A couple months I became obsessed with Momofuku Milk Bar. I got the first cookbook and read it cover to cover. Her combinations and innovations are so cool. I think Christina Tosi is a genius. Though that is solely based on what I’ve seen and read. I have yet to actually go to a Milk Bar (crossing my fingers that a San Francisco location will be announced any day now). I’ve been wanting to make something from the book for a while now. But, most of the recipes seem pretty time consuming. And, almost every one has another recipe in it if not more. I needed to purchase a few key ingredients and utensils. Not to mention I’ve been trying to eat less added sugar and could hardly justify a whole batch of cookies for no reason. So I’ve been putting it off.

Then, a couple weeks ago I really got the urge to bake something and figured it would be the perfect time to try one of the Milk Bar recipes. So I caved. I flipped through the book and quickly spotted a picture of these cornflake-chocolate-chip-marshmallow cookies and I was sold. The only out-of-the-ordinary ingredient I needed was milk powder and the large dough scoop Christina uses for all of her cookies. A couple clicks on Amazon later and those two things were on their way to my doorstep.

This recipe seemed like a great way to dip my toe into the Milk Bar repertoire. I didn’t have to buy a ton of things and it’s got that signature creativity that’s what I love about Milk Bar in the first place.

Let me just tell you, they were AWESOME! The cornflake crunch is insanely delicious. The cookies call for ¾ of a batch of it – be prepared to eat the other ¼ for “taste testing” purposes. The cookie itself is chewy in the center and crispy on the outside. The cornflakes add an umami crunch, the marshmallows add a delicious gooeyness without being overwhelming, and there are just the right amount a chocolate chips. I have to say, these are some of the best cookies I’ve ever made and I’m already planning when I can make them again.

I didn’t make any changes to the recipe at all. From what I’d heard Milk Bar is THE cookie place and I wanted to find out if it held true. (It did). Here’s a great video of Christina making these cookies on Martha Stewart. It’s worth watching before you start the cookies as she includes some tips to help you along the way.

Now, drop whatever you’re doing and go make these cookies. You can thank me later.

Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 ¼ teaspoons coarse salt
½ teaspoon baking powder
¼ teaspoon baking soda
3 cups Cornflake Crunch
2/3 cup mini chocolate chips
1 ¼ cups mini marshmallows

1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.

2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cornflake Crunch
½ (12-ounce) box cornflakes (about 5 cups)
½ cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.

2. Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.

3. Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.