My boyfriend has been asking me to make Momofuku's cornflake cookie for months now. I finally decided to oblige, but had limited supplies on hand. So this isn't a duplicate of Momofuku's cereal cookie. It's more like the distant cousin. The original has cornflake, marshmallow, oatmeal and chocolate chips. I swapped puffed rice cereal for the cornflakes, left out the oatmeal, and used what little chocolate chips I had on hand. Even with all changes, the final cookie was AWESOME! Definitely one of my new faves. The cereal and marshmallow give it an interesting texture, and there was just enough chocolate for my tastes. If you're a purist and want something like the original, you can find a recipe at The Cookbook Chronicles. For my interpretation, see below. Enjoy!
Marshmallow Cereal Cookie
Ingredients:
1 stick butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar (I used a mix of light and dark because that's what I had on hand)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon hot water
Pinch of salt
1/4 cup semisweet chocolate chips, coarsely chopped
1 cup puffed rice cereal
1 cup mini-marshmallows, approximately
Directions:
Cream together the butter, white sugar, and brown sugar until smooth.
Add the egg and vanilla and mix until incorporated.
In a separate bowl, dissolve the baking soda in the hot water. Add the baking soda mixture and salt to the batter.
Mix in flour until incorporated. Stir in cereal and chocolate bits.
Preheat oven to 350 degrees. Chill for about 15 minutes, then scoop onto a parchment-lined cookie sheet. Top with marshmallows, pressing down to ensure the marshmallows stay in place. I cut some in half to make sure they stayed put. Bake for 10-11 minutes, or until edges are golden browned.
Marshmallow Cereal Cookie
Ingredients:
1 stick butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar (I used a mix of light and dark because that's what I had on hand)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon hot water
Pinch of salt
1/4 cup semisweet chocolate chips, coarsely chopped
1 cup puffed rice cereal
1 cup mini-marshmallows, approximately
Directions:
1. Cream together the butter, white sugar, and brown sugar until smooth.
2. Add the egg and vanilla and mix until incorporated.
3. In a separate bowl, dissolve the baking soda in the hot water. Add the baking soda mixture and salt to the batter.
4. Mix in flour until incorporated. Stir in cereal and chocolate bits.
5. Preheat oven to 350 degrees. Chill for about 15 minutes, then scoop onto a parchment-lined cookie sheet. Top with marshmallows, pressing down to ensure the marshmallows stay in place. I cut some in half to make sure they stayed put.
6. Bake for 10-11 minutes, or until edges are golden browned.
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