Milk Bar Blondie Pie

Sweetness is something you come to expect from a Christina Tosi recipe. There's no doubt about that. And this blondie pie is no exception. Hoo boy it is SWEET! Can barely even eat a thin slice type of sweet. But! It's not as sweet when you get more of the crust in with a bite, so I think my crust was a little too thin in the bottom versus the sides.

This pie and the crack pie are interesting -- they aren't your traditional type of pie with some kind of specific filling like fruit or nuts. Instead their fillings are kind of...sugar? Basically, you're just eating a sugar pie, is what I'm saying. This here blondie pie does have some added cashews, but they are very, very subtle. You wouldn't know it had cashews unless someone told you, really.

So the question is - did I like this pie? I'm not super sure, to be honest. I probably wouldn't ever make it again, so I guess that's saying something. Do I have a desire to eat it now that it's here and available? Sometimes. It's just a bit too sweet for me, and that's coming from someone with a serious sweet tooth!

I do wonder if making this at home just doesn't translate. In the cookbook, Tosi says that this is her favorite pie, and I can't believe her favorite would be one that's way too sweet. The crack pie is also sweet, but not in the same way. That said, this blondie pie doesn't even seem to be on the Milk Bar menu right now, so maybe others weren't feeling it as much either.

I also overcooked it a little, I think. I wasn't sure whether the middle was done enough, and you can see the edges of my crust got a little burnt. But also, she never uses deep-dish pie tins, and that's pretty much all I have, so the crust went up a bit higher on the sides than it would have otherwise. The middle was still very gooey regardless of whether I actually overcooked it, so I can't really be sure there either.

It's still an interesting pie, for sure! Maybe others would like it more than me, so don't take my feelings as the be-all end-all of it all-all.

Milk Bar Blondie Pie
Author: Jen @ Fresh From The…
Servings: 8
Prep time: 00:40

Cook time: 00:30

Total time: 01:10

Christina Tosi's Blondie Pie from the Milk Bar Cookbook.

Ingredients:

• 3/4 recipe (255 g or 1 1/2 cups) Graham Crust (recipe below)
• 1 recipe Blondie Pie Filling (recipe below)
• 1 recipe Cashew Praline (recipe below)

Instructions:

1. Preheat the oven to 325F.
2. Dump the graham crust into a 10-inch pie tin. Press the crust firmly into the tin, covering the bottom and sides evenly. Set side while you work on the rest.
3. Put the pie tin on a sheet pan and pour in the blondie pie filling. Bake for 30 minutes. It will set slightly in the center and darken in color. Add 3 to 5 minutes more if needed. Let cool to room temperature.
4. Just before serving, cover the top of the pie with the cashew praline.

Graham Crust

Ingredients:

• 190g (1 1/2 cups) graham cracker crumbs
• 20g (1/4 cup) milk powder
• 25g (2 Tablespoons) granulated sugar
• 3g (3/4 teaspoon) kosher salt
• 55g (4 Tablespoons) butter, melted
• 55g (1/4 cup) heavy cream

Instructions:

1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The mix should hold its shape when squeeze tightly in the palm of your hand. If it doesn't, melt and additional 14 to 25 g (1 to 1 1/2 Tablespoons) butter and mix it in.
3. Use as directed above. Extra graham crust can be stored in an airtight container at room temperature for 1 week or in the fridge or freeze for 1 month. The extra leftovers you can put on top of some ice cream or something?!

Blondie Pie Filling

Ingredients:

• 160g (5 1/2 ounces) white chocolate
• 55g (4 Tablespoons) butter
• 2 egg yolks
• 40g (3 Tablespoons) granulated sugar
• 105g (1/2 cup) heavy cream
• 52g (1/3 cup) all-purpose flour
• 1/2 recipe Cashew Brittle (recipe below)
• 4g (1 teaspoon) kosher salt

Instructions:

1. Combine the white chocolate and butter in the microwave-safe bowl and gently melt them on medium, in 30-second increments, stirring between blasts. Once melted, whisk the mixture until smooth.
2. Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in heavy cream and whisk to combine.
3. Stir in the flour, cashew brittle, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.

Cashew Praline

Ingredients:

• 1/2 recipe Cashew Brittle (recipe below)
• 20g (2 Tablespoons) grapeseed oil

Instructions:

1. Grind the brittle with the oil in a food processor until it has completely broken down and almost liquefied. Store in an airtight container in the fridge for up to 1 month or in the freezer for 2 months.

Cashew Brittle

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup cashews

Instructions:

1. Line a sheet pan with a Silpat (parchment won't work here).
2. Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan to melt and caramelize evenly. Cook and stir until the caramel is a deep, dark amber, 3 to 5 minutes.
3. Once the caramel has reached that color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts. Make sure they are nice and coated, then dump all of that out onto the prepared pan. Spread out as thin and evenly as possible. The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work fast. Let cool completely.
4. Either in a food processor, or with a zip top bag and rolling pin, break up the pieces as small as possible to the size of short-grain rice. You can store it in an airtight container for about a month.

Recipe from the Momofuku Milk Bar Cookbook

Barely Brown Butter Cake

I think maybe I've found the easiest recipe from the Milk Bar cookbook in this brown butter cake! I mean, you don't have to make anything ahead! What?! Madness! No but seriously, this is definitely one of the easiest recipes I've made from the book thus far. From starting to eating, it's only about 1-1 1/2 hours or so. You can't beat that!

The BF was concerned he wouldn't like it, as some of the things I've made from the cookbook have been a little too sweet for him (for example, the corn cookies I would only make if you have a kitchen scale, because I made them one time just using the cups and teaspoons, and they tasted much sweeter). However, while it is still sweet, being a cake and all, it isn't too sweet. And what's really interesting is the use of the kosher salt. It gives you these nice little kicks of salt every now and then that cut the sweetness down. That may sound strange, but it totally isn't in practice.

Though Christina notes in the book that you can brown your butter in the microwave, I admit I just did it the old-fashioned way on the stove. And can you beat the smell of brown butter? My goodness, no! Why does it smell so amazing?

The cake comes out light while also slightly dense. She calls for using a quarter sheet pan to bake it in, but also noted that if you didn't mix things juuuuust right, then it could bake over the edges or something! I was like hot dang, I don't want that, and a 9x13 pan is basically the same size as a quarter sheet pan, so I just did that instead. And it turned out great! It baked in exactly 30 minutes, the minimum recommended time she has below. So I would say just go with the 9x13 so you don't have to worry, the edges are taller so it's less likely to go crazy in the oven for some reason.

Definitely recommend this one! It's easy and delicious. Like, seriously, is there an easier recipe in this cookbook? Doesn't seem like it!

Barely Brown Butter Cake
Author: Jen @ Fresh From The…
Servings: 18 Pieces
Prep time: 00:15

Cook time: 00:35

Total time: 00:50

Christina Tosi’s Barely Brown Butter Cake from the Milk Bar Cookbook.

Ingredients:

• 55 g (1/2 stick) unsalted butter, room temperature
• 40 g (2 Tbsp) brown butter
• 250 g (1 1/4 cups) granulated sugar
• 60 g (1/4 cup packed) light brown sugar
• 3 large eggs
• 110 g (1/2 cup) buttermilk
• 65g g (1/3 cup) grapeseed oil
• 2 g (1/2 tsp) vanilla extract)
• 185 g (1 1/2 cups) cake flour
• 4 g (1 tsp) baking powder
• 4 g (1 tsp) kosher salt

Instructions:

1. Preheat oven to 350°F.
2. Combine the butters and sugars in your stand mixer, and mix on medium-high for 2-3 minutes. Scrape down the sides of the bowl and add the eggs, mixing again for 2-3 minutes. Scrape down that bowl once again.
3. Stream in the buttermilk, oil, and vanilla while the paddle is on low speed. Increase speed to medium-high and beat for 5-6 minutes, until the mixture is white and homogenous.
4. On low speed, add in the cake flour, baking powder, and salt. Mix for 45-60 seconds, until the batter comes together and all dry ingredients have been incorporated. Scrape down the sides of the bowl one last time and mix for another 45 seconds to make sure any lumps of flour are incorporated.
5. Spray a 9x13 pan. Spread the cake batter evenly in the pan and bake for 30-35 minutes. At 30 minutes, gently poke the edge of the cake with your finger, it should bounce back slightly and the center shouldn't be jiggly. If it doesn't do that, leave it in for another 3-5 minutes.
6. Cool the cake on a wire rack, or if you have to, in the fridge or freezer.

Recipe from Momofuku Milk Bar Cookbook

Blueberry & Cream Cookies

I've made a few recipes from the Milk Bar cookbook in the past (Crack Pie, Corn Cookies, Cornflake Marshmallow Chocolate Chip Cookies), and decided it was time to bust it out once again to make some more! One of my friends had mentioned that she really liked the blueberry cookies, and being that they are fairly simple when it comes to a Christina Tosi recipe, I thought sure, this one we can give a go. Still, you do have to make one thing ahead of time before getting started on the cookies in earnest, so just keep that in mind if you want to make these.

Like all of the Milk Bar cookies, these are LARGE. Like almost the size of my hand large. I admit, I do not have huge hands, but still. They aren't your typical little cookie you usually make at home. I haven't tried making her cookies smaller, but as I've said before, it seems like they might not be as good because the whole point of them being so large is to get the edges slightly brown while keeping the middle nice and soft.

Anyway, what about these cookies? The milk crumb definitely gives them an interesting flavor. I bet the quality of your white chocolate can make a big difference here, and mine sure wasn't the highest quality, so they did have a little bit of that white chocolate-ness once baked, but only just. If you like blueberries, they are also a nice switch up from a typical cookie that normally has some chocolate or butterscotch instead.

Definitely yummy, though my boyfriend thought they were a little too sweet. I'm not sure it really needs that extra glucose in there, or perhaps just the granulated sugar itself could be brought down a little bit so they're not quite as sweet. In general, the recipes in this cookbook are quite sweet, so just keep that in mind if you're ever going to make them!

Blueberry & Cream Cookies
Author: Jen @ Fresh From The…
Servings: 12 Cookies

Prep time: 01:30

Cook time:00:17

Total time: 02:00

Christina Tosi’s Blueberry & Cream Cookies from the Milk Bar Cookbook.


Ingredients:

• 225 g (2 sticks) unsalted butter, room temperature
• 50 g (3/4 cup) granulated sugar
• 150 g (2/3 cup packed) light brown sugar
• 100 g (1/4 cup) glucose
• 2 large eggs
• 320 g (2 cups) all-purpose flour
• 2 g (1/2 teaspoon) baking powder
• 1.5 g (1/4 teaspoon) baking soda
• 6 g (1 ½ teaspoons) kosher salt
• 1/2 recipe Milk Crumb (see below)
• 130 g (3/4 cup) dried blueberries

Instructions:

1. Combine the butter, sugars, and glucose in a stand mixer and cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add in the eggs, and beat for another 7-8 minutes.
2. Reduce to low and add the flour, baking powder, baking soda, and salt. Mix until it just comes together. No longer than 1 minute. Scrape down the sides of the bowl.
3. Still on low, add in the milk crumbs and mix until incorporated, no more than 30 seconds. Next add in the blueberries and mix them for another 30 seconds.
4. Using a 2 3/4 ounce scoop (or 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of them down flat. Wrap with saran wrap and refrigerate for at least 1 hour (or up to a week).
5. Heat the oven to 350°F.
6. Arrange the chilled dough a minimum of 4 inches apart on a parchment or silpat-lined sheet pan. Bake for 18 minutes. They should be faintly brown on the edges while still yellow in the center. Mine worked better at 17 minutes than 18, which got them a little too brown.
7. Cool completely on the sheet pans before transferring to a plate or airtight container to store. They will stay fresh for 5 days at room temperature or you can put them in the freezer for a month.

Milk Crumb

Ingredients

• 40 g (1/2 cup) milk powder
• 40 g (1/4 cup) all-purpose flour
• 12 g (2 Tbsp) cornstarch
• 25 g (2 Tbsp) granulated sugar
• 2 g (1/2 tsp) kosher salt
• 55 g (1/2 stick) butter, melted
• 20 g (1/4 cup) milk powder
• 90 g (3 ounces) white chocolate, melted

Cooking Directions

1. Heat oven to 250F.
2. Combine the 40g milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss to mix. Add in the melted butter and toss, using a spatula, until it starts to come together and form small clusters.
3. Spread those clusters onto a parchment or silpat-linted sheet pan and bake for 20 minutes. They should look sandy when finished. Cool completely.
4. Crumble any clusters that are larger than 1/2 inch in diameter and put all of the crumbs into a medium bowl. Add in the 20g milk powder and toss together until evenly distributed.
5. Pour in the white chocolate and toss until the clusters are all covered. Toss every 5 minutes following until the chocolate has hardened and the clusters are no longer sticky. They will keep in an airtight container in the fridge or freezer for a month.

Recipe from Momofuku Milk Bar Cookbook

Corn Cookies

I've had the Momofuku Milk Bar cookbook for some time now, but have only made a few of the recipes. Why? Because they often require ingredients I don't readily have on hand. Case in point: these corn cookies. But they've been on my mind for a while. Can what are essentially sugar cookies with a bit of corn powder in them be special?

The answer: Yes. Yes they can.

These cookies are strange at first. They're both savory and sweet, some saltiness mixed in with the corniness mixed in with the sugar. And they just work. One should never doubt Christina Tosi and her baking prowess! 

They are also quite large cookies. Only four of them fit on a baking sheet at a time, but I don't know that they would be as good if they were smaller. Why is that, you ask? Because the outsides are nice and crisp, while the inside is the right amount of soft. If you made them smaller, you might get too much crisp and not enough soft. Of course, it's hard to say if that would for sure happen, so maybe I'll try it sometime. Oh shucks for me, having to make these again!

What about this freeze-dried corn powder, you wonder? Well, places like Whole Foods do have freeze-dried corn. Of course, it's organic, which the cookbook actually recommends against because of the flavor. How crazy! Instead, I ended up buying mine online from Amazon. I honestly don't know if it makes that much of a difference between organic and non-organic. Maybe I'll have to test the organic kind out sometime just to see. Again, what a shame!

One thing I would say, I kind of wish I'd let these bake for 17 minutes instead of 18 because I think they are a little too done in the center at 18. The first batch I actually lost my counter, so I was just guessing, and I think they may have been slightly under the others which I did at exactly 18. Of course, I always prefer a more doughy cookie than a crispier cookie, so it could just be my own preferences shining through.

Nonetheless, these are highly recommended! So strange and so good all at once!

Corn Cookies
Author: Jen @ Fresh From The...
Servings: 1 Dozen Cookies
Prep time: 01:15

Cook time: 00:18

Total time: 02:00

Christina Tosi’s Corn Cookies from the Milk Bar Cookbook.

Ingredients:

• 225 g (2 sticks) unsalted butter, softened
• 300 g (1 1/2 cups) granulated sugar
• 1 large egg
• 225 g (1 1/3 cups) all-purpose flour
• 45 g (1/4 cup) corn flour*
• 65 g (2/3 cup) freeze-dried corn powder**
• 3 g (3/4 teaspoon) baking powder
• 1.5 g (1/4 teaspoon) baking soda
• 6 g (1 1/2 tsp) kosher salt

Instructions:

1. Combine the butter and sugar and beat on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg, and beat for another 7-8 minutes. Obviously this is best done in a stand mixer with the paddle attachment that you can just leave there doing its job.
2. Reduce the speed to low and add in the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix until the dough just comes together, no longer than 1 minute. Scrape down the sides of the bowl.
   *Corn Flour - I used (40g) 1/4 cup all-purpose flour and (8g) 4 teaspoons freeze-dried corn powder for this.
   
**Freeze-Dried Corn Powder - I bought freeze-dried corn online and pulsed it into a powder in a blender.
3. Using a 1/3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the dough flat. Wrap the pan tightly in plastic wrap and refrigerate for at least an hour.
4. Heat the oven to 350°F.
5. Arrange the chilled dough on silpat or parchment-lined baking sheets 4 inches apart. Bake for 18 minutes. They should be browned along the edges but still yellow in the middle.
6. Cool the cookies completely on the cookie sheets before serving or saving. 

Crack Pie

Today I bring to you something you may have already heard of. Or maybe not. I confess, being from the West Coast, I had not even heard of Momofuku Milk Bar until my boyfriend told me about it and bought me the cookbook. Now I've been indoctrinated into the world of crack pie, and oh man, it really is that good. Yes, this is the infamous Crack Pie straight from Christina Tosi's recipe book. Or, you know, whatever she decided to put in the cookbook, because who can be sure what really goes on in the Milk Bar kitchen?

Anyhow, this pie really is pretty crazy addicting, which is why I suppose it's called crack pie to begin with. It's sort of like a pecan pie without the pecans, basically just a gooey, sugary pie with a sweet, crunchy crust that is just as yummy as the filling itself. When you're baking it, you're wondering how it's going to turn out, because it just looks like a bunch of eggs and sugar and how can that work? Well it does!

But this isn't a super easy recipe, you know. It does take some time to put together if you're going to make the whole thing from scratch. First, you have to make the oat cookie for the pie crust. Then you've got your filling, then you put that all together. And on top of all that, once it's baked, you have to wait another four hours until you can eat it! Oh man. No one likes waiting for delicious pie, but it will be worth it.

I actually halved the below recipe, as I did not think having two of these pies around would be a great idea. In the original recipe, it also calls for this stuff called corn powder for the filling, which is basically just food processer-ed freeze-dried corn, except freeze-dried corn is not very easy to find, so I decided to use flour instead, and you know what? It turned out just fine. Not that I have a real crack pie to compare it to side-by-side, but this is the next best thing to going all the way to New York City!

Crack Pie
Author: Jen @ Fresh From The…
Servings: 2 9-inch pies
Prep time: 00:20

Cook time: 00:45 

Total time: 05:05

Christina Tosi’s Crack Pie from the Momofuku Milkbar Cookbook.

Ingredients:

• 1 recipe Oat Cookie (below)
• 1 Tablespoon tightly packed light brown sugar
• 1/4 teaspoon salt
• 4 Tablespoons (1/2 stick) unsalted butter, melted
• 1 recipe Crack Pie Filling (below)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. In a food processor, or with your hands if you don't have one, combine the oat cookie, brown sugar and salt until it is broken down to a wet sand. Transfer those crumbs to a bowl with your melted butter and knead until the mixture is moist enough to form a ball. If necessary, you can add some more butter.
2. Divide the oat crust evenly between the two pie pans (use 9 inch rather than the 10 inch she calls for in the book). Using your fingers, press it down to cover the bottoms and up the sides of the pans. Put those both on a sheet pan, divide the filling evenly between the two, until they are about 3/4 full.
3. Bake for 15 minutes, until they are a golden brown color, but still very jiggly. Reduce oven temperature down to 325°F and cook for an additional 5-15 minutes. I say that big of a difference, because the original recipe calls for 5 minutes, but I had to keep it in for more like 15 to get it to stop being jiggly around the edges.
4. Take the pies out of the oven and transfer to a wire rack. Let them cool down to room temp, or you can wrap them up and stick them in the freezer for a bit to get them cool faster. Then stick them in the freezer for a few hours to condense, then transfer back to the fridge for at least an hour to get them ready to eat.
5. Sprinkle some powdered sugar on there and dig in!

Oat Cookie

Ingredients

• 8 Tablespoons (1 stick) butter, softened
• 1/3 cup tightly packed light brown sugar
• 3 Tablespoons granulated sugar
• 1 egg yolk
• 1/2 cup all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1/8 teaspoon baking powder
• pinch baking soda
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 350F. Cream the butter and sugars with a mixer on medium-high for about 2-3 minutes, until fluffy and pale yellow. Scrape down the sides, and on low speed, add in the egg yolk. Increase the speed back to medium-high and beat for 1-2 minutes until the sugar granules dissolve.
2. On low speed, add in the flour, oats, baking powder, baking soda, and salt. Mix for a minute until it all comes together. It will be slightly fluffy.
3. On a Silpat-lined sheet pan, spread out the dough until it's about 1/4 inch thick. Bake for about 15 minutes until it looks like a giant cookie - browned around the edges. Cool completely before using in the above. Generally you can make the filling and by the time you're done, it will be cool.

Crack Pie Filling

Ingredients

• 1 1/2 cups granulated sugar
• 3/4 cup tightly packed light brown sugar
• 1/4 cup milk powder
• 1/4 cup all-purpose flour
• 2 sticks unsalted butter
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 8 egg yolks

Instructions

1. Using a standing mixer fitted with the paddle attachment, beat together the sugar, brown sugar, milk powder, flour, and salt on low speed until evenly blended.
2. Add in the melted butter and mix it for 2-3 minutes until all dry ingredients are moist.
3. Add in the heavy cream and vanilla and continue beating on low for 2-3 minutes until all white streaks are gone. Scrape down the sides of the bowl with a spatula.
4. Beat in the egg yolks until they are just combined - don't aerate it, make sure it's on low.
5. Use the filling right away, or you can stick in the fridge until you're ready, up to one week.

Recipe adapted from Momofuku Milk Bar Cookbook

In photos:

The oat cookie mixture all together. I forgot to take photos of the steps, but that's okay! 

Spread that over a silpat-lined baking sheet.

Bake that at 350F for about 15 minutes until it looks like so. Let that cool completely while you make your filling.

All your dry ingredients get mixed together until evenly distributed.

Mix in your melted butter until it's all moist.

Mix in your heavy cream and vanilla until all white streaks are gone.

Then add in your egg yolks until it's nice and even and glossy. I transferred to an airtight container into the fridge for a bit while I made the pie crust.

Take your oat cookie and crumble it up with the brown sugar and salt until it's like a light sand, then add in your butter and mix up until it can be formed into a ball.

Press that into your 9 inch pie pans. It will NOT cover 10-inch pans, so don't try. You maybe can't tell, but this is extremely thin.

Divide your filling between your two pie tins until they are 3/4 full. Bake at 350F for 15 minutes, then reduce temp to 325F and bake for additional 5-15 minutes until the sides are no longer jiggly.

It will come out looking something like this. Let this cool to room temp, then cover and stick in the freezer for a few hours. After that, stick back in the fridge for another hour.

And finally, you can dig in! You can also sprinkle the entire pie with powdered sugar, or just as you take our individual pieces...

This pie looks unassuming, but you will NOT be able to eat just one piece.

Cornflake Marshmallow Chocolate Chip Cookies

These cookies make me feel super fancy. Not because they're particularly complicated, but because I used an actual gram measure scale when making them. What! I know. Super fancy times.

Also? These cookies are a replica of one of the famous Momofuku Milk Bar's cookies. Well, not a replica necessarily, because they actually come from Christina Tosi's cookbook, which also features their Crack Pie, among other things that I will surely be trying in the future. The recipes are pretty funny sometimes because they are all basically references to other recipes in the book. So basically, there are a lot of bases for you to work into multiple recipes. These particular cookies only use one such base - the Cornflake Crunch. And man oh man, you can just munch on the crunch all by itself and you would probably be happy. But go for the whole shebang and make the cookies, you won't regret it.

One thing I must tell you - these cookies are BIG. Like, the size of my hand huge. Only make six to a pan, and even then make sure they are spaced out or they will run in to each other. I wonder if mine spread a bit more than intended, but it doesn't matter, because they taste pretty great anyway. They're not too sweet, but sweet enough to satisfy that dessert craving. The edges thin out and crackle thanks to the marshmallows, while the middle stays nice and chewy with the interesting texture provided by the cornflake crunch.

I'm going to include both the grams and the cup measures below, as I know most people, including myself up until this last weekend, don't have kitchen scales to get fancy with it.

Cornflake Marshmallow Chocolate Chip Cookies
Author: Jen @ Fresh From The…
Servings: 12 Cookies
Prep time: 01:15

Cook time: 00:18

Total time: 01:33

Christina Tosi's Cornflake Marshmallow Chocolate Chip Cookies, from the Momofuku Milk Bar Cookbook.

Ingredients:

• 225 g (2 sticks) unsalted butter, softened
• 250 g (1 1/4 cups) granulated sugar
• 150 g (2/3 cup packed) light brown sugar
• 1 large egg
• 2 g (1/2 teaspoon) vanilla extract
• 240 g (1 1/2 cups) all-purpose flour
• 2 g (1/2 teaspoon) baking powder
• 1.5 g (1/4 teaspoon) baking soda
• 5 g (1 1/4 teaspoons) kosher salt
• 270 g (3 cups) Cornflake Crunch, below
• 125 g (2/3 cup) mini chocolate chips
• 65 g (1 1/4 cups) mini marshmallows

Instructions:

1. Combine the butter and sugars in your stand mixer with the paddle attachment; cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, and add the egg and vanilla; beat for 7-8 minutes.
2. With the mixer on low, add in the flour, baking powder, baking soda, and salt. Mix until the dough is incorporated, no longer than 1 minute. Scrape down the sides again.
3. Still on low, beat in the cornflake crunch and mini chips no more than 30-45 seconds until just combined. Then mix in the mini marshmallows until just incorporated.
4. Use a 2 3/4 oz ice cream scoop or 1/3 cup measure and portion out the dough onto a parchment-lined pan. Pat the tops flat, wrap the pan in plastic wrap and refrigerate for at least an hour, or up to a week.
5. Preheat the oven to 375°F once you're ready.
6. Arrange the chilled dough bits at least 4 inches apart on your parchment or silpat-lined pan. Bake for 18 minutes. At that point, they should be brown on the edges and just starting to brown in the center. If too doughy, leave in 1 more minute.
7. Cool the cookies completely on the pan before transferring to wherever you're going to serve or keep the cookies. They should keep for 5 days.

Cornflake Crunch
Ingredients

• 170 g (5 cups)cornflakes
• 40 g (1/2 cup) milk powder
• 40 g (3 Tablespoons) granulated sugar
• 4 g (1 teaspoon) kosher salt
• 130 g (9 Tablespoons) unsalted butter, melted

Instructions

1. Preheat the oven to 275°F.
2. Pour the cornflakes in a medium bowl and crush with your hands until about 1/4 of the size. Add the milk powder, sugar and salt, toss to mix. Add the butter and mix to coat, creating small clusters.
3. Spread the clusters on a parchment or silpat-lined sheet pan and bake for 20 minutes. Your house will smell buttery and amazing.
4. Cool completely before using in the below.

Recipe via Momofuku Milk Bar Cookbook

In Photos:

First, get your hands in to those cornflakes and crunch them up to about 1/4 the size.

Then toss in your sugar, milk powder and salt.

And let's not forget the melted butter. Mix that on in too.

Spread that out on a silpat or parchment-lined baking sheet and bake at 275F for 20 minutes. Your house will smell amazing while this is happening.

It will be just slightly browned and altogether delicious. Now let that cool completely before you use it in a bit.

Now, on to the dough. Beat together your butter and sugars for a few minutes until it's all incorporated.

Then add in your egg and vanilla and beat for 7-8 minutes. Yes, you heard that right, 7-8 minutes. The egg will make the dough puffy and fluffy in that amount of time.

And then it's time for your dry ingredients - flour, baking powder, baking soda, and salt. Mix until just incorporated. Don't overdo it.

Then it's time to add in your cornflake crunch and chocolate chips. Give it a quick mix.

Finally, add in your marshmallows. Another quick mix.

Scoop out about 1/3 cup size cookies and put them on a sheet, cover 'em up, and refrigerate for at least 1 hr or up to 1 week.

After the dough is good and cooled, preheat your oven to 375F and space those suckers out 4 inches apart on your silpat or parchment-lined sheet. I did six to a sheet and that seemed to work best. Bake for 18 minutes until the edges brown and the middle is still light.

Let them cool completely on the pan. This is when a second pan comes in handy.

And voila! A pile of giant cookies to eat to your heart's content! Your metaphorical heart, not your literal one, because it is probably not quite as happy about the cookie eating.