MILK BAR CORNFLAKE CHOCOLATE CHIP MARSHMALLOW WHOOPIE PIES
I AM OBSESSED WITH THE MILK BAR COOKBOOK! I RECENTLY WHIPPED UP A BATCH OF THEIR FAMOUS CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES AND DECIDED TO TURN THEM INTO OOEY GOOEY MARSHMALLOW FILLED, CHOCOLATE COVERED WHOOPIE PIES! KEEP SCROLLING FOR THE RECIPE!
how to make milk bar CORNFLAKE CHOCOLATE CHIP MARSHMALLOW WHOOPIE PIES
i followed the official milk bar cookbook recipe, except for making cornflake crunch. i used regular cornflake cereal and they were still amazing.
how to make cornflake crunch
if you want to make cornflake crunch, here’s what you’ll need:
- 5 cups of Corn flakes
- ½ cup malted milk powder
- 3 Tbsp granulated sugar
- 1 tsp salt
- 9 Tbsp (1 stick, plus 1 Tbsp) unsalted butter, melted
Preheat your oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
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.
Spread the 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.
upgrade your cornflake chocolate chip cookies
the cookies are amazing on their own. and like i mentioned, you can opt to make the cornflake crunch, or just use regular corn flakes – either way they’re delish.
to take them to the next level, you’ll want to add a scoop of marshmallow fluff aka marshmallow creme. then, dip half of the cookie into melted chocolate.
i like using dark chocolate, but you can also use milk chocolate or white chocolate.
if you’re struggling to melt your chocolate – add a tablespoon of coconut oil before popping it into the microwave. i like to do 30 second bursts so it doesn’t burn.
lay the cookies out on a baking sheet lined with parchment paper (a cutting board works too). then pop them into the refrigerator and wait for the chocolate to harden!
MILK BAR CORNFLAKE CHOCOLATE CHIP MARSHMALLOW WHOOPIE PIES
Ingredients
- 2 STICKS ROOM TEMPERATURE BUTTER
- 1 1/4 CUPS GRANULATED SUGAR
- 2/3 CUPS LIGHT BROWN SUGAR
- 1 EGG
- 1/2 TSP VANILLA EXTRACT
- 1 1/2 CUPS FLOUR
- 1/2 TSP BAKING POWDER
- 1/2 TSP BAKING SODA
- 1 1/2 TSP SALT
- 3 CUPS CORNFLAKES
- 2/3 CUPS MINI CHOCOLATE CHIPS
- 1 1/4 CUPS MINI MARSHMALLOWS
- 1 JAR MARSHMALLOW FLUFF
- 1 BAG DARK CHOCOLATE CHIPS
Instructions
- Combine the butter and sugars in a bowl or 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. Scrape down the sides of the bowl with a spatula.
- Still on low speed, mix in the cornflakes and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Mix in the mini marshmallows just until incorporated.
- Using an ice cream scoop, 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. Do not bake your cookies from room temperature—they will not hold their shape.
- Heat the oven to 375°F.
- Arrange the chilled dough a minimum of 4 inches apart on the parchment paper 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.
- Cool the cookies completely on the sheet pans before transferring them to a plate or to an airtight container.
- After the cookies have cooled, use an ice cream scoop to spoon a dollop of marshmallow fluff on one side of the cookie. You'll add marshmallow fluff balls to half of the cookies. Then, sandwich another cookie onto the other side.
- Melt dark chocolate in the microwave for 30 second increments, stirring in between until the chocolate is melted.
- Dip half of the cookie sandwich into the melted chocolate and lay it on a sheet of parchment paper. After dipping all of the cookies, place them on a sheet pan or cutting board and refrigerate until the chocolate hardens.
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