By Rachel - 4/09/2018 02:29:00 PM


I'm just gonna come out and say it..these may just be the best cookies I've ever had! Bold claim, I know. But there is something so uniquely delicious about them. I'm the type of person who craves both salty and sweet— chocolate dipped pretzels, chocolate drizzled popcorn, salted caramel— it's all my jam. So these soft, gooey, crunchy cookies are the perfect mix of savoury and sweet!

My sister, Emily, and I tried these cookies 4 years ago on our trip to New York City. We've been dreaming about them ever since. (If you're planning a trip to NYC anytime soon, be sure to hit up Momofuku Milk Bar!) So we whipped out the Momofuku cook book and decided give it our best shot. I gotta say, they turned out pretty dang good!

You are going to want to start off will making the Cornflake Crunch mixture so that it has time to bake and cool before adding it to your dough mixture. This is an extra step, but definitely worth it because it gives the cornflakes a buttery, sweet flavor. 

NOTE: We omitted the milk powder simply because we didn't have any on hand and it worked out just fine!

Cream the butter and sugars together, followed by the egg and vanilla. Add the dry ingrediants, mixing just until everything is incorporated. Try not to over mix to make sure you don't end up with tough cookies.

And of course, don't forget the best part of making cookies— eating the dough!
Once your cookies are in the oven, make sure to keep a close eye on them. You don't want to over bake them.

They are amazing right out of the oven or stored in a tupperwear for the next few days. Not gonna lie, I definitely ate some for breakfast the next day (sorry, not sorry!) Grab a big 'ol glass of milk and enjoy as many as your little heart desires!


Recipe from Momofuku Milk Bar Cookbook 
M a k e s :   18-24 cookies


NOTE: You will want to prepare this first so that it has time to cool before adding to the cookie dough.

5 cups corn flake cereal
1/2 cup milk powder
3 tbsp. sugar
1/4 tsp. salt
9 tbsp. butter, melted

1. Heat the oven to 275°f.
2. Pour the cornflakes in a medium bowl and crush them with your hands Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3. Spread the clusters on a parchment-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
4. Cool completely before storing or using in a recipe.


1 cup (2 sticks) butter, at room temperature
1 1/4 c. granulated sugar
2⁄3 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 c. cornflake crunch (see above)
1 c. mini chocolate chips
1 c. mini marshmallows

1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
3. On low speed, or with a spatula, paddle in the corn flake crunch, marshmellows and mini chocolate chips until they’re incorporated.
4. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (Do not skip this step!)
5. Heat the oven to 375°F
6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment and bake for 9-12 minutes (Check the cookies regularly as ovens can differ. You definitely don't want to over bake them!). The cookies will puff, crackle, and spread.
NOTE: if you find your cookies are burning around the edges, reduce the temperature of your oven to 350°F
7. Cool the cookies completely and transfer to a plate or airtight container for storage. ENJOY!


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