 teaspoon) kosher salt
20 grams (2 tablespoons) rainbow sprinkles
40 grams (1/4 cup) grapeseed oil
12 grams (1 tablespoon) clear vanilla extract
Cookie Ingredients
225 grams (16 tablespoons or 2 sticks) butter, at room temperature
300 grams (1 1/2 cups) sugar
50 grams (2 tablespoons) glucose or 25 grams (1 tablespoon) corn syrup
2 eggs
8 grams (2 teaspoons) clear vanilla extract (I found this at Michaels)
400 grams (2 1/2 cups) flour
50 grams (2/3 cup) milk powder
9 grams (2 teaspoons) cream of tartar
6 grams (1 teaspoon) baking soda
5 grams (1 1/4 teaspoons) kosher salt
40 grams (1/4 cup) rainbow sprinkles
1/2 recipe Birthday Cake Crumbs
Birthday Cake Crumb Preparation
Heat the oven to 300°F.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
Spread the clusters on a parchment or Silpat lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
Let the crumbs cool completely. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Confetti Cookies Preparation
Combine the butter, sugar, and glucose 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 eggs and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. 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.
Still on low speed, add the birthday cake crumbs and mix in for 30 seconds—-just until they are incorporated.
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. 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 bake properly.
Heat the oven to 350°F.
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. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don’t match and the cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Recipe from the Momofuku Milk Bar cookbook.
