They are all non-negotiable if you want to avoid the aforementioned baking mishaps. But, don’t just skip through these as they aren’t just mere suggestions. Listed below I have outlined the changes I made (and why) to the recipe and all the tips and tricks to master these cornflake crunch cookies.
So I’ve been on a mission to perfect these cookies in hopes that we can all have a little piece of Momofuku Milk Bar’s magic at home. The most common and recurring baking fails were: cookies spreading, marshmallows burning, flat cookies, and cookies turning into an inedible, gooey mess. After reading countless baking fails and recipe reviews, it’s obvious that this cookie hasn’t been easy to replicate at home. They’re my perfect version of Christina Tosi’s famous cookie and I’m so excited to share them with you! Troubleshooting the famous cookie recipe:Īs I mentioned before, these cornflake chocolate chip marshmallow cookies have earned a reputation amongst home bakers as being fussy and high maintenance. I tested a few methods and made a few tweaks and adaptations to the original recipe found in the Milk Bar cookbook and finally landed on this version. However, these cookies are notoriously finicky to make. Crispy yet chewy and sweet and salty with caramel notes throughout. And I’m honestly kicking myself for not making them sooner because they are a revelation. If cookies were smaller in the 1st batch I think I would have yielded closer to the 5 dozen.Milk Bar’s infamous cornflake chocolate chip marshmallow cookies have been on my to-do list for years. The recipe card said I would yield 5 dozen but I got 2 1/2 dozen or so. I removed from the baking sheets and cooled on wire racks.įirst batch on the left…second batch on the right (I prefer the smaller cookie) Original recipe called for tablespoon but the first batch was too big so I reduced the size of the spoon. Drop by rounded teaspoons onto greased or lined sheet. Prepare a lined baking sheet and pre-heat oven. *I melted the chocolate chips in a microwave safe ball on 50% power for about 2 mins 30 secs* Stopped when the dough looked marbleized. *I crushed the cereal in a ziplock with a meat mallet – a rolling pin would work too**ĭrizzled the melted chocolate over the dough and with a knife swirled it through the dough – I used a snake like pattern as I swirled it through. Next, I added the crushed frosted flakes cereal and incorporated into the mixture. Mixed in the flour mixture 1/3 at a time. Then added the eggs and vanilla and mixed again. I used a 1/4 cup less sugar than original recipe. In another bowl I creamed margarine and sugar until fluffy. In one bowl I mixed flour, baking soda and salt
Here are some step by steps of what I did with some photos… I actually lessened the sugar quantity when I prepared the dough.Įven with less sugar I think it’s a cookie even Tony would say is GR-R-REAT! Thought it would be a fun throwback recipe to make with the kids. Recently, I came across this old Kellogg recipe card for Tiger Cookies – made using Frosted Flakes. (that’s throwback thurday for those of you who don’t speak the #hashtag lingo) … It’s #TBT and this recipe is definitely a throw back!
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