Momofuku Milk Bar Cornflake Cookies

For those of you who are not already aware of this fact, I am a huge foodie. Most girls my age like boys, but I like food. I’m the type that gets excited over blood oranges and starfruit at the farmer’s market, and shed a joyful tear over a perfectly fluffy soufflé. My passion for all things edible is best exemplified by my “Restaurant Hit List”, a list I keep of all the restaurants I want to visit and foods I want to try. The items on my list range from places like hyped cafes like Uurth Café in Los Angeles to dessert shops like Joe’s Italian Ice in Anaheim to hole-in-the-wall splurge restaurants like The Hobbit in Orange. I got inspiration for this from a good friend of mine about a year ago, and the list now has over thirty items and is expanding everyday.

shout out to my amateur styling skill

However, some of the places on my hit list are just too darn far away. For instance, Momofuku Milk Bar in New York (cereal milk and crack pie?! Why wouldn’t I want to go to this place??) So, I was more than ecstatic when my mom forwarded me their Cornflake Cookie recipe, it’ll appease me for the time being until I get to try the real deal. It’s cereal and smore’s and chocolate chip cookie all put together, there’s nothing to dislike about this cookie. So I’ll save you all the seven hundred dollar plane ticket to New York and share this recipe with you!


    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 1/4 cups granulated sugar
    • 2/3 cup packed light-brown sugar
    • 1 large egg
    • 1/2 teaspoon pure vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/4 teaspoons coarse salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 3 cups Cornflake Crunch (NOTE: I used plain cornflakes because the cornflake crunch was just too sweet for me, but the link to this recipe is below)
    • 2/3 cup mini chocolate chips
    • 1 1/4 cups mini marshmallows

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 2 3/4 oz ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Original recipe and Cornflake Crunch recipe can be found here


– I chilled the dough, as a whole then shaped the cookies. They still turned out fine.

– I made my cookies about a heaping tablespoon each because I wanted a larger yield, baked them for about 15 minutes.

– The dough gets really dense. I broke the whisk for my handheld mixer. Mix cautiously.

– Try to keep your marshmallows in the center of your cookies because if on the sides or bottom, they will caramelize and make your cookie look burnt. Tastes good, but makes you look like a cruddy baker.

Once again, thank you for visiting and feel free to leave me comments, concerns, questions, life stories, and feedback below!


2 thoughts on “Momofuku Milk Bar Cornflake Cookies

Speak now or forever hold your peace

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s