Food on Friday: My new favorite cookie

By Julia Westhoff

A friend recently remarked that this column is a bit heavy on sweets. I’ll admit that baked goods are perhaps my greatest vice. I generally try to eat a fairly healthy diet, but I just can’t go without my sweet treats. Why? Well, I’m no psychoanalyst, but I think it’s because: Cookies. Are. Delicious.

And these cookies, well…they’re pretty much the perfect food. Conceptualized by the famous Momofuku Milk Bar in New York, they contain a laundry list of my favorite things – cereal, marshmallows, chocolate and peanut butter chips. Each ingredient adds something uniquely tasty. The cornflakes make it crunchy, the marshmallows make it caramely, and the peanut butter chips give it a hint of salt. (And the chocolate chips make it chocolaty. Duh). The combination, needless to say, is out of this world.

In fact, I’m not sure I’ll ever eat anything else. Recipe’s after the jump.


Recipe from Shutterbean, who adapted it from Momofuku Milk Bar

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups cornflakes
1/3 cup chocolate chips
1/3 cup peanut butter chips
1 1/4 cups mini marshmallows

Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 4 to 5 minutes.

Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

With the mixer on low, add cornflake crunch and both chocolate & peanut butter chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.

Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 12-15 minutes. Let cool completely on baking sheets.