Momofuku Cornflake Marshmallow Cookies

Remember when I made these??  Well here's another amazing awesome cookie recipe from the one and only Christina Tosi of Momofuku Milk Bar in NYC!!  I have adapted the recipe slightly and they came out absolutely delicious, friend-tested, Feed Your Sister approved!  

Copycat Momofuku Cornflake Marshmallow Cookies

Adapted from The Cookbook Chronicles

(makes 20 cookies)

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 OR vanilla bean paste

1 2/3 cups all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 ½ tsp kosher salt (plus more for sprinkling)

2/3 cup oats, not instant

1 cup lightly crushed Kellogg's Cornflakes (about 1 1/4 cup cornflakes before crushing)

2/3 cup mini chocolate chips (see note)

3/4 cup mini marshmallows

NOTE: 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, and marshmallows.

On a silpat-lined baking sheet OR greased muffin top pan, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!)  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 completely before removing them and placing them onto a platter.  Enjoy!