Vegan Milk Bar Cornflake Marshmallow Cookies

Another cookie recipe, I know. I’m a cookie fiend, but I can’t help it. Last Christmas, my fiancé gave me Milk Bar’s cookbook. Milk Bar has very unique recipes that I have always found inspiration in. But when searching online to find veganized versions of these recipes, not much has turned up. I really wanted to make these cookies but as a vegan milk bar cornflake marshmallow cookie, but felt intimidated by the amount of substitutions.

Vegan Cornflake Crunch

I honestly thought this would be the hardest part to veganize. The original recipe called for milk powder. I tried omitting it at first and that didn’t really work. But during the summer, I started making my own ice cream and found out about coconut milk powder. It’s amazing. So I used it here, and it worked wonderfully. Coconut milk powder can be pretty clumpy so make sure you break it up fairly well. I cut down on the amount of powder put in this recipe, because I didn’t want to use too much and have the coconut flavor be overpowering. You could use soy milk powder too or any other plant milk powder you can find.

Making the rest of this Cookie Vegan

So, cornflake crunch, done. Now Christina Tosi says the key to her cookies is the amount of time you mix the butter, sugar and eggs. You really want the mixture to be homogenous, pale and whipped. To make these cookies egg-less, I opted for aquafaba as I know it can be whipped like eggs. You really don’t want to skip on the mixing time on these, I think it is what helps these vegan milk bar cornflake marshmallow cookies be chewy. If you are using a hand mixer, just mix for longer.

When I first tried to make these cookies, I followed Christina’s recipe to a T but used the above substitutes. They turned into a mess. After some research, I found that other people had the same issue. There is a crazy amount of butter and sugar in these, so I cut down and swapped the sugars. More brown sugar, and less granulated sugar. I also upped the flour, and opted for bread flour. Bread flour is widely used in Milk Bar’s cookies anyway. The other issue was the temperature of the oven, baking longer at a lower temperature seemed to help tremendously.

Now the last issue with the original recipe is that the marshmallows would leak out the sides of the cookie. In my recipe, I only use a portion in the cookie and save the rest for a topping. My other secret tip is: don’t use fresh marshmallows! Using marshmallows that are on the older side definitely help with these ooziness. 

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Vegan Milk Bar Cornflake Marshmallow Cookies

by: Katelyn

• V
• VG
• DF

Milk Bar's infamous cornflake chocolate chip marshmallow cookies veganized.

• Difficulty:Intermediate
• Prep Time:30 mins
• Cook Time:35 mins
• Serves:18
• Freezable:Yes

Nutrition per portion

Ingredients

• Cornflake Crunch
• 3 cups Cornflakes
• 2 tbsp (15g) Coconut Milk Powder
• 1 tbsp (13g) Sugar
• ½ tsp Kosher Salt
• 4 tbsp (56g) Melted Vegan Butter
• Cookies
• 1 cup (226g) Room Temperature Vegan Butter
• ¾ cup (165g) Light Brown Sugar
• ½ cup (100g) Granulated Sugar
• 3 tbsp (42g) Aquafaba
• ½ tsp Vanilla Extract
• 2 cups (250g) Bread Flour
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Kosher Salt
• 1 cup (65g) Mini Vegan Marshmallows
• ⅔ cup (125g) Mini Vegan Chocolate Chips

Method

Make the Cornflake Crunch

1. Preheat the oven to 275° F.
2. In a large bowl, add the cornflakes and crush with your hands until they are about 1/4 of the size.
3. Add in the coconut milk powder, sugar, and salt to the cornflakes and toss to mix. Add in the melted butter and toss to coat. After adding in the butter you should have some small clusters of cornflakes. Spread out the cornflakes onto a parchment lined baking sheet.
4. Bake the cornflakes for 20 minutes until they smell buttery, and are lightly toasted. Let cool and store and in air tight container until ready to use. If not using immediately, store in the fridge.

Make the Cookies

1. In a bowl of a stand mixer, add the butter and both sugars. Mix on medium high for 2-3 minutes.
2. Scrape down the sides of the bowl and add in the aquafaba and vanilla. Mix on medium high for 7-8 minutes until fluffy and homogenous.
3. While the butter and aquafaba is mixing, measure out the bread flour, baking powder, baking soda and salt in a medium bowl and whisk to combine.
4. Once the butter and aquafaba is fluffy and homogenous add in the flour mixture a half cup at a time on low speed until just combined. Scrape down the sides of the bowl.
5. Add in the cornflake crunch, 3/4 of the mini marshmallows, and the chocolate chips. Pulse the stand mixer to just combine.
6. Using a 2 oz ice cream scoop, portion out the dough onto a parchment-lined sheet pan. Using the remaining marshmallows, top each cookie with a marshmallow or two. Wrap the pan in plastic wrap and refrigerate for at least one hour or up to overnight.
7. Heat the oven to 350° F.
8. Arrange the dough a minimum of 4 inches apart on parchment-lined sheet pans. Place the pan in the freezer for 10 minutes, this will help the cookies spread less.
9. Bake for 14-16 minutes. You are looking for the cookies to be browned on the edges and lightly browned spots on the tops.
10. Cool the cookies completely on the sheet pans before transferring to a plate.