Cookies for all!

Momofuku Milk Bar cornflake-chocolate-chip-marshmallow cookies

Finished cookies

On Sunday afternoon we had my best friend’s bridal shower which meant a weekend of madly running around trying to organise everything in the 36 hours before the party. I was helping to organise a few things but my main responsibility was putting together a cookie bar.

The cookie bar turned out to be a bit of work, it involved making a table runner, making a bunting, making martha stewart style tissue paper pompoms, buying candles, finding small jars to put the candles in, finding big apothecary-style jars for cookies, making ribbony things to wrap around the cookie jars and finally baking about 200 cookies. I spent 2 late nights after work making different cookie doughs and then baked them in batches over about 12 hours on Saturday (along with 50 red velvet cupcakes). I decided to make 4 different types – a 48 hour choc chip, a white choc macadamia, anzacs and some cornflake-chocolate-chip-marshmallow cookies I found a recipe for in the Momofuku Milk Bar cookbook that Gerard gave me a while ago (available here). Like a lot of Momofuku milk bar products it sounds a bit crazy but is absolutely addictive. The cookies spread a lot more than I expected them to, and so ended up being very thin, but were still dangerously tasty.


For cornflake crunch:
85 grams cornflakes
20 grams milk powder
20 grams sugar
1 tsp salt
60 grams butter

For cookies:
225 grams butter
250 grams white sugar
150 grams brown sugar
1 egg
1 tsp vanilla extract
240 grams plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
125 grams chocolate chips
65 grams mini marshmallows


To make the cornflake crunch:

  • Pre-heat oven to 135 degrees. Note, the version of the Momofuku milk bar cook book that I have has conveniently converted all the ingredient measurements to metric. Unfortunately it has not converted the baking temperatures from fahrenheit to celsius. Normally that wouldn’t be a problem but I was making this late at night after work and it turns out that baking when tired is not a good idea. Just so that you know, if you try to bake your cornflakes at 275 degrees celsius, they will end up looking like this:


  • Put cornflakes in a bowl and crush with your hands.
  • Add milk powder, sugar, salt and mix.
  • Melt the butter and mix through the cornflakes.
  • Spread the cornflakes on a tray and bake for 20 minutes. When you bake them at the correct temperature they look more like this:

Cornflake away

To make the cookies:

  • Preheat oven to 180 degrees.
  • Cream together butter and both sugars.
  • Add the egg and vanilla, mix for another 7 minutes.
  • Add the flour, baking powder, baking soda and salt and  mix.
  • Mix in the cornflake crunch, chocolate chips and mini marshmallows.

What a mix

  • Refrigerate the dough for at least an hour (either in large tablespoon sized balls on a tray or in a sausage shaped roll wrapped in gladwrap which can then be cut into slices to bake).
  • Bake for 18 minutes or until a little browned. Make sure you leave lots of space around them because in my experience the cookies spread a lot, I ended up baking 6 per tray.
  • Let the cookies cool and then enjoy! I know people always tell you to wait until biscuits have cooled down before you eat them even though they’re normally far more delicious hot, but in this case I think the advice is for a good reason, they really won’t hold together when they’re hot.

Ready to bake

And just for fun, here’s a shot of my partially assembled cookie bar, I think it worked out pretty well.

Cookie bar times

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