Sunday, June 20, 2010

Copycat Momofuku Cornflake Marshmallow cookies

It was my 25th (!!!) birthday yesterday, and I celebrated with good friends and good cookies.

Not good looking cookies, but good tasting cookies.  

The first to be featured are these Copycat Momofuku Cornflake Marshmallow cookies. I hear a lot about Momofuku; apparently they produce some quality goods that people go batshit over.  These mock cookies have a little bit of everything in them-- a salty-sweet combo of oats, cornflakes, chocolate, and sprinkled with kosher salt.  They were good, but they weren't spectacular.  I know they went over well with my friends, so I'm thinking that either my expectations were too high, or my tastebuds were marred by the other cookies I made. (Their time will come, don't you worry).  But these are pretty easy to whip up, and I'm sure they could be fun to experiment putting different things into the mix.

See?  A bit homely.

There were also some delicious pretzel dogs, but unfortunatly no flattering pictures of those were taken.  Just this:

There will be a pretzel dog do-over.  They were magical, and I want to be able to properly share the love with you all.

PS.  Join me on facebook and twitter!

Copycat Momofuku Cornflake Marshmallow cookies
makes 20 cookies
from The Cookbook Chronicles

2 sticks unsalted butter at room temperature
1 ¼ cup packed dark brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 ½ tsp kosher salt (plus more for sprinkling)
3/4 cup oatmeal
1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing)
2/3 cup mini chocolate chips*
about 3/4 cup mini marshmallows
*the chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer
Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.
Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.
(If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)
On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!) Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch more salt. Repeat with the remaining dough.
Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving them onto a platter.


Related Posts Plugin for WordPress, Blogger...