Years ago, I started making cookies from recipes by Momofuku Milk Bar in New York City. I was eventually able to actually go to their store in Manhattan. I was not all that impressed with that experience but I continue to enjoy their cookie recipes. These are really fun cookies to make and eat. And they look great, too.
All over the Internet
1 cup butter, at room temperature
1¼ cups granulated sugar
⅔ cup packed brown sugar
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons salt
3 cups cornflake crunch (see below)
1 cup mini chocolate chips
1 cup mini marshmallows
5 cups corn flake cereal
½ cup milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted
1. Cream butter and sugars in bowl of stand mixer fitted with paddle attachment. Scrape down sides of bowl. Stir in egg and vanilla. Beat for 7 to 8 minutes.
2. Reduce mixer speed to low. Stir in flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
3. On low speed, paddle in corn flake crunch, mini chocolate chips and marshmallows until they’re incorporated.
4. Divide dough into ¼-cup balls. Line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (If they are not chilled, they will flatten out too much, especially if you mix the marshmallows in rather than use the stuff method.)
5. Heat oven to 375°F.
6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment. Bake for 11-16 minutes. The cookies will puff, crackle, and spread. They should be a little brown around the edges and on the bottoms.
7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
1. Pour cornflakes into medium bowl and crush them with your hands or bottom of a cup.
2. Stir in milk powder, sugar, and salt. Stir in butter.
3. Spread on a parchment. Bake for 20 minutes.
4. Cool completely before storing or using in a recipe. (I keep left-overs frozen.)