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If you never thought about putting cereal or marshmallows in cookies, you may want to rethink that.
I have made a lot of Rice Krispies Bars and chocolate caramel cereal Bars with cereals and marshmallows, but I've never put them in cookies.
Why not? I have no idea. But there was no time like the present to begin.
Here are my heartfelt thoughts and notes on the cookies and the recipe, which is from Christina Tosi Momofuku Milk Bar Cookbook. I publish it as part of the Milk Bar Mondays group that I am part of and half a dozen of us made this recipe this week. Unfortunately, many of them had some baking failures, ranging from mild to severe.
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I wrote Tosi's recipe (below) as written in his book. However, I cut the recipe in half because I didn't need 15 to 20 large bakery-style cookies, just out there. I gave up 9 big cookies, which was enough. These things are the size of soccer balls.
I followed his recipe until T. I never exactly follow the recipes, but I did it in this case because I know how demanding he is for the instructions and implies that if you don't follow his recipes exactly, it is not known whether it will work or not.
While I was going to spend the time and energy making these cookies, and all that butter and sugar too, I wanted the recipe to work.
I did not use measuring cups and I exclusively used my food scale, weighing each and every ingredient to the gram. It was literally an exact science.
You should chill the dough for at least an hour, or up to a week. I chilled my dough for about 44 hours. Almost two days
I lightly tapped the domed tops of my cookie dough balls before cooling them down, but didn't lay them out as flat as the hockey pucks, which was a good choice since these cookies needed all the help they could get to stay puffed up. They spread and smashed, dramatically. This was very disappointing when I saw them collapse and spread out as they baked. I wanted to knock on my oven door and scream, No, don't you dare spread! But they did it anyway.
She suggests baking these cookies for 18 minutes, but when I made Compost Cookies using her recipe, I thought those cookies were about to be overdone for my liking and suggest a similar baking time in that recipe.
With that knowledge, I decided to start looking at these cookies closely at 13 minutes and I'm glad I did. My cookies were ready and crispy at 13 1/2 to 14 minutes and at 18 minutes I would have activated the smoke alarm. Butter burns in a hurry.
I love the addition of Cornflake Crunch (a batch is made before the cookies are made), but I don't think it's worth the extra step. I will use crushed Frosted Flakes right out of the box next time if I feel the need for a flaky sweet cereal on the cookies.
I thought cereal and marshmallows were great in combination, especially with the chocolate chips (I used regular-sized chocolate chips, not mini). Something like having smoke inside cookies. Look at those roasted marshmallows. A perfect gooeyfest.
The dough, like all its doughs, is heavy in butter. The cookies are very buttery and rich, but I couldn't get over their lack of puffiness.
A chewy, puffy cookie with less crispness and softerness is as important to me as the taste, and these weren't as puffy or mushy as I had hoped.
And I honestly have no idea what I could have done differently. It's interesting because when I googled this recipe, every blog post I found for these cookies shows paper-thin cookies that are of a non-photogenic variety, so I know I'm not alone.
I researched online to find out the causes of flat or broadcast cookies and the general issues that contribute to the problem include:
dough too lukewarm (mine was cooled by two days, not my problem)
high-butter cookies spread more easily (yes, that's it)
large cookies don't have a good chance to puff up compared to smaller cookies due to their large dough and size (double check, these are small ball pellets with 1/3 cup of raw dough each)
Overall, I loved the combination of crunchy cereal that was kept quite crisp, sticky and syrupy marshmallows, and it's fun to try new cookie recipes.
However, I have my chocolate chip cookie recipe (which puts chocolate chips, subtle peanut butter, and oatmeal cookies in one) and I will probably add some fun toppings like cereal or marshmallows to that dough base in the future because I know it gives me the puff and the chewiness I want. Not that they were horrible or anything.
Cornflake cookies, chocolate chips and marshmallows
Head-sized Smores-inspired cookies with crispy bunches of baked cornflakes! It is the famous Momofuku Milkbar recipe and very good. Be sure to read the blog post for tips and tricks to ensure cookie success.
225 g butter, room temperature (16 tablespoons, 2 sticks)
250 g granulated sugar (1 1/4 cups)
150 g light brown sugar (2/3 cup tight)
2 g of vanilla extract (1/2 teaspoon)
240 g of flour (1 1/2 cups)
2 g baking powder (1/2 teaspoon)
1.5 g of baking soda (1/2 teaspoon)
5 g kosher salt (1 1/4 teaspoons)
3/4 recipe for crispy cornflake which is 270 g (3 cups), look down
125 g mini chocolate chips (2/3 cup)
65 g mini marshmallows (1 1/4 cups)
170 g cornflakes (12-ounce box, 5 cups)
40 g of milk powder (1/2 cup)
40 g of sugar (3 tablespoons)
4 g kosher salt (1 tsp)
130 g of melted butter (9 tablespoons)
Crunchy cornflake – Heat oven to 275F. Pour the cornflakes into a medium bowl and crush them with your hands to a quarter of their original size. Add the milk powder, sugar, salt and stir to mix. Add butter and stir to coat; the butter will act as the glue that binds the dry ingredients to the cereal creating small groups.
Spread the bunches in a pan lined with parchment or Silpat and bake for 20 minutes, at which point they should look toasted, smell like butter, and gently crunch when chilled and lightly chewed. Chill the crispy cornflake completely before storing or using it in a recipe. Stored in an airtight container at room temperature, the crunch will stay fresh for 1 week; in the refrigerator or freezer, it will keep for 1 month.
Make cookies Combine butter and sugars in bowl of stand mixer equipped with paddle attachment and cream over medium-high heat for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Reduce mixer speed to low and add flour, baking powder, baking soda, and salt. Mix only until dough unites, no more than 1 minute (do not move away from mixer or mix too much). Scrape down the sides of the bowl.
Still at low speed, mix together the crispy cornflake and chocolate chips until combined, no more than 30 to 45 seconds. Paddle in marshmallows until incorporated.
Using a 2 3/4 ounce scoop of ice cream or a 1/3 cup measurement, separate the dough on a parchment-lined baking sheet. Flatten the top of the dome domes. Wrap the pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do do not bake your cookies at room temperature; they will not hold their shape.
Heat oven to 375F. Arrange the chilled dough a minimum of 4 inches apart in parchment or Silpat lined pans. Bake for 18 minutes. Cookies will puff, crunch, and spread. At the 18 minute mark, the cookies should brown on the edges and begin to brown toward the entrance. Leave them in the oven for a minute or so if they aren't and they still look pale and pasty on the surface.
Cool cookies completely in the sheet trays before transferring them to an airtight container for storage. At room temperature, the cookies will stay fresh for 5 days; in the freezer, they will keep for 1 month.
Christina Tosi's recipe Momofuku Milk Bar Cookbook
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
Other recipes inspired by the Momofuku Milk Bar cookbook
Cinnamon Bun Pie: I did a 10 minute cheat version and highly recommend it. The best way to make a can of cinnamon rolls.
Crack Pie: As addictive, decadent and fabulous as its name sounds. Intensive work, but it's worth it.
Crispy Buttered Toast: I used your Cornflake Crunch idea for inspiration and the result is a buttery toasted cereal that tastes like a large bowl of buttered toast. If you like butter toast, this is your recipe. I prefer Cap’n Crunchies to Cornflake Crunch, as I think they have more flavor and more texture.
Compost Crackers: Cookie chips, with the salty and sweet combination, are really good. Don't hit it until you try it.
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