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Christina Tosi's Cornflake-Chocolate-Chip-Peppermint Cookies

Christina Tosi's Cornflake-Chocolate-Chip-Peppermint Cookies
TODAY Show: Christina Tosi of Milk Bar bakes cornflake chocolate chip peppermint cookies and cutout sugar cookies for the holidays. -- December 18, 2015Samantha Okazaki / TODAY
18-22 cookies

Chef notes

We're awfully fond of celebrating the holidays with annoying decorative knick-knacks. Or, rather, my mother loves to buy annoying decorative knickknacks and send them to us, and we love to make it look like a holiday just threw up in our kitchen. We like our cookies to celebrate the holidays too - that's how we came up with our winter "holiday" cookie, a Cornflake-Marshmallow Cookie with crushed candy canes in it.


Note: To crush peppermints, unwrap the candy and transfer it to a medium zip-top plastic bag.  With the end of a rolling pin, break the candy up into medium to small pieces, at least one quarter in size, no smaller than a Nerd, being careful not to make candy powder.


  • 16 tablespoons (2 sticks) butter, at room temperature 1 1/4 cups granulated sugar
  • 2⁄3 cup tightly packed light brown sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 recipe Cornflake Crunch (recipe follows)
  • 2⁄3 cup mini chocolate chips
  • 40 peppermints or 18 candy canes
  • 1 1/4 cups mini marshmallows
Cornflake crunch
  • 1/2 (12-ounce) box (5 cups) cornflakes
  • 1/2 cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons butter, melted


For cornflake crunch:


Heat the oven to 275°F.


Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.


Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.


Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

For cookies:


In a stand mixer with the paddle attachment, cream the butter and sugars medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and peppermint extract, and beat for 7 to 8 minutes.


Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt.


Still on low speed, paddle in the cornflake crunch, mini chocolate chips and peppermints. Paddle in the mini marshmallows just until incorporated.


Using a 2 ¾ ounce ice cream scoop (or 1/3 cup measure), portion out the dough onto baking sheet. Pat the tops of the cookie dough domes flat and refrigerate for 1 hour until the dough is chilled.


Heat the oven to 375°F.


Arrange the chilled dough a minimum of 4 inches apart on parchment-lined baking sheet. Bake for 18 minutes. The cookies will puff, crackle, spread and smell like the holiday season.

Adapted from "Momofuku Milk Bar", Clarkson Potter.