I’ve made plenty of Rice Krispies Bars and Chocolate Candy Cereal Bars with with cereal and marshmallows, but have never put them into cookies. Why not? I have no idea. But there was no time like the present to start.
Here are my candid thoughts and notes about the cookies and recipe, which is from Christina Tosi’s Momofuku Milk Bar Cookbook. I am posting it as part of the Milk Bar Mondays group I’m part of and a half dozen of us all made this recipe this week. Unfortunately, many of had some baking fails, ranging from mild to severe. I wrote Tosi’s recipe (below) as it is written in her book. However, I halved the recipe because I didn’t need 15 to 20 large bakery style cookies just layin’ around. I yielded 9 large cookies, which was plenty. These things are about the size of soccer balls.
I followed her recipe to the T. I never follow recipes exactly, but I did in this case because I know what a stickler she is for directions and implies that if you don’t follow her recipes exactly, there’s no telling if it will work or not. As long as I was going to put the time and energy into making these cookies, and all that butter and sugar too, I wanted the recipe to work. I didn’t use measuring cups and exclusively used my food scale, weighing each and every ingredient down to the gram. It was literally an exact science.
You must chill the dough for at least one hour, or up to one week. I chilled my dough for approximately 44 hours. Almost two days. I slightly patted down the domed tops of my cookie dough balls before chilling them, but didn’t make them as flat as hockey pucks which was a good call as these cookies needed all the help they could get in terms of staying puffy. They spread and flattened, dramatically. This was very disappointing as I watched them splooge and spread while they were baking. I wanted to beat on the door of my oven and scream, No, Don’t You Dare Spread! But they did anyway.
She suggests baking these cookies for 18 minutes, but when I made Compost Cookies using her recipe, I thought those cookies were on the cusp of being too overdone for my liking and she suggests a similar baking time in that recipe. With that knowledge, I decided to start watching these cookies closely at about 13 minutes and I’m glad I did. My cookies were done and crispy at 13 1/2 to 14 minutes and at 18 minutes I would have had set off the smoke alarm. Butter burns in a hurry. I love the addition of the Cornflake Crunch (you make a batch of that before you actually make the cookies) but don’t feel it’s worth the extra step. I will use crushed Frosted Flakes straight from the box next time if I feel the need for flaky sweet cereal in cookies. I thought the cereal and marshmallows were great in combination, especially with the chocolate chips (I used regular-sized chocolate chips, not mini). Sort of like having smores within cookies. Look at those toasty marshmallows. A perfect gooeyfest.
The dough, like all her doughs, is heavy on the butter. The cookies are very buttery and rich, but I couldn’t get over their lack of puffiness. A puffy, chewy cookie, with less crispiness and more softness is as important to me as taste and these weren’t as puffy or soft ‘n chewy as I had hoped. And I honestly have no idea what I could have done differently. It’s interesting because when I googled this recipe, every blog post I came across for these cookies shows paper thin cookies that are of the less-than-perfectly-photogenic variety so I know I am not alone.
I researched online to find out the causes of flat or spreading cookies and the general issues contributing to the problem include: dough too warm (mine was chilled for two days, not my problem) high butter content cookies spread more easily (yes, that’s these) large cookies don’t have as good of a chance at puffing compared to smaller cookies because of their sheer mass and size (check again, these are cookies are little bowling balls at 1/3 cup of raw dough, each)
Overall, I loved the combination of crunchy cereal that stayed fairly crunchy, the gooey melty marshmallows, and it’s fun to try new cookie recipes. However, I have my go-to chocolate chip cookie recipe (that rolls chocolate chip, subtle peanut butter, and oatmeal cookies all into one) and will probably add some fun add-in’s like cereal or marshmallows to that dough base in the future because I know it gives me the puff and chewiness I want. Not that these were awful or anything.
Other Momofuku Milk Bar Cookbook-Inspired Recipes
Cinnamon Bun Pie – I made a 10 minute cheater’s version and highly recommend it. Best way to doctor up a can of cinnamon rolls, ever. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Crack Pie – as addictive, decadent and fabulous as the name sounds. Labor-intensive, but worth it.
Buttery Toasted Cap’n Crunchies – I used her Cornflake Crunch idea as inspiration and the result is buttery, toasted cereal that tastes like one big bowl of buttered toast pieces. If you like buttered toast, this is your recipe. I prefer Cap’n Crunchies to the Cornflake Crunch as I think these have more flavor and more texture.
Compost Cookies – Potato chips in cookies, with the salty ‘n sweet combination, really is so good. Don’t knock it til you try it.
