One of the lines near the top of my list of “things I could eat until I’m sick ” is the general descriptor “anything from Momofuku Milk Bar.”
Cue the recipe for their seasonal creation-extraordinaire: Corn-Flake Candy Cane Cookie.
RECIPE: Corn Flake–Candy Cane Cookies
By Christina Tosi
Momofuku Milk Bar, NYC
CORN FLAKE CRUNCH
5 cups corn flakes
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon kosher salt
9 tablespoons unsalted butter, melted
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2/3 cup tightly packed light brown sugar
1 large egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups mini marshmallows
18 large candy canes, broken into 1/4-inch to 1/2-inch pieces
2/3 cup mini chocolate chips
To make the corn flake crunch, preheat the oven to 275°F.
In a bowl, break down the corn flakes by hand until they are half of the original size. Toss the milk powder, sugar, and salt with the corn flakes. Pour in the melted butter and stir to coat evenly. Spread corn flake mixture evenly on a parchment paper–lined baking sheet and caramelize in the oven for 15 to 20 minutes, until slightly toasted and crunchy. Let cool for 20 minutes.
To make the cookie dough, cream the butter and sugars in a stand mixer with the paddle attachment on high speed for 2 minutes. With a rubber spatula, scrape down the sides of the mixing bowl. Add the egg, peppermint extract, and vanilla and continue creaming on high speed for another 6 to 8 minutes. With a rubber spatula, scrape down the sides of the mixing bowl. Add the flour, salt, baking powder, and baking soda. Mix on a low speed for 30 to 60 seconds until the mixture comes together but is still shaggy and streaks of flour remain. Add the corn flake crunch, mini marshmallows, candy cane bits, and mini chocolate chips. Mix on a low speed for another minute until the mixture is evenly speckled with the corn flake crunch, marshmallows, candy canes, and mini chocolate chips, being careful not to mix more than necessary.
Scoop the dough with a 2 3/4-ounce scoop or form 2-inch balls and place on a parchment paper–lined baking sheet. Pat down the cookie dough rounds, cover with plastic wrap, and chill for 30 minutes or up to 3 days. Do not bake the cookies from room-temperature dough.
Preheat the oven to 350°F. Arrange the chilled disks of cookie dough on parchment paper–lined baking sheets, 3 to 4 inches apart. Bake until cookies have puffed, spread, and browned around the edges, 10 to 12 minutes. Let cool completely on the baking sheet before transferring to a plate or an airtight container.
Source: James Beard Foundation
Editor’s note: Eat until your pants no longer fit.