Milk Bar Cornflake Chocolate Chip Marshmallow Cookies

Have you ever heard of Milk Bar? I hadn’t until Christmas of this year. I made Crack Pie. Yes, it’s called that because it’s so addictive. I was skeptical but people crowded around and ate the pie out of the pan. It was that good.

I then realized that Milk Bar has a cookbook and I HAD to have it.  I’ve made a couple of recipes and I can’t wait to bake my way through the whole book.  If you are still looking for a last minute Mother’s Day gift, buy this book. Christina Tosi’s recipes are unique and innovative. While they may be a little labor intensive, the end results are absolutely amazing.

For Currey’s birthday, I made Cornflake Chocolate Chip Marshmallow cookies. Oh, my word they are delicious. Not only are they huge, the combination of ingredients is unbelievable. They are salty, chewy and decadent. The original recipe called for mini chocolate chips. I went to multiple grocery stores and couldn’t find any so I just used regular chocolate chips.

Cornflake Chocolate Chip Marshmallow Cookies

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. chocolate chips
1¼ c. mini marshmallows
1. Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix them together on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula, then add egg and vanilla. Beat again for 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. The dough comes together very quickly so be sure not to over mix it. Scrape down sides of bowl.
3. Keeping the mixer on low speed, paddle in cornflakes and chips until just incorporated. Paddle in marshmallows.
4. Line a cookie sheet with parchment paper. Using 1/3 cup measuring cup, make balls of cookie dough. Flatten cookies. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (This step is imperative as room temperature cookies don’t hold their shape.)
5. Heat oven to 375°. On a parchment lined sheet pan, arrange chilled cookies at least 4 inches apart. Bake 16-18 minutes, or 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.
6. Cool cookies completely 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.