Help me, people.

I had so many plans for the blog this year – new features, recipes, tutorials.

But ever since I opened this book, all I want to do is bake recipe after recipe. After recipe. I dream about Ritz crackers, covered in melted butter, sugar and salt. I stare longingly at pictures of Pretzel Ice Cream Pie.

And then I bake.

These cookies.

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

The extra step of making the cornflake crunch should be taken very seriously, so let me prepare you:

You will make the crunch. As soon as it’s cool enough to touch it comes out of the oven you (and your “assistant”) will try a little – you know, just to “make sure” it’s okay. You’ll then try to calculate exactly how much you can keep pinching off before you have less than you need for the recipe. Fortunately at this point,  one of you will come to your senses and  put the cooled batch into a zip loc bag – on a high, high shelf –  till you’re ready to bake.

The good news? There will be just enough crunch left over, after you make these insanely delicious cookies, to share. And by share, I mean you each sit in a separate corner, huddled over a small dish and eating this heavenly snack with a spoon – picture a scene out of the “Walking Dead” – but with sugary cereal in place of a cow.

I have so far been able to hold off from making more crunch for the sole purpose of eating it straight out of the bag.

But I’m starting to cave.

Do I need an intervention? Are any of you Milk Bar groupies too?


cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

cornflake-chocolate-chip-marshmallow cookies, momofuku, milk bar

(New to baking? Read my post on baking tips and tricks to get you started.)

Cornflake-Chocolate Chip-Marshmallow Cookies
from Momofuku Milk Bar

2 sticks butter, room temperature
1 1/4 c. (250 g.) sugar
2/3 c. (150 g.) light brown sugar (packed)
1 egg
1/2 t. vanilla
1 1/2 c. (240 g.) flour
1/2 t. baking powder
1/4 t. baking soda
1 1/4 t. kosher salt
3 c. cornflake crunch (recipe below)
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows

Prepare a baking sheet with parchment paper; put aside.

Beat butter and sugars in your stand mixer on medium high for 2-3 minutes. Scrape down the sides, add the egg and vanilla, and beat for 7-8 minutes.

Add the flour, baking powder, baking soda and salt to the mixer – beat on low speed for 1 minute. Scrape down the sides.

Add the cornflake crunch and chocolate chips and beat on low speed for no more than 45 seconds. Add the marshmallows and beat just till incorporated.

Using a 2 3/4 oz. ice cream scoop (or a 1/3 c. measure), scoop the dough out in portions onto your prepared pan (the scoops can be very close together). Pat the tops of the cookies flat and wrap the pan with plastic wrap. Refrigerate for at least 1 hour, or up to 1 week (I waited an hour; I’d give it at least 2 hours total to really firm them up).

Pre-heat your oven to 375. On parchment-lined baking sheets arrange cookies at least 4″ apart (I put 4 at a time on each sheet). Bake for 18 minutes, or till browned on the edges and just brown toward the centers.

Cool cookies completely on the sheets before removing. Can be stored in an airtight container for 5 days at room temperature or 1 month in the freezer.

Or, if you’re like us, 1 day.

Cornflake Crunch
5 c. (170 g.) cornflakes
1/2 c. (40 g.) milk powder
3 T. sugar
1 t. kosher salt
9 T. melted butter

Pre-heat oven to 275.

Pour the cornflakes into a medium bowl and, using your hands, crush until they are about 1/4 of their original size. Add the dry ingredients and toss to coat. Add the butter and toss to coat.

Spread mixture on a parchment-lined baking sheet (there will be small clusters; this is fine). Bake for about 20  minutes, or till mixture looks toasted and smells buttery. Cool completely before using.

Can be stored in an airtight container for 1 week at room temperature or 1 month in the freezer (Hah!!!).

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Jennifer Cullen on April 14, 2012 at 5:47 pm

    Why do you torture me like this? 😉 These look fabulous. They wouldn’t last very long in my house either!

    • sheri silver on April 14, 2012 at 9:12 pm

      Listen – I can’t be the only tortured one around here………….

  2. Elizabeth on April 15, 2012 at 9:33 am

    The only the better than a Milkbar cookie, is a Milkbar cookie right out of the oven. These look divine. I actually live ACROSS THE STREET from the Williamsburg store. That neon “Milk” sign, and the cookies, milkshakes, and pie within, haunt me daily.

    • sheri silver on April 15, 2012 at 10:43 am

      Thanks so much – if I lived across the street I’d…………well, I can’t even imagine!!!!

  3. Meri on April 15, 2012 at 11:04 am

    The Walking Dead ref is great ha! These cookies look insane. I look fwd to eating them at our next meeting (hint hint).

    • sheri silver on April 16, 2012 at 1:12 pm

      Your wish is my command! 🙂

  4. Sarah BB @ East9thStreet on April 16, 2012 at 6:37 pm

    This is going on my things to eat list once I get done with my program! YUM!!

    • sheri silver on April 16, 2012 at 10:00 pm

      Well worth it – good luck! 🙂

  5. Drew on April 16, 2012 at 7:53 pm

    Yours look beautiful, Sheri!

    The first time I made these, I followed the recipe to the T, but they came out crispier and flatter than I like. (Did you have that experience at all?) They were good, but not nearly as good as the raw cookie dough. Usually I’d much rather eat a baked cookie than the cookie dough, but not with the first batch I made. The cookie dough is the best I’ve ever eaten. For the second batch, I made some adjustments that produced cookies worthy of the dough. I increased the flour from 240g to 270g and the baking powder from 1/2 teaspoon to 3/4 teaspoon. I also refrigerated the dough for 3 1/2 hours, and baked the cookies for 14 minutes instead of 18. The cookies from the second batch were chewy and so good they could have made Shane smile again.

    I stored some of the cookies in the cupboard for immediate feasting on and the remainder in the freezer. And contrary to all that is right and good, Melanie and I both found the freezer cookies (after a 5-minute thaw) to be even better than the cupboard variety.

    • sheri silver on April 16, 2012 at 9:59 pm

      Who are you? Cook’s Illustrated? 🙂 I agree that the longer chill time is key. I just made the compost cookies and chilled them for 3 hours (versus 1 for these) – much better! And I LOVE a freezer cookie – all that is right and good be damned! Thanks for writing!

      • Drew on April 17, 2012 at 1:47 pm

        LOL! I wish I was as organized as Cook’s Illustrated. No, I’ve gotten inspired recently by cookbooks like Christina Tosi’s to experiment and record the successes for the next time.

        I’ll have to make those compost cookies next. They were so good when Melanie and I got to try them at the East Village location that I think they inspired Melanie to buy the cookbook for me.

        • sheri silver on April 17, 2012 at 4:36 pm

          You have the nicest wife! I wish I were more inclined to experiment – even though I’ve been baking for 25+ years, I’m still never sure when a recipe “goes wrong”, how to set about fixing it…