Cornflake Chocolate Chip Marshmallow Cookies are our favorite indulgence. Cornflake Chocolate Chip Marshmallow Cookies should be sold with a recovery program attached to them because they are very addictive. Jackie is a huge fan of Christina Tosi and Milk Bar. She is especially fond of their famous cereal milk ice cream, which is why I bought her the Milk Bar Cookbook to play with. She has since made the famous ice cream at home several times, and she has developed an addiction to the ingenious Cornflake Crunch topping. She eats it as a snack, topped over ice cream, yogurt, or even a bowl of mixed fruit. Jackie took me to Milk Bar almost immediately after we met, urging me to try these cookies, in addition to the other inventive baked goods on the menu. While we don’t normally make a habit of sharing others’ recipe on superman cooks, this one is worthy of exception. I don’t normally have a sweet tooth, but even I can understand how this recipe could send someone in search of a good dentist. While we don’t recommend eating enough of these to cause a dental problem, we do recommend making a large batch and sharing them with others. This batch turned out a little flatter than the original, due to the fact that we did not cream the butter long enough. Our cookies were slightly crisper, yet still chewy and gooey. We love them because each bite has all of our favorite childhood flavors mixed together. Truly remarkable. We haven’t quite figured out how to make Cornflake Chocolate Chip Marshmallow Cookies quite as good as the team at Milk Bar, but these are pretty darn close. And we consider the difference in texture a “happy mistake”. This is the beauty of cooking; a simple mistake or the addition of ingredients can sometimes create a different yet satisfying end result. That is why it is important to just keep going. In this case, I don’t believe you can go wrong when you start with such unique and tasty ingredients.
An All-American cookie with an unbeatable flavor combination, courtesy of Milk Bar.
- 2 sticks butter
- 1 1/4 C sugar
- 2/3 C light brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 C flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
- 3 C Cornflake crunch ( 5 C cornflakes,1/2 C powdered milk, 3 Tbsp sugar, 9 Tbsp butter melted)
- 2/3 C mini chocolate chips
- 1 1/4 C mini marshmallows
- TO MAKE THE CORNFLAKE CRUNCH:
- Preheat oven to 275°.
- Crush cornflakes to resemble rice, Add milk powder, sugar and crumbs and mix, drizzle melted butter while tossing to resemble clusters of goodies. Bake on pan lined with parchment for 20 minutes. remove and allow to cool.
- TO MAKE THE COOKIES:
- Combine butter and sugars into a mixing bowl cream together with a paddle mixer. Add the egg and vanilla and continue to mix for 6-7 minutes.
- Slow speed down and add flour, baking powder, baking soda and salt. Mix just long enough to bring the dough together.
- With a spatula, add the cornflake crunch and chocolate chips until combined.
- Mix in marshmallows just until incorporated.
- Scoop batter onto a parchment-lined baking sheet and flatten slightly.
- Cover and refrigerate at least 1 hour (or up to one week).
- Heat the oven to 375 degrees and bake cookies for 15-18 minutes until edges are slightly browned.
- Cool the cookies on pan before transferring to a plate or container.