Y’all.  This may be the most uniquely delicious cookie I’ve ever eaten. The flavors and textures are so complex and different.  I’ve wanted to try the “real thing” the last few times I’ve visited NYC, but a trip to Momofuku’s Milk Bar somehow has never made it onto the schedule.  I hear their Crack Pie is, well, addicting.


This cookie has a lot of steps, requires 2 recipes, and it takes a bit of time, but it’s completely worth it.  Don’t worry, none of the steps are difficult, but you must follow all of them for perfect cookies.   And, um, try not to eat all the Cornflake Crunch before it goes into the cookies.  It will not be easy to do!


Cornflake Chocolate Chip Marshmallow Cookies


16 tablespoons unsalted butter, at room temperature (unsalted is important or your cookies will be too salty)
1 1/4 cups granulated sugar
2⁄3 cup tightly packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 teaspoon kosher salt
3 cups Cornflake Crunch (recipe below)
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows


Combine the butter and sugars in the bowl of a stand mixer fitted with the 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.


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. (do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.


Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.


Using an ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.


Heat the oven to 375°f.


Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be 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.


Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.


Cornflake Crunch


5 cups cornflakes
1/2 cup milk powder (usually in the baking aisle, Carnation is a good brand)
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons unsalted butter, melted


Heat the oven to 275 degrees.


Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. as you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.


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 chewed.


Cool the cornflake crunch completely before storing or using in a recipe.