Back when I used to have a job, I would constantly be schmoozed by vendors wanting our business. Unfortunately for my waistline, this often came in the form of food. Last Christmas, someone sent a box of Momofuku cookies from NY. Instead of being regular old cookies like everyone else sent, these were ah-mayyy-zing. (spoiled then? yes) Let me tell you - hands down - best. cookies. ever. I totally hid them under my desk and did NOT share with the coworkers. I let them have the candy canes.
Since it's cost prohibitive to order myself some, I decided to try to make a knockoff version of their Cornflake Cookies, using this recipe found online. They turned out pretty well! Certainly not as delish as the real version, but definitely yummy. And they are very pretty - large and lacy - so I think they would be perfect to give away as a Christmas gift, perhaps tied in clear cellophane with fancy ribbons.
Again, here's the recipe from The Cookbook Chronicles if you want to try these yourself! My only recommendation would be to DEFINITELY let the dough sit in the refrigerator for a while before shaping into balls - otherwise it's too messy. And certainly leave yourself plenty of room for them to spread - 6 max on a regular cookie sheet.
Copycat Momofuku Cornflake Marshmallow cookies 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 1 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 ½ tsp kosher salt (plus more for sprinkling) 3/4 cup oatmeal 1 1/4 cup lightly crushed cornflakes (= about 1 1/2 cup cornflakes before crushing) 2/3 cup mini chocolate chips* about 3/4 cup mini marshmallows
*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.
(If you have time and would like the cookies to spread a little less, refrigerate the dough for two hours.)
On a parchment-lined baking sheet, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!) Lightly press down 4 mini marshmallows in the center of each ball of dough. 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 for a few minutes before moving them onto a platter.
And go check out all of the other delicious treats at Newlywoodwards!