Cornflake Chocolate Chip Marshmallow Cookies for Our Virtual Tea Party

I haven’t had cornflakes in years. But since I have been obsessing over Christina Tosi’s Momofuku Milk Bar cookbook, we have devoured Cereal Milk, Cornflake Crunch, Panna Cotta using said Cereal Milk & Cornflake Crunch.

Lots of fun here as I’ve never made panna cotta before but love it so much I even made a non-dairy version (with coconut milk & coconut milk powder) for Friend Who Sadly Cannot Have Dairy: because it is too good not to share.

Then, we met The Cornflake Chocolate Chip Marshmallow Cookie!

Imagine a crispy, chewy, buttery, corn-flakey morsel of bliss. This description doesn’t do this baked delight justice; you will just have to make to see what I mean.

Don’t let the extra step to make the Cornflake Crunch put you off – make this on a separate day if you like. You need 3/4 of a batch for the cookie recipe, so that leaves you some spare for snacking (it’s very addictive!). We have churned out several batches already, with adjustments made to the sugar.

Bringing these to Our Virtual Tea Party, hosted by Su at zimmerbitch.

Cornflake Chocolate Chip Marshmallow Cookies

• 225 g butter, at room temperature
• 120g granulated sugar (original recipe called for 250g)
• 180 g light brown sugar (original recipe called for 150g)
• 1 egg
• 1/2 tsp vanilla extract
• 240 g flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1.5 tsp salt
• 270g Cornflake Crunch (recipe below, 3/4 of the recipe)
• 125 g mini chocolate chips
• 65 g mini marshmallows

1. Cream the butter and sugars until light and fluffy.
2. Add the egg and vanilla and beat well.
3. Add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
4. Fold in the cornflake crunch and mini chocolate chips just until they’re incorporated.
5. Fold in the mini marshmallows just until incorporated.
6. Portion out the dough onto a parchment-lined sheet pan (we use a small cookie dough scoop for this purpose – about the size of a melon ball).
7. 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. (we freeze our dough balls and bake from the freezer)
8. Heat the oven to 190 deg C.
9. Arrange the chilled dough on parchment or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 17-18 minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. If they are not, leave them in the oven for another minute.
10. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Cornflake Crunch (makes about 360 g)

• 170 g cornflakes ½ (12-ounce) box (5 cups)
• 40 g milk powder ½ cup
• 40 g sugar 3 tablespoons
• 4 g kosher salt 1 teaspoon
• 130 g butter, melted 9 tablespoons

1. Heat the oven to 140 deg C.
2. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
3. Add the milk powder, sugar, and salt and toss to mix.
4. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
5. Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted and smell buttery.
6. Cool the cornflake crunch completely before storing or using in a recipe.