Sweets: The gift that keeps on giving… MomoFuku Cookies frozen cookie dough

momofuku cookies

This week we’re talking sweets with staying power. We’re talking frozen cookie dough; and not just any frozen cookie dough, but the NYC’s Momofuku Milk Bar Cornflake Chocolate Chip Marshmallow cookie dough. Homemade, pre-scooped and fabulous for gift giving! Your friends and family can make fresh baked cookies anytime they want with your beautifully prepared dough!

momofuku cookies

Simply follow the recipe and when it’s time to chill the dough, place scoops into the freezer instead on a cookie sheet lined with parchment paper. You can place as many dough balls on the sheet as possible, just make sure they aren’t touching their neighbor or else you’ll have one giant block of cookie dough! Once the dough is completely frozen you can place them in gift bags and keep them frozen until ready to deliver. It would also be fun to print the recipe and include it with your gift!

Cornflake Chocolate Chip Marshmallow Cookies

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Ingredients

  • Cookie ingredients:
  • 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
  • Cornflake Crunch ingredients:
  • 1/2 (12-ounce) box cornflakes (about 5 cups)
  • 1/2 cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon coarse salt
  • 9 tablespoons melted butter

Instructions

  1. Cookie Instructions:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper.
  7. 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.
  8. Cornflake Crunch instructions:
  9. Preheat oven to 275 degrees. Line a baking sheet with parchment paper; set aside.
  10. Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
  11. Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

Enjoy! To see more of my sweet treats, check out Society Sweet’s Instagram, and you can also check out all of my other baking tips, tricks and recipes here on the blog:

Shana’s Baking Tips, Tricks and Recipes

 

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Tammy

Owner at Pink Peppermint Design
Tammy Mitchell is the founder and creative director of lifestyle blog pinkpeppermintdesign.com. Along with being a homeschooling mom of two kiddos, she is also an in-demand prop and event stylist, photographer, interior and graphic designer. Here on Pink Peppermint Design, she aims to share creative DIY projects, easy entertaining and gift ideas, inspiring interiors and events, as well as her life, with thousands of readers every month. She lives in Southern California, with her husband and two children.
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