After three tedious mornings of taking the SAT, weeks of college essay revision, and months of waiting for college acceptance letters, I am finally a university student at my dream school. For the past week I’ve been living in the arts and humanities building with my incredible suite mates, and I’m loving every minute of it.
What did I do my first weekend of college? Bake cookies of course!
When I went home for the weekend, I wanted to bring a nice big batch of cookies for the dorm. These couldn’t just be any cookies, they had to be knock your socks off cookies to introduce my constant baking. So I turned to the brilliance of Christina Tossi’s Momofuku cookies.
They turned out even better then I had expected. They were so delicious that my floor mates and I eagerly devoured them within a day. They integrated the staples of a college student’s diet: cookies, chocolate, marshmallows, milk, and cereal.
The crunchy cornflake crumb and gooey marshmallows are reminiscent of rice krispy treats, while the buttery dough and chocolate chips are similar to traditional chocolate chip cookies.
The cookies take a lot of prep time between making the cornflake crunch, creaming the butter and sugar for 10 minutes, and allowing the dough rounds to chill for over an hour, but they are worth it!
By making the cookies smaller, reducing the butter by half a cup and substituting half of the mini chocolate chips for higher quality dark chocolate chips, I made the cookies slightly lighter so that you can eat two or three of them without a terrible stomach ache or sugar rush. Trust me, there’s no way to stop after just one.
Cornflake Chocolate Chip Marshmallow Cookies
Adapted from Momofuku Milk Bar via Daily Candy
Yield: 15-20 cookies
- 3/4 cup ( 1 1/2 sticks) butter, room temperature
- 1¼ cup granulated sugar
- 2/3 cup light brown sugar, tightly packed
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- 1½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon kosher salt
- 1/3 cup bittersweet chocolate chips
- 1/3 cup mini semisweet chocolate chips
- 1¼ cup mini marshmallows
- 3 cups Cornflake Crunch
- 3 3/4 cup cornflakes
- 1/4 cup plus 2 tablespoons milk powder
- 1/4 cup plus 3/4 teaspoon sugar
- 3/4 teaspoon kosher salt
- 6 tablespoons plus 2 1/4 teaspoons butter, melted
- Preheat the oven to 275° and line 4 large baking trays with parchment.
- Prepare the cornflake crunch by crushing the cornflakes with your hands in a medium bowl to 1/4 their original size. Add milk powder, sugar, and salt, then toss to mix. Add butter, then toss to coat. The butter will act as a binding agent to combine the dry ingredients with the cereal, creating small clusters. On a lined sheet pan, spread the clusters and bake for 20 minutes, until they are toasted, smell buttery, and crunch gently when cooled slightly and chewed. Allow them to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high for 2-3 minutes. Using a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 more minutes.
- Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Then paddle in marshmallows.
- Using a 1/4 cup scoop to plop the dough onto the remaining lined pans, leaving 3 inches between cookies. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate it for at least 1 hour or up to 1 week. Do not bake room-temperature disks — they will not hold their shape.
- Once again preheat the oven. Bake the cookies for about 15 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
- Cool the cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.