Milk Bar Mondays: Cornflake Cookies

My mom was pretty strict with the sweets when we were kids. It’s true.

And it was a hardship. You try smuggling 3 Twix bars home in the waistband of your shorts on a 98°, 110% humidity August day in Virginia.

That’s just not the kind of accident you want to have on the bus ride home from your first day of second grade.

I would have to say that the morning cereal bowl was where it hurt the most. I don’t care what you add to them, Grape-Nuts just aren’t cool. Don’t let anyone tell you otherwise.

But cornflakes were tolerable. They really were. Between cornflakes and Rice Krispies with honey, I managed to survive my sugar-free youth.

Now, many moons later, imagine how it feels to take some healthy cornflakes and snazz them up with some chocolate chips and mini marshmallows. Sinful. Sinful I tell you! Please don’t tell my mom.

As I’ve baked my way through this illustrious book, I’ve learned one really important thing about the recipes:  you really just need to do what C. Tosi says. Exactly as she says it.

Take these cookies, for example. If you don’t 1)  use full fat butter, preferably European-style butter, 2)  follow the Milk Bar extended mixing method, and 3)  take the time to chill your dough before baking, you’re going to end up with a cookie puddle on your pan.

It will be the most delicious puddle that your mouth will ever trip and fall into, but it will be a puddle nonetheless.

So you’ll do as C. Tosi says, right? Good. It’s worth it.

And now that you know the key to these cookies, I think you should make some for yourself. I think you should make some for your friends. I think you should make some for your children.

Yes, that’s what I think. Make some for your son or daughter and serve them with a smile tomorrow morning at breakfast. Life’s just too short for Grape-Nuts.

Of course, you should also check out my friends’ Milk Bar Monday creations!:

Audra from The Baker Chick
Averie from Averie Cooks
Cassie from Bake Your Day
Erin from Big Fat Baker
Jacqueline from The Dusty Baker
Krissy from Krissy’s Creations

Cornflake-Chocolate-Chip-Marshmallow Cookies

recipe from Momofuku Milk Bar

For the cookies:
16 tbsp. unsalted butter, softened
1¼ c. white sugar, granulated
2/3 c. light brown sugar, tightly packed
1 large egg
½ tsp. vanilla extract
1½ c. all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

For the Cornflake Crunch:
5 c. cornflakes
½ c. milk powder
3 tbsp. white sugar, granulated
1 tsp. kosher salt
9 tbsp. unsalted butter, melted

To make the Cornflake Crunch, preheat oven to 275°.

In a medium bowl, with your hands, crush cornflakes to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.) On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.

To make the cookies, preheat oven to 375°. Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

Line a sheet pan with parchment paper. Using a 1/3 cup measure, portion dough onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake at room-temperature — the cookies will not hold their shape. Arrange chilled disks on a parchment- or Silpat-lined sheet pan a minimum of 4 inches apart. Bake 18 minutes until cookies are browned at the edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

YIELD:  15-20 cookies

Comments

  1. 32

    Lauren says

    I’ve been looking forward to making these cookies for so long! I followed the recipe exactly, but the cookies still turned out like giant thin pancakes :( I don’t know what else I could have done to make them better, it’s so disappointing. But your photos are incredible and your cookies look perfect!

    • Meagan says

      I’m so sorry to hear that you ended up with a cookie puddle, Lauren! Truth be told, the Milk Bar cookies are tough: I struggled and struggled with the spreading in recipe after recipe. This one turned out for me but a number of others have unfortunately reported that theirs spread just like yours did. The only thing that I have been able to come up with to try, along with the tips that I posted above, are to use bread flour instead of all-purpose flour: the higher gluten content seems to help the cookies hold their shape. I hope this helps and that you’ll give these cookies another go! Thanks for reading!

  2. 31

    bonnie says

    What if you bake these cookies in silicone muffin cups…it would prevent them from spreading thin and keep them round.

    • Meagan says

      Great idea, Bonnie! Any sort of oven-safe containment device (muffin cups, baking rings, etc.) would be very effective in controlling the spread of these cookies.

  3. 30

    Florence says

    Did you have a problem with stale-tasting corn flakes in the cookies? The corn flake crunch was crunchy when I made them, but they became stale when I tasted a cookie.

    • Meagan says

      I actually did not experience this – did the corn flakes become soggy or over baked? If they became soggy, perhaps you could top the cookies with the flakes instead of including them in the batter. If they became over baked, you could try baking the cookies at a lower temp, like 325 degrees. I hope this helps!

  4. 29

    Aisling says

    Hi, just wondering if you could offer any advice about this recipe please.
    I made the cookie dough yesterday and left it to chill in the fridge for about 12 hours before baking. the dough was solid going into the oven. I had four cookies arranged on my tray, but however when the were baking the dough spread out and make one very big thin cookie. I have more dough in the fridge, but dont want this to happen again. any suggestions to what i should do?

    • Meagan says

      Hi Aisling! I’m so sorry to hear about your trouble with these cookies – to be honest, I struggled with spreading here, as did my fellow Milk Bar Monday ladies. I have a few suggestions: 1) bake the rest of the cookies inside greased cake rings. I know this option involves the very simple solution of exerting brute force over the dough, but it ultimately works. 2) add 1-2 tablespoons of flour to the dough. This is what Tosi herself suggests doing to prevent the spreading.

      Again, I’m sorry you’re having trouble with this dough, but, for what it’s worth, the finished cookies are DELISH. Let me know how your adjusted cookies turn out!

  5. 24

    says

    oh my word, those cookies look amazing! on the bus with melted twix bars in your shorts, you must have felt like little Forrest Gump: “Can’t sit heeya.” “Seats taken..”… I share your pain ;)

  6. 23

    says

    How I love Milkbar… I was leafing through their cookbook for a good ten minutes this weekend, I really should just buy it already! Although nothing is better than going there and getting some cereal milk ice cream :)

  7. 20

    says

    I love these cookies! And you are right, you have to follow what she says, or the whole cookie will spill out into a puddle. I mean, they’ll still taste good, but won’t look nice and clean like yours :)

  8. 18

    says

    My mom must have been friends with your mom! Grape Nuts do indeed suck royally, and carob chips are NOT a substitute for chocolate chips. I find myself eating raw cookie dough and secretly laughing in triumph that my mother can no longer tell me no!

  9. 15

    says

    Your cookies are gorgeous! I love adding cornflakes to dessert. They make a great “streusel” for kugel. I’ll bet they give the cookies a nice crispness. :)

  10. 12

    says

    I didn’t have my first chocolate bar until I was 8 or nine, and my older sister complained that she had to wait until her teens! So I relate to the strictness. :)

  11. 9

    says

    Your cookies look like they turned out perfectly! I definitely needed to cream everything a bit longer…maybe even chill more? Overnight always seems long enough but guess not with these bad boys. When it comes to her recipes, I’ve realized I just need to do what she says.

  12. 6

    says

    Oh no, you poor thing. Melted twix bars on the bus- disaster. I can relate to the cereal issue. We were never allowed to have the good stuff. No lucky charms, fruit loops, or cinnamon toast crunch. We tease my mom to this day about that. These cookies look so good. It’s a good way to take a dull cornflake and make it extraordinary.

  13. 5

    says

    Yours look really wonderful! I have to say that even with following Tosi’s many instructions- we all seemed to end up with big puddle-like cookies. Full fat butter though? I’m assuming that’s what I’m using….but now you’ve got me wondering!

  14. 3

    says

    We were just the opposite when growing up. I swear there was always something sweet in the house. Probably the reason why I’m such a cookie monster now.

    I have a version of cornflake cookies on my baking list. Had them a few years ago and freaked about how good they are. I think the crunch makes them amazing!

  15. 2

    says

    Your cookies look wonderful! I followed her recipe to a T and mine turned out on the thinner side. Tasty, just a little thin. Funny stories about your mom and childhood..Twix smuggling :)

  16. 1

    says

    Woah, these are like rice crispies in cookie dough- amazing! I recently started adding cornflakes to pie crusts so I may just have to try this out! Yes! I remember sneaking junk food while away from home. Pizza pops and ice cream used to be my breakfast of choice many years ago… Not my proudest childhood moment!

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