Momofuku Milk Bar: Cornflake, marshmallow, chocolate chip cookies
Don’t live in New York? Why not try my copycat version of the famous Momofuku Milk Bar cookie!
It’s no secret that I love David Chang. When my husband and I went to New York a few years ago for a whirlwind eating tour, our midnight meal at Momofuku Ssam Bar was one of the best, and definitely the most memorable. Momofuku Milk Bar, a bakery located next to Ssam Bar, opened after we visited. I hear their goodies, made by pastry chef Christina Tsoi, are delectable.
On New Year’s Day, our friends Frank and Sarah hosted a brunch that included some of these cornflake, marshmallow, chocolate chip, and oatmeal cookies they had shipped from Milk Bar. I was besotted by their butterscotch-sweet and salty flavor, and their crunchy, cornflake texture. I wanted this cookie in my cookie rotation, and so with a little experimentation, I came up with this recipe.
ETA: For Celiac Teen’s awesome gluten-free version of these cookies, click here!
Copycat Momofuku Cornflake Marshmallow cookies makes 20 cookies2 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.
Posted: January 3rd, 2010 under Uncategorized.
Tags: baking, desserts, quick and easy
Comments
Comment from Alexandra
Time January 4, 2010 at 11:05 AM
Words cannot describe how bad I want to try one of these!
Comment from Carrie
Time January 4, 2010 at 11:30 AM
YURM. Too bad I was unable to partake Friday but I’m definitely going to make these, they look absolutely delicious.
Henry – I’m SURE YOU DID 
I too will be moving to QA and positioning myself between you and Julie and anyone else who bakes regularly. 
xoxo
Comment from tara
Time January 4, 2010 at 11:35 AM
It’s like everything good about childhood, wrapped up in a cookie. I think I need to make these. Soon.
Comment from Julie Whitehorn
Time January 4, 2010 at 11:36 AM
Lorna, these were yummy. I loved the unexpected crunch & salt. Thank you for sharing. (Carrie, seriously, move to QA!!!).
Comment from wasabi prime
Time January 4, 2010 at 11:43 AM
Shazam — these look outstanding. Definitely reminiscent of many childhood flavors, plus my mom used to put crushed cornflakes in her cookies, too! I should send this recipe to my mom!!
Comment from Melanie
Time January 4, 2010 at 2:20 PM
I can’t wait to try these! I had the pleasure of visiting Momofuku Milk Bar in December. I tried the crack pie and the cinnamon bun pie…both were delicious.
Comment from lorna
Time January 4, 2010 at 7:31 PM
Thanks everyone!
Melanie: OOhhhh cinnamon bun pie sounds sooooo good!
Comment from Dawn
Time January 5, 2010 at 3:44 PM
I think I will make these for our second Momofuku cookbook dinner this weekend.
Comment from Meg
Time January 8, 2010 at 7:25 PM
Hell, I live in New York, and I’m STILL going to make these.
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Time January 18, 2010 at 11:03 PM
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Comment from Katy
Time January 20, 2010 at 4:28 PM
This dough tastes FANTASTIC! I can’t wait to try them right out of the oven.
Comment from Eddie
Time January 25, 2010 at 9:59 AM
You are a savior for posting this! Can’t wait to try these!
Comment from sarah
Time February 11, 2010 at 7:44 AM
these look amazing! i’ve had the “real” cookies at momofuku milk bar but i can’t WAIT to try this recipe out myself at home (fresh homemade cookies are always better, right?) thanks so much for posting this!
Comment from Dana Cree
Time February 21, 2010 at 6:54 PM
I just made these yet again, this time adding crushed chocolate wafers. Oh my. So. Good.
Comment from lorna
Time February 21, 2010 at 7:31 PM
Dana, that sounds awesome. Did you just use 1 cup of crushed chocolate wafer cookies instead of the cornflakes?
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Time February 22, 2010 at 8:02 AM
[...] to Momofuku Milk Bar to enjoy desserts and took one home with her. Good news is, you can make this chocolate chip, cornflake and marshmallow cookie for yourself. This photo, as usual, comes from the IFA Food Porn photo [...]
Comment from Giant Fortune Cookies
Time February 22, 2010 at 8:27 AM
they seems really lovely . i would love to eat them . i ‘ ll try to make them . yum . i am lover or sweets .. its first tym i am going to make something very specia
Comment from nadia
Time March 2, 2010 at 9:10 PM
my cookies spread way too much. Anyone else have this problem? I refrigerated my dough first. I didn’t over mix them. I’m wondering if the organic brown sugar that seemed very wet and granular could have been the reason for this? I make cookies a lot so I know it’s not the oven. hmmmm…..
Comment from lorna
Time March 3, 2010 at 12:00 AM
Hi Nadia,
I didn’t use organic brown sugar when I was making this recipe, but I’ve used it in the past and it is indeed a lot more “moist” than regular brown sugar. I think that could’ve been a factor in the spreading. If you are using organic brown sugar, I bet an extra 2 tbsp of flour, and an extra tbsp of oatmeal would provide enough heft to hold them together!
Comment from amanda
Time March 3, 2010 at 11:52 AM
Is the oatmeal old fashion, or instant? Thanks for sharing this recipe!
Comment from Care’n
Time March 12, 2010 at 7:46 AM
To Nadia ~ I too made these last night and they spread all over! boo! I was a pro baker for many years, so i will NOT be defeated. Try again this weekend, luckily they still taste good..
Comment from lorna
Time March 12, 2010 at 9:48 AM
Hi Care’n, sorry your cookies spread too! I’ve made this recipe a number of times and so have my friends and they turned out fine. (Though I did choose the prettiest, highest-risen cookie to photograph, obviously!) I’m going to go ahead and add 2 tablespoons of flour to the recipe to get them to tighten up, and another tablespoon of oatmeal. That should be enough binder to do the trick!
Comment from lorna
Time March 12, 2010 at 9:52 AM
OK Care’n and Nadia, the recipe has been edited. This is actually the version (more flour, more oatmeal) that I also tested when I was writing the recipe, and though they were “tighter” and spread less, they were slightly less buttery since they had more binder. I hope that helps. Sorry about the spread. =)
Comment from Jackie
Time March 20, 2010 at 9:28 AM
Hi Lorna
What kind of oats did you use in this recipe. Old-fashion or quick cooking.
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Comment from Sabrina Rose
Time June 2, 2010 at 11:52 AM
These look fantastic! Can’t wait to try them!
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Time July 28, 2010 at 9:36 PM
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Time August 8, 2010 at 3:20 PM
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Comment from Henry Lo
Time January 3, 2010 at 9:38 PM
I hate sweets, but I can eat a plate of these!