Cornflake Chocolate Chip Marshmallow Cookies
Momofuku-inspired cookies loaded with Cornflake Crunch, melty chocolate chips, and gooey marshmallows. Sweet, salty, crunchy, and utterly addictive!
Ingredients
Cornflake Crunch
- 5 cups cornflakes
- 1/2 cup milk powder or Wondra (regular flour works too)
- 1 teaspoon kosher salt
- 9 tablespoons butter, melted
Cookies
- 16 tablespoons (2 sticks) butter, at room temperature
- 1 1/4 cups sugar
- 2/3 cup tightly packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 3 cups Cornflake Crunch
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
Equipment: Stand mixer with paddle attachment, sheet pans, parchment paper
Directions
Cornflake Crunch
- Preheat oven to 275°F.
- Crush cornflakes in a medium bowl to 1/4 of their size. Add milk powder/flour, sugar, and salt. Toss to mix.
- Add melted butter and toss until small clusters form.
- Spread clusters on a parchment-lined sheet pan. Bake for 20 minutes, until toasted and fragrant.
- Cool completely before using. Store airtight up to 1 week (or 1 month refrigerated/frozen).
Cookies
- Preheat oven to 375°F.
- In stand mixer, cream butter and sugars on medium-high for 2–3 minutes. Scrape bowl. Add egg and vanilla; beat 7–8 minutes.
- Reduce speed to low. Add flour, baking powder, baking soda, and salt. Mix just until combined (about 1 minute). Scrape bowl.
- Paddle in Cornflake Crunch and chocolate chips just until incorporated (30–40 seconds). Add marshmallows and mix briefly.
- Portion dough with 1/3-cup scoop onto parchment-lined pan. Pat tops flat. Wrap tightly and refrigerate at least 1 hour (overnight preferred). Do not bake at room temp or cookies will spread too much.
- Arrange chilled dough 4 inches apart on lined sheet pans. Bake 18 minutes, until edges are browned and centers are just beginning to color. Add 1–2 more minutes if still pale.
- Cool completely on sheet pans before transferring. Store airtight at room temp up to 5 days, or freeze up to 1 month.
Notes
The key to perfect texture? Chill your dough! Overnight refrigeration makes for the chewiest, crunchiest, gooey-est cookie experience.
