![]() So, the cookbook versions were skinnier and wider, while the mix were less wide and taller. Spread: Despite not being refrigerated, the mix cookies spread way less than the cookbook version (how, I have no clue). I didn’t follow the recipe exactly, I made my cookbook cookies more like golf ball size as well. So, the cookbook recipe gives you way more cookies, and if you follow the recipe, they are BIG COOKIES. The cookbook says to make cookies out of 1/3 cup of dough, and it makes 18 of them. So sweetness was the main difference in doughs.Īmount/Size: The mix said to make golf-ball sized cookies, and it made 12 of them. The mix dough had a sort of extra sweetness that I’m chalking up to glucose? Momofuku adds a lot of glucose to get that extra oompf of sweetness and a distinct flavor, and I think the mix may have had it. I would not snack on the packaged stuff alone, but I have to use major self control around the homemade crunch.ĭough: Both of the doughs were really good. The packaged cornflake crunch was just like frosted flakes. It was buttery and salty and had that golden brown crispy-ness from the oven. Making them form scratch certainly did not disappoint, and I enlisted the help of my brother (mainly because he was snacking on things throughout this whole process) to create a comparison list:Ĭornflake Crunch alone: The from-scratch cornflake crunch was DEFINITELY superior. They were the perfect size, they didn’t spread very much, they had that super-sweet-but-also-salty magic taste that tasted like the Momofuku cookies I got when I visited their shop in DC. It took like ten minutes.Īnd the cookies that emerged from the oven were delicious. No refrigerating the dough for at least an hour. No long step-by-step process (with 7 minutes of blending after the addition of butter) for the dough. No melting the butter and mixing things together for the cornflake crunch. And then just scoop them out onto the cookie sheet. All the cookie dough took was butter and an egg, and you just blend it all up at once. ![]() Just dump out the cornflakes and bake them for ten minutes. I was especially baffled when I saw how simple the mix was. On the one hand, I trust the Momofuku mix because it comes straight from them – it has to be amazing, right? But the cookbook details a somewhat complex (for cookies) process of blending and emulsifying and refrigerating, and it always creates consistent results. Starting out, I didn’t know what I would get. A showdown between Momofuku’s mix and their cookbook. Naturally, I impulse bought it, and the idea for this post was born. It was a mix to make Momofuku Cornflake Crunch Cookies at home. A stroll through the baking aisle to grab some sugar. Add 1 cup of mini marshmallows to the mix before spooning them onto the wax paper.It was just a regular day.Just make sure to do this part while the sauce is still wet so the sprinkles have something to stick to. After the cookies are placed on wax paper to dry, decorate them with colorful sprinkles.If you like an added crunch, feel free to throw in 1/2 cup of chopped peanuts.Kix, Cocoa Puffs, Rice Krispies, Cheerios, Honey Bunches of Oats… use whatever sounds good to you! You can make these cookies with other types of cereal.Peanut butter and chocolate are always a winning combination! I like to drizzle my peanut butter cornflake cookies with just a bit of melted chocolate after they’ve set up.If you overcook the sauce, your cookies will be hard instead of chewy… so sad! Variation Ideas Warm the sauce together just until everything is smooth and incorporated, then remove the pan from the stove. One quick tip for making these cookies: If you cook the mixture too long, the final cookie won’t be as soft.
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