Muse: Cuckoo Momofuku

Recently I read a recipe for something called the Cornflake-Chocolate Chip Marshmallow Cookie inspired by a cookie from the Momofuku Milk Bar. The idea of a crunchy yet chewy cookie was enticing ! I followed the recipe, with slight alteration, but probably should have read the WHOLE recipe first as they take a bit of time to make. May I say it is worth the time and the nasty cut from the plastic wrap teeth to make the cookies. Know ahead you need to refrigerate for at least an hour before baking and only 4 will fit on a cookie sheet. I baked one pan the first night due to my early recipe inattention. The rest of the cookies were baked today and given to family who agreed the cookies are really good. The dough can be refrigerated up to a week if well sealed in plastic wrap.

Here is the recipe and some pics !

Cornflake Crunch
3 cups cornflakes ( I used special K, you know cause I'm dieting)
1/4 cup malted milk (I used Ovaltine)
1/2 tsp salt
1 tbsp sugar
6 tbsp melted butter

Batter

2 sticks room temperature butter
1 1/4 cups granulated sugar
2/3 cup light brown sugar
1 large egg
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
cornflake crunch (from above) (If you are truly lazy you might be able to substitute cocoa krispies and not make the cornflake crunch, I have not tried that though)
2/3 cups mini chocolate chips
1 1/4 cups mini marshmallows (do yourself a favor buy the minis I cut whole ones since I had some in
the house what a pain)

Mix all ingredients of the Cornflake crunch spread on a baking sheet and cook at 275 degrees for 15 minutes stirring once. Remove from oven and let cool.

Cream together butter and sugars for 2-3 minutes, then add egg and vanilla and beat for 7-8 minutes (really let the mixer work this long!)
Reduce speed to low and add flour, salt, baking powder and baking soda, mix until dough barely comes together. With mixer still on low add chips, marshmallows and cereal mix, mixer will try to really work. Stop the mixer as soon as just incorporated and fold.
Line a baking sheet with parchment and make 1/3 cup measure size cookies flattening as you go (4 to a sheet max). Cover with plastic wrap and refrigerate at least 1 hour. While in fridge preheat oven to 375 degrees. After one hour remove from fridge and bake 18 minutes. Let cool on sheet. Enjoy with a big glass of milk !