The thin, crispy, chewy Momofuku Milk Bar cornflake cookie is here. Try for yourself to see if it is as buttery and delicious as the original. We think so.
- 120 g 4.2 ounces cornflakes
- 25 g 0.89 ounces milk powder
- 25 g 0.89 ounces white sugar
- ¼ teaspoon salt
- 80 g 2.8 ounces butter, melted
- 225 g 8 ounces butter, softened
- 200 g 7 ounces white sugar
- 150 g 5.3 ounces light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 240 g 8.4 ounces all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 portion cornflake crunch
- 100 g 3.5 ounces mini chocolate chips
- 50 g 1.7 ounces mini marshmallows
- Crush the cornflakes slightly.
- Mix the dry ingredients in a bowl. Drizzle in the melted butter and mix well.
- Spread the mixture in a baking tray lined with parchment paper and bake in the preheated oven at 350F for 15-20 minutes or until fragrant, slightly golden brown and crunchy. Allow to cool completely.
- Combine the butter and sugars in a bowl and mix with an electric mixer for 2 minutes until pale and creamy.
- Add the egg and vanilla and mix well for 7-8 minutes on high speed until fluffy and pale.
- Add the flour, baking powder, baking soda and salt and mix just until combined then, using a spatula, fold in the cornflake crunch, chocolate chips and marshmallows.
- Using an ice cream scoop, drop spoonfuls of batter on a baking tray lined with baking paper. Allow enough space between the cookies as they will spread quite a lot. Wrap the baking pan in plastic wrap and place in the freezer for 1 hour, up to 1 week.
- Remove from the freezer when ready and bake in the preheated oven at 350F for 10-15 minutes or until they’re thin, golden brown on the edges and center and the edges are crisp.
- Allow them to cool in the pan before serving. While hot, they are soft and might not hold their shape, but once cooled, they can easily be handled.
- Store them in an airtight container for up to 5 days or freeze them for up to 1 month.
- Category: Baking, Cookie