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.
- 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
- Cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and beat well.
- Add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together.
- Fold in the cornflake crunch and mini chocolate chips just until they’re incorporated.
- Fold in the mini marshmallows just until incorporated.
- 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).
- 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)
- Heat the oven to 190 deg C.
- 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.
- 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
- Heat the oven to 140 deg C.
- Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.
- Add the milk powder, sugar, and salt and toss to mix.
- 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.
- 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.
- Cool the cornflake crunch completely before storing or using in a recipe.