I have had this love affair with Momofuku Milk Bar, or simply Milk Bar, for quite some time now. I first learned about it through a mild obsession with David Chang and his Momofuku restaurant empire, which first started in New York City. Milk Bar is the brain child of Christina Tosi. She started working in David’s restaurant as the head pastry chef and was then given the opportunity to open and run an independent bakery outside of the restaurants. As “sister bakery of the Momofuku restaurant group”, Milk Bar has expanded outside of New York City to Washington, DC and even Toronto. Christina is now also a judge on the wildly successful food show, MasterChef.
Christina’s unique ingredients, which make up some of her most infamous treats, such as Crack Pie and Cereal Milk Ice Cream is really what put her on the map. She balances the combination of sweet and salty so perfectly in each recipe. That is why I love these cookies from their first cookbook, Momofuku Milk Bar.
The Cornflake Crunch, another amazing Tosi ingredient, gives these cookies a decadent, crispy texture. The marshmallows give them a wonderful richness. And don’t even get me started with the addition of mini chocolate chips.
These are definitely more of a crunchy cookie as opposed to a soft cookie, and it’s one you need to make immediately.
Let’s start by making the Cornflake Crunch that will go into these cookies.
Pour cornflakes into a medium bowl.
Crush cornflakes with your hands until they are 1/4 of their original size.
Add powdered milk.
Add sugar.
Add your kosher salt.
Finally, add melted butter.
Mix well until all ingredients are completely coated.
Spread a thin layer on a parchment or silicone mat lined baking sheet.
Bake at 275 degrees fahrenheit for 20 minutes.
Cool Cornflake Crunch completely before incorporating into your cookies or storing in an airtight container.
This will keep for 1 week in the fridge or 1 month in the freezer.
Now onto making the cookies!
Combine brown and white sugar with butter in the bowl of a stand mixer with a paddle attachment.
Cream sugars and butter together on medium-high for 2-3 minutes.
Scrape down the sides of the bowl.
With the mixer on low, add your egg.
Then add your vanilla.
Beat for another 7-8 minutes on medium-high.
The 7-8 minutes is totally worth it and important.
The batter will be so light and fluffy. Almost like frosting!
While your sugar and butter is beating, combine your flour with baking powder in a small bowl.
Add your baking soda.
Finally, add your kosher salt.
Reduce mixer speed to low and add your flour mixture.
Mix until just combined. Do not overmix.
You shouldn’t mix for more than 1 minute.
Add in mini chocolate chips.
Next add in 3 cups of Cornflake Crunch.
Mix again until just incorporated. Do not overmix.
Finally, mix in your mini marshmallows until just incorporated.
Cover bowl with saran wrap and refrigerate for at least 1 hour and up to 1 week.
Do NOT bake your cookies from room temperature.
They will not hold their shape and bake into a puddle of crispy nothing.
Trust me on this.
Using a 1/3 cup measure, spoon out dough onto a parchment or silicone mat lined baking sheet.
Press down on the dome of the cookie to flatten it.
Should look like so.
Space each dough circle 4 inches a part, as these cookies spread out quite a bit.
Bake in a 375 degree fahrenheit oven for anywhere from 8 – 15 minutes, until the edges become golden brown and cookies are just beginning to brown toward the center.
You really do need to watch these cookies, as baking times vary depending on your oven.
It’s very easy to overbake these cookies, so keep an eye on them in the oven.
Cool cookies completely on the sheet pants before transferring to an air tight container.
So gooey and crunchy.
The perfect blend of sweet, salty and savoury.
Christina Tosi, you are an incredible genius.
Enjoy!
- 170 grams Cornflakes
- 1/2 cup milk powder
- 3 tbsp white sugar
- 1 tsp kosher salt
- 9 tbsp unsalted butter, melted
- 1 cup unsalted butter, room temperature
- 1-1/4 cups white sugar
- 2/3 cup tightly packed brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1-1/4 tsp kosher salt
- 3 cups Cornflake Crunch (ingredients above)
- 2/3 cup mini chocolate chips
- 1-1/4 cups mini marshmallows
- Pour cornflakes into a medium bowl.
- Crush cornflakes with your hands until they are 1/4 of their original size.
- Add powdered milk, sugar and salt and mix together.
- Add melted butter and mix until completely coated and combined.
- Spread a thin layer on a parchment or silicone mat lined baking sheet.
- Bake at 275 degrees fahrenheit for 20 minutes.
- Cool Cornflake Crunch completely before incorporating into your cookies or storing in an airtight container.
- Combine brown and white sugar with butter in the bowl of a stand mixer with a paddle attachment.
- Cream sugars and butter together on medium-high for 2-3 minutes.
- Scrape down the sides of the bowl.
- With the mixer on low, add your egg and vanilla.
- Beat for another 7-8 minutes on medium-high. The 7-8 minutes is totally worth it and important. The batter will be so light and fluffy. Almost like frosting!
- While your sugar and butter is beating, combine your flour with baking powder, baking soda and salt in a small bowl.
- Reduce mixer speed to low and add your flour mixture. Mix until just combined. Do not over mix. You shouldn’t mix for more than 1 minute.
- Add in mini chocolate chips.
- Next add in 3 cups of Cornflake Crunch. Mix again until just incorporated. Do not over mix.
- Finally, mix in your mini marshmallows until just incorporated.
- Cover bowl with saran wrap and refrigerate for at least 1 hour and up to 1 week. Do NOT bake your cookies from room temperature. They will not hold their shape and bake into a puddle of crispy nothing.
- Using a 1/3 cup measure, spoon out dough onto a parchment or silicone mat lined baking sheet.
- Press down on the dome of the cookie to flatten it.
- Space each dough circle 4 inches a part, as these cookies spread out quite a bit.
- Bake in a 375 degree fahrenheit oven for anywhere between 8-15 minutes, until the edges become golden brown and cookies are just beginning to brown toward the centre. You NEED to keep an eye on these cookies. It’s very easy to over-bake these cookies, so keep an eye on them in the oven.
- Cool cookies completely on the sheet pants before transferring to an air tight container.
- Enjoy!
- The Cornflake Crunch will keep for 1 week in the fridge or 1 month in the freezer. These cookies will keep fresh for 5 days at room temperature in an air tight container, or 1 month in the freezer.