Aka the best cookies I’ve ever made and the ugliest cookies I’ve ever made. Aka better than crack cookies (not that I would know). Aka I may have to stay in the house and eat these all myself cookies.
You may not have heard of Momofuku, it’s a cereal inspired bakery from the otherside of the pond, the likes of which Shoreditch would be proud.
When I saw a box of cornflakes reduced to 20p in my local supermarket because the cardboard box was torn, I immediately thought of Momofuku and their cereal recipes and bought those bargain cornflakes. Turns out I then I had to go back and buy powdered milk. But it was worth it for Momofuku’s infamous flavours. I’ve Anglicised the recipe for you. But there is a whole host of their recipes available on their website and they have a book. I’d happily take requests for the next one you want me to try.
If you are a friend in real life and want to make these momofuku cornflake cookies I can give you milk powder 🙂 If you already have milk powder or buy it especially you could also use some to make some Copycat Reese’s Peanut Butter Cups or these nicer looking Oat and Raisin Cookies.
My batch made 21 cookies the size of an open hand, goodness knows how big Momofuku’s are if they only make 12-14!
These cookies are buttery, sugary, full on dream cookies. they are what you expect a perfect cookie to taste like. No healthy slants or twists on these so embrace the sugar and butter!
Notes on the Momofuku Cornflake Cookies recipe.
In hindsight I wouldn’t add the marshmallows, this is what makes them fuse to the tray and difficult to move. Leave them off or do as this blogger does and squish one marshmallow on the top of each cookie before baking.
If you don’t have to feed a small army I highly suggest you halve both these recipes as they are HIGHLY addictive and it makes lots.
This is one of the more challenging recipes on my blog, if you are new to baking try my very best chocolate chip cookies to get used to your oven first. Everyone’s oven is different and it is imperative to know if yours runs hot/cold for this recipe.
Momofuku Cornflake Cookies
Before you start you need to make this Cornflake dream stuff, which needs to cool completely so maybe make it the day before. Then try not to eat it all on its own.
Makes about 360g, you won’t need it all for the recipe. But it is abslotuely dreamy and delicious to eat by the handful, I also have fudge plans for it… watch this space.
- 170g plain cornflakes
- 40g skimmed milk powder
- 40g golden caster sugar
- 1 tsp fine sea salt
- 130g melted butter
- Heat your oven on 190’c and line a VERY large baking tray with parchment paper
- In a large bowl crush the cornflakes with your hands until a quarter of their size, doens’t need to be exact it is nice to have some bigger chunks too. Add the milk powder, sugar, and salt and toss to mix.
- Pour over your melted butter and mix it all together using a wooden spoon, it should form clusters and become less powdery.
- Spread out the cornflake clusters and mixture onto your lined baking tray.
- Bake for 20 minutes, but don’t let them darken, they should be a bit more toasted, smell buttery, and crunch gently when cooled slightly and chewed.
- Allow to cool completely before making the cookies.
- 225g butter, at room temperature
- 250g granulated sugar
- 150g soft light brown sugar
- 1 medium egg
- 1 tsp vanilla extract
- 240g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp chunky salt
- 240g cornflake crunch see above.
- 125g plain or dark chocolate chips
- 65g mini marshmallows (optional, see NB)
- In a stand mixer with the creaming attachment (not whisk) cream the butter and sugars together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for a further 7 to 8 minutes, scrape halfway through. Your mixture should become more pale.
- Turn off the mixer and add the flour, baking powder, bicarbonate of soda, and salt. Mix gently on low or with a spoon until the flour is incorporated.
- With a spoon or with your mixer on it's lowest setting stir in the cornflake crunch, chocolate chips and marshmallows (if using) until they are evenly distributed throughout the mix.
- Using an ice cream scoop, your hands or big spoons divide the dough into 21 balls. Place the balls on a parchment lined plate or baking tray and pat the balls flat. Wrap your tray tightly in cling film and refrigerate for at least an hour. DO NOT SKIP THIS STEP.
- While your cookies chill prepare all your biggest baking trays and line them with parchment - whether they are non stick or not. Marshmallows don't care if it is guaranteed non stick.
- Preheat the oven to 190'c
- After chilling arrange the balls of dough at least 6cms apart on your lined trays and bake for 18 minutes. You can peek in at about 16 minutes and they should be puffy and spread out. After 18 minutes (oven dependant), the cookies should be flatter, browned on the edges and just beginning to brown toward the center. leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
- Remove your cookies from the oven and allow to cool completely on the trays before transferring to a tin/plate. The chocolate chips and marshmallows make these very hard to move before they are cool but it is worth battling with one as a taste test whilst warm.
Let me know if you give them a go 🙂
Have you ever been to a cereal cafe or had cereal milk?
Would you turn your nose up at an ugly cookie?