Christina Tosi’s Irresistible Cornflake Crunch

So you might have reeled it in after the holidays by setting a few noble new year’s resolutions, but everyone needs a little sweet snack now and then! The reigning queen of sugary invention, Christina Tosi is best known for her creative takes on all things dessert at NYC-based Momofuku Milk Bar.
Courtesy of Playroom Banter

Though deceptively named, her Cornflake Crunch is crisp and satisfyingly sweet a treat as any. The best part? It’s a cinch to make with just a few key ingredients. Take a look at the demo below then whip up a batch to have on hand to conquer those all-too-familiar mid-afternoon munchies.

Christina Tosi’s Cornflake Crunch

Christina Tosi’s Cornflake Chocolate Chip Marshmallow Cookies

Courtesy of Hungry Eyes

If you want to take it a step further and transform your sweet snack into something more decadent, the Cornflake Chocolate Chip Marshmallow Cookies are the perfect fix.

Cooking Insructions:

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bow with a spatula.

Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

Heat the over to 375 F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.