What do cookies and computers have in common?

They both have chips.
Did you roll your eyes at that one? I might have a little bit…at least, once I finished giggling.
So. Yes. Cookies. Is there anything better than a freshly baked cookie? Seriously. They make the world go ’round. And these cookies a lovely. This recipes comes from the Momofuku Milk Bar cookbook by Christina Tosi. Everything in that book is amazing. I mean, my absolute favorite is STILL the Confetti cookies, but these ones are good too. Today’s cookies are the Cornflake Chocolate Marshmallow cookies. I mean…those are pretty much all of my favorite things rolled into one portable package.
It is true that I have a weakness for marshmallows, and an unhealthy obsession with smores….and these cookies are everything that is right with those obsessions (minus the graham cracker…maybe I will somehow figure out how to sneak some in at a later date).
As with the other cookies from the Momofuku Milk Bar cookbook, this one requires a Crunch recipe. I’ve included it. It makes them look really involved, but I promise you, the steps are very simple. So, take a breath and whip up a batch.
Cornflake Chocolate Chip Marshmallow Cookies
By Christina Tosi in the Momofuku Milk Bar Cookbook 

Cornflake Crunch
5 cups cornflakes
1/2 c milk powder
3 tbsp sugar
1 tsp kosher salt
9 tbsp butter, melted


  1. Heat the oven to 275°F.
  2. 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.
  3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
  4. Cool the cornflake crunch completely before storing or using in a recipe.
16 tablespoons (2 sticks)  butter, at room temperature
1 1/4 c granulated sugar
2/3 c tightly packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
3 c Cornflake Crunch
2/3 c mini chocolate chips
1 1/4 c 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.
  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 overmixing the dough.)
  3. Scrape down the sides of the bowl with a spatula.
  4. 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.
  5. Using a 2-ounce 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.
  6. Heat the oven to 375°F.
  7. 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.tray
  8. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

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