We have been hoarding baking cookbooks for years but I knew exactly which one I wanted to work through first: Chrstina Tosi’s Momofuku Milk Bar Cookbook. She is a baking genius that matches expert techniques with the familiar flavors of the American South and our collective childhoods. Her recipes incorporate latch key cupboard staples such as Ritz Crackers, Fruity Pebbles, Funfetti Cake and Kellogg’s Cornflakes. Match these with familiar Southern favorites such as kitchen sink cookies (she calls them Compost Cookies) and Crack Pie (her version of Chess Pie) and you are on a trip down a delicious memory lane.
What follows is the first recipe I tried. I loved them and immediately made another batch to share with our friends. We took them to a New Year’s Eve party and not a single crumb was left at the end of the night. Proceed at your own risk…these are highly additive!
Kevin here. You would think we had a white Christmas in Florida by the looks of our kitchen – flour, confectioner’s and granulated sugar is everywhere. We have been wanting a Kitchen Aid mixer for years and finally got one for Christmas (thanks to our wonderful and generous parents; I mean Santa). The newness hasn’t worn off and I have been baking up a snow storm!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2/3 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups Cornflake Crunch
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or non-stick baking mats.
Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
A couple of guys who like to cook!