As a person with a lot of hobbies, you know things are getting dire when I will actually admit that I’m BORED. Yes, I have shows I’m watching, books I’m reading, and cross-stitch projects underway, but I’m just feeling a general sense of boredom settling over it all. I hate to say it, but I’m also not feeling that inspired by any baking projects either (Dessert Person recipes excluded!).

With all this one-year COVID anniversary content everywhere, I’ve been thinking back to what I was up to right before the pandemic hit last year. One of my last baking projects was making Confetti Cookies for my friend Suzanne when she got her new job.

That prompted me to pick up the Momofuku Milk Bar cookbook, originally thinking I would tackle one of the pie recipes for Pi Day, but I kept flipping back to the Cornflake Chocolate Chip Marshmallow Cookies. I always wanted to make them, so I picked up a gigantic box of cornflakes on my next trip to get groceries.

This recipe has all of the same trademarks of the other Milk Bar Cookies I’ve made (Compost Cookies & Confetti Cookies): creaming the butter, sugars and egg together for a super long time, using bread flour for extra chew, adding a tasty mix-in (in this case, a cornflake crumb made with cornflakes, butter, sugar and milk powder) and chilling the dough overnight before baking.

These turned out perfectly, but there’s just one annoying thing about them. This happens in any cookie recipe I’ve ever made with marshmallows – you’ll inevitably have a couple of marshmallows ooze out of the cookie and kind of caramelize/burn on the cookie sheet. My trick is to slice off those burnt bits around the edge of the cookies as soon as they come out of the oven, but it’s not totally necessary. If you leave them on, they kind of lend a s’mores-y flavour to those bites.

Now, is it finally time to tackle Crack Pie Milk Bar Pie after all these years?

Cornflake Chocolate Chip Marshmallow Cookies

Source: Momofuku Milk Bar by Christina Tosi

Ingredients

  • 225g butter, room temperature
  • 250g sugar
  • 150g light brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 240g bread flour
  • 2g baking powder
  • 1.5g baking soda
  • 5g salt
  • 270g Cornflake Crunch (recipe below)
  • 125g mini chocolate chips
  • 65g mini marshmallows

Directions

  1. Add the butter, sugar and brown sugar to a large bowl and cream together with a hand mixer on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and mix for another 7-8 minutes. Don’t skip this part! Mix it for the full time!
  2. Add the flour, baking powder, baking soda and salt, and mix for 1 minute, just until the dough comes together. Scrape down the sides of the bowl again.
  3. Add the cornflake crunch and mini chocolate chips and stir briefly until mixed in, then do the same with the mini marshmallows.
  4. Use a scale to weigh out cookie dough balls that are 2 3/4oz (or use a 1/3 cup measure), roll them into balls and place them on a plate or baking sheet lined with parchment paper. Flatten the tops slightly. Wrap the sheet tightly in plastic wrap and stick in the fridge overnight or up to a week.
  5. When ready to bake, preheat the oven to 350 and line a cookie sheet with parchment paper. Place the dough balls at least 4″ apart and baking for 18 minutes. The cookies will be brown around the edges and just starting to brown in the centre. They will be huge and flat.
  6. Let cool completely on the baking sheet.

Cornflake Crunch

Ingredients

  • 170g cornflakes
  • 40g milk powder
  • 40g sugar
  • 4g salt
  • 130g butter, melted

Directions

  1. Preheat the oven to 275 and line a baking sheet with parchment paper.
  2. Add the cornflakes to a medium bowl and crush them with your hands until they’re about 1/4 of their original size.
  3. Add the milk powder, sugar and salt and toss until combined.
  4. Add the butter and use a spatula to mix together until clumps start to form.
  5. Spread out the cornflake mixture on the baking sheet and bake for 20 minutes.
  6. Cool completely before using in a recipe. Store any leftovers in an airtight container and eat as a snack, on top of ice cream, etc.