Cookies are a big Christmas tradition in my family, and m sister brought these cookies to us for the holidays when visiting us. She labeled one ziploc ‘N’ and one ziploc ‘B’, and B told me he was going to steal my bag too.
My sister is famous for baking cookies and is now called “Cookie” by my dad’s office. I told her these cookies were too good not to share on Obsessive Cooking Disorder.
I would rather eat a cookie over cake any day, and these cookies from Momofuku are the perfect texture. I much prefer my cookies crunchy and crispy over soft and chewy, and the cornflakes add such a fun texture.
Interestingly the creator of these famous cookies, Christina Tosi, was originally a food safety consultant. Luckily, the owner, David Chang, realized how talented she was and hired her to make desserts (source, source, source)
I hate the post holiday blues, and we had to take the tree down early this year because it was so dried up, we feared it would be come a fire hazard (I’ve never had a live Christmas tree die so early before). I did use the branches for the background decoration before it got tossed.
Good thing I have a lot of these cookies, because Christmas isn’t over until the last Christmas cookie is eaten!
Recipe from Butter with a Side of Bread. It took my sister a couple of tries as the marshmallows kept burning to a crisp, but with this version, they added it at the end instead of mixing with the dough.
Momofuku Milk Bar Cornflake Cookies
1 cup butter, softened
1 1/4 cup granulated sugar
2/3 cup packed brown sugar
1/2 tsp. vanilla extract
2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
3 cups cornflake crunch see below
1 cup mini chocolate chips
1 cup mini marshmallows
5 cups corn flake cereal
1/2 cup milk powder
3 tbsp. sugar
9 tbsp. butter melted
With an eggbeater or mixer, cream the butter and sugars in a large bowl for 2 to 3 minutes. Add the egg and vanilla, and beat for 5 minutes. Add the flour, baking powder, baking soda, and salt. Manually mix just until the dough comes together (do not overmix). Add the corn flake crunch and mini chocolate chips until just incorporated.
Divide dough into small 1 inch balls on a parchment-lined sheet pan, gently press, and top with mini marshmallows. Chill in the fridge or freezer for 30 min – 1 hr (important step)
Pre-heat the oven to 350F. Making sure the dough is spread apart, bake for 11-14 minutes. Cool the cookies completely on the sheet pans
Heat the oven to 275°F.
Pour the cornflakes in a medium bowl and crush them. Add the milk powder and sugar and toss to mix. Add the butter. 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 lined sheet pan and bake for 20 minutes, until toasted and chewy. Cool completely before storing or using in a recipe (they will keep for a week)