I hadn't make some since, but this week needed to use up somewhat unappetizing cereal, and decided to rekindle my Momofuku cookie love.
Even with a few tweaks and changes, the recipe still stands up-- and they're a hell of a lot more attractive than the last time.
Copycat Momofuku Cornflake Marshmallow cookies
makes 20 cookies
from The Cookbook Chronicles
Ingredients: 1 cup unsalted butter at room temperature 1 1/4 cup 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 Krispex, or cornflakes (or any other similar cereal that will provide a nice crunch) 2/3 cup chocolate chips 3/4 cup mini marshmallows
Directions:
Ingredients: 1 cup unsalted butter at room temperature 1 1/4 cup 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 Krispex, or cornflakes (or any other similar cereal that will provide a nice crunch) 2/3 cup chocolate chips 3/4 cup mini marshmallows
Directions:
Preheat the oven to 350 degrees. In a large bowl, beat together the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until even lighter and fluffier.
Add the flour, baking soda, and salt and mix just until the ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, marshmallows, and chocolate chips.
Scoop the dough into golf-ball shaped circles, and bake for 9-10 minutes, about 6 to a tray.
Eat!
