Okay, these cookies are amazing. They are a bit labor intensive, but absolutely worth it. Think of them as a special occasion cookie, or a lazy weekend cookie, but think of them nonetheless and think of them often. There are actually two recipes here, the first is Cornflake Crunch, which is delicious on its own as an ice cream topping but also the secret ingredient in the cookies. You can make the mix and freeze it up to one month in advance. Now let's talk about the cookie recipe. These cookies are sweet, salty, ooey, gooey, and oh so chewy. You're going to love them. If you don't, schedule an appointment with your doctor because something is seriously wrong with you. Let's get started!
Cornflake Crunch adapted from Momofuku Milk Bar Cookbook5 cups corn flakes 1/2 cup powdered milk 3 tablespoons sugar 1 teaspoon kosher salt 9 tablespoons butter, melted Directions Preheat oven to 275 degrees. In a mixing bowl, crush the cornflakes with clean hands until flakes are about one quarter their size. Add the powdered milk, sugar, and salt then toss lightly to mix. Drizzle the butter over the mixture and stir until flakes are evenly coated. Spread mixture evenly onto a baking sheet lined with parchment paper or silicone. Bake 20 minutes until clusters are toasted golden brown. Remove and allow to cool completely before using in cookie dough or storing. For storage, place in an airtight bag or container and keep in the freezer for up to one month. Use in cookie dough or as an ice cream topping. Cornflake Chocolate Chip Marshmallow Cookies adapted from Momofuku Milk Bar Cookbook 1 cup unsalted butter, room temperature 1 1/4 cup sugar 2/3 cup light brown sugar, tightly packed 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoon kosher salt 3 cups Cornflake Crunch (recipe above) 2/3 cup mini chocolate chips 1 1/4 cup mini marshmallows Directions Ina mixing bowl, stir flour, baking powder, baking soda, and salt together and set aside. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape the sides of the bowl down with a spatula. Add the egg and vanilla, then beat on medium-high again for 7-8 minutes, until mixture is light and fluffy. Reduce speed to low and slowly incorporate flour mixture until just combined. Do not overmix! Still on low speed, scrape sides down again and add in the Cornflake Crunch and chocolate chips until just incorporated, then stir in marshmallows and give a quick mix. Line a baking sheet with parchment paper or silicone baking sheets. Measure 1/4 cup portions of dough onto the sheet, six portions per sheet. Pat the tops of dough mounds flat. Wrap the sheet tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. Preheat oven to 375 degrees. Remove plastic wrap and bake cookies for 12 minutes, or until golden brown around the rim. Remove and cool before serving.