Introduction
Imagine walking into a cozy kitchen, the scent of warm, buttery cookies filling the air, and a hint of chocolate lingering like a delightful secret. It’s the kind of aroma that wraps around you like a warm hug, instantly reminding you of home and comfort. Today, I’m thrilled to share a recipe that encapsulates all those feelings—the indulgent Milk Bar’s Cornflake Marshmallow Chocolate Chip Cookies. These cookies aren’t just a treat; they carry the essence of nostalgia and joy, perfect for sharing with loved ones or savoring during a quiet moment of self-care.
Why This Recipe Works
Milk Bar’s Cornflake Marshmallow Chocolate Chip Cookies are a unique twist on a classic dessert, combining familiar flavors with an irresistible crunch. Here’s why you’ll fall in love with this recipe:
- Simplicity: The ingredients are easy to find, and the steps are straightforward, making it a perfect choice for both seasoned bakers and beginners.
- Flavor Explosion: The delightful mix of sweet marshmallows, crunchy cornflakes, and rich chocolate chips creates a symphony of flavors that dance on your palate.
- Versatility: These cookies can be dressed up or down, making them suitable for everything from casual family dinners to festive gatherings.
- Nostalgic: The crunch of cornflakes takes many of us back to our childhood, making every bite a heartwarming experience.
- Conversation Starter: Everyone loves cookies, but these cookies spark curiosity and keep guests coming back for more.
Ingredient Breakdown
To create your own batch of Milk Bar’s Cornflake Marshmallow Chocolate Chip Cookies, you’ll need the following:
- 1 cup unsalted butter (room temperature): For a rich, buttery flavor.
- 1 cup brown sugar: Adds moisture and depth.
- 1 cup granulated sugar: For balance and sweetness.
- 2 large eggs: Helps bind the ingredients together.
- 2 teaspoons vanilla extract: A little splash of flavor magic.
- 2 cups all-purpose flour: The foundation of your cookies.
- 1 teaspoon baking soda: To help them rise.
- 1 teaspoon salt: Enhances all the flavors.
- 2 cups cornflakes: For that unexpected crunch.
- 1 cup mini marshmallows: Sweet, gooey delight.
- 1 cup chocolate chips: Because what are cookies without chocolate?
Substitution Ideas: Swap regular flour for gluten-free flour if needed. Almond milk can replace regular milk to make the dish dairy-free, and you can use vegan chocolate chips for a fully plant-based version.
Prep and Cooking Times
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-27 minutes
This recipe can be a quick weeknight win or a fun weekend activity with the family!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. The sweet scent will soon fill your kitchen!
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 3-5 minutes of mixing.
- Add the eggs, one at a time, blending well after each addition. Then stir in the vanilla extract. This is the moment when the aroma starts to come alive!
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the cornflakes, mini marshmallows, and chocolate chips. The crunch of cornflakes and the gooeyness of marshmallows are a match made in heaven!
- Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges turn golden and the centers are just set. Remember, they’ll continue to cook a bit after you take them out.
- Allow to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Your kitchen will smell like a dream!
Tips and Creative Variations
- Add nuts like crushed pecans or walnuts for an extra crunch.
- Infuse flavor by adding a sprinkle of cinnamon for a warm twist.
- Make it festive by incorporating seasonal sprinkles or chocolate chips tailored to the holiday.
- Swap the chocolate for butterscotch chips for a different flavor profile.
Serving Suggestions
These cookies are perfect for any occasion! Serve them at:
- Family dinners, adding a sweet note to your meal.
- Potlucks, where they’ll be the talk of the table.
- Brunch spreads, paired with coffee or hot cocoa for a cozy gathering.
- Festive celebrations, showcasing them on a dessert platter for a colorful presentation.
Storage and Leftovers
Store your Cornflake Marshmallow Chocolate Chip Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookie dough balls. Just scoop them onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, no thawing necessary—just add an extra couple of minutes to the baking time.
Pro Kitchen Secrets
- Chill the dough for 30 minutes before baking for thicker cookies.
- Rotate your baking sheets halfway through baking for even cooking.
- Let the cookies cool completely on a wire rack for the best texture when biting in.
- Sprinkle a pinch of sea salt on top of warm cookies to enhance the flavors.
FAQs
- Can I substitute the marshmallows? Yes! You can try swapping them with dried fruit or other add-ins.
- Are these cookies freezable? Absolutely! Freeze the dough or the baked cookies for future enjoyment.
- How do I reheat them? Simply pop them in a microwave for a few seconds or an oven set to 300°F until warm.
- Can I make this dough ahead of time? Yes! You can prepare the dough and refrigerate it overnight before baking.
Conclusion
Milk Bar’s Cornflake Marshmallow Chocolate Chip Cookies aren’t just another dessert; they are an experience to be shared and cherished. They bring warmth, nostalgia, and a sprinkle of joy to every bite. So gather your ingredients, invite a loved one, and try your hand at this delightful recipe today. Remember, the best cookies are the ones made with love, and sharing them makes them even sweeter. Happy baking!
Contents
Cornflake Marshmallow Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter (room temperature) For a rich, buttery flavor.
- 1 cup brown sugar Adds moisture and depth.
- 1 cup granulated sugar For balance and sweetness.
- 2 large eggs Helps bind the ingredients together.
- 2 teaspoons vanilla extract A little splash of flavor magic.
Dry Ingredients
- 2 cups all-purpose flour The foundation of your cookies.
- 1 teaspoon baking soda To help them rise.
- 1 teaspoon salt Enhances all the flavors.
Mix-Ins
- 2 cups cornflakes For that unexpected crunch.
- 1 cup mini marshmallows Sweet, gooey delight.
- 1 cup chocolate chips Because what are cookies without chocolate?
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 3-5 minutes of mixing.
- Add the eggs, one at a time, blending well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the cornflakes, mini marshmallows, and chocolate chips.
- Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges turn golden and the centers are just set.
- Allow to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.