I could write a post complaining about the winter, but instead I will brighten your day with this cookie. It is amazing. Like OMG good. For vday, we spent the day in NYC for the day eating and vintage shopping of course. I got this cookie and looking back I should have gotten the cereal milk ice cream. Next time! My homemade version is not as perfect as the one from the bakery, but it comes close especially since we get to eat it right out of the oven. For all you Pittsburghers, there's a Milk bar in Toronto! So like a 4.5 hour drive instead of 7 hours! There's also a Milk cookbook (which this recipe is from) if you want to never leave your house which I fully support. This past snow storm, we played in the snow. Rex could drag Kelly in a sled because the snow was so frozen. Now that is ridiculous.
There's 2 separate parts- the cornflake crunch and the actual cookie dough. There will be extra cornflake crunch to snack on as you bake the cookies.
- 1/2 cup milk powder (I used nonfat- found in any grocery store, full fat can be found at Mexican or Asian food stores)
- 3 tablespoons sugar
- 1/2 teaspoon coarse salt
- 9 tablespoons unsalted butter
Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Melt butter. Crush the cornflakes with your hands in a large freezer bag (or just in a bowl) to 1/4 of the cereal's original size. Toss the cornflakes with salt, sugar, and dry milk in a medium mixing bowl. Then add the butter and mix to incorporate. Spread an even layer on the parchment paper and bake for 20 minutes. The cornflakes should be lightly golden brown and smell amazing. You only need 3/4 of this recipe for the cookies!
Let cornflakes cool completely. While they're cooling, make the cookie dough.
1 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups cornflake crunch (see above)
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
- Mix the flour, baking powder, baking soda, and salt together in a small mixing bowl. Set aside. Cream together the butter and the sugars. Then add the egg and vanilla extract and beat into the mixture for 5 minutes. Then fold in the flour until no streaks of dry ingredients remain. Add the cornflake crunch and chocolate chips. Lastly fold in the marshmallows.
- Use a 1/4 cup measure to scoop out the cookie dough into rounds. Line a baking tray with parchment paper and add all the cookie rounds. Cover well with plastic wrap. Refrigerate for at least 2 hours and up to a week.
Preheat oven to 350 degrees and place cookies 4 inches apart on room temperature baking pans. Bake for about 12 minutes. This is where you're going to have to play with the temperature and baking times. The original recipe calls for 375 degrees and 16 minutes and 1/3 cup sizes cookie dough balls. That did not work for me. Delicious but the cookies were flat.
I recommend baking one cookie as a test run before baking the whole batch. Let the cookies cool completely. They are best served right away, but can keep for several days.