Tag Archives: Cookies

Cornflake Marshmallow Chocolate Chip Cookies

12 May

Those of you that know me or read this blog know that A) I love Momofuku Milk Bar B) My favorite cookie they have is Cornflake Marshmallow Chocolate Chip and C) I live way too close to their KITCHEN.  While not a full Milk Bar, they DO have a small retail counter in the front where you can order cookies and cake truffles (tiny bite-sized hyper-condensed cake rolled in cake crumbs) by the dozen and pies. There’s no ice cream yet, but I’ve been told by the man who works there who sees me way too often that they are planning to have everything, including cereal milk and pork buns, within the year. YES. I should probably move before that happens.

As you may or may not know, Momofuku actually has a cookbook out, which I have yet to get for myself but which has provided us foodies with such recipe gems as CRACK PIE (which I shared the recipe for here), PORK BUNS, and MOMOFUKU-STYLE FRIED CHICKEN. You know, all the super healthy stuff. And now…Cornflake Marshmallow Chocolate Chip Cookies.

And not just regular cornflakes. CARAMELIZED SALTED cornflakes. Caramelized salted cornflakes that melt together with sticky marshmallows and creamy chocolate to make what I consider to be THE ultimate cookie. Better than the Compost in my humble opinion. But then again I have been the world’s #1 fan of S’mores since I was 5. Just ask my nanny.

Just take my word for it and make these cookies. STAT. And don’t think about how many calories they have.

Cornflake Marshmallow Chocolate Chip Cookies 

From Momofuku for 2

Makes 24 large cookies

Caramelized Cornflakes

Ingredients

1 1/2 cups cornflakes

6 tablespoons milk powder

2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter

Preheat the oven to 275˚F.
Lightly crush the cornflakes in a bowl.


Mix together the milk powder, sugar and salt.


Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
Spread out cornflake mixture on a lined baking sheat and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.

Cookies

Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan
1 cup unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes

Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.


Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.


Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

Crispy-Sticky Oatmeal Cranberry Coconut Cookies

27 Aug

This recipe came from making tons of tons of batches of chocolate-lace cookies, getting sick of the chocolate, trying different fillings, omitting the filling altogether, to finally adding some ingredients to the cookie itself.  What I LOVE about chocolate lace cookies is the thin, cripsy-sticky “outer” part of them, so it just made sense to keep that as the cookie base, rather than use a classic oatmeal, which tends to more of a “cakey” cookie.

Crispy-Sticky Oatmeal Cranberry Coconut Cookies

Ingredients

2/3 cup butter

2 cups quick oats, uncooked

1 cup sugar

2/3 cup flour

1/4 cup corn syrup

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup dried cranberries

1/4 cup dried, dried shredded coconut

Prehat oven to 375°. Melt the butter in a saucepan and remove from heat. Mix in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Mix well. Fold in cranberries and coconut.

Drop level teaspoons onto a foil lined baking sheet approximately 3 inches apart. Flatten each cookie with a rubber spatula. Bake 5-7 minutes. Let cool 10 mins, then peel cookies from foil and enjoy!

My next experiment: Putting vanilla bean ice cream between 2 of them!!