Kalie Eyman

Dairy-Free Milk Bar Cornflake Marshmallow Cookies

Kalie Eyman
Dairy-Free Milk Bar Cornflake Marshmallow Cookies

I know, I know. What are Milk Bar cookies without the delicious essence of cereal-infused whole milk? 

Once upon a time I was able to experience the magic that is NYC's Milk Bar, but now that I'm (reluctantly) living a lactose-free life—and living on the other side of the country—drastic measures had to be taken. Here's my dairy-free version of these amazing, sugar-laden cookies below; they're sure to satisfy your next sweet tooth craving. 

 

Ingredients

Cookies

  • 1 cup margarine
  • 1 1/4 cups granulated sugar
  • 2⁄3 cup packed brown sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cup cornflake crunch (see below)
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows

Cornflake Crunch

  • 3 cups cornflake cereal
  • 5 tbsp margarine or coconut oil
  • 1/3 cup almond milk
  • 1/2 tsp corn starch
  • 1 tbsp flour

Directions

1. First, make the cornflake crunch. Preheat the oven to 300° F. Crush 3 cups of corn flake cereal in a medium bowl. 

2. Separately, mix together corn starch, flour, and almond milk into a paste. Then add to the crushed cornflakes. 

3. Mix in margarine to bind it all together and create small clusters. 

4. Spread out on a parchment-lined baking sheet and bake for about 20 minutes until browned. The cornflake crunch will stay fresh for about a week if stored in an airtight container. 

5. While the cornflake crunch is cooling, start on the cookies. Combine margarine and sugar in a bowl or stand mixture and cream together. Add in egg and vanilla, mix well. 

6. Slowly add in the flour, baking powder, baking soda, and salt and mix until just combined. 

7. On a low speed or with a spatula, fold in the cornflake crunch and mini chocolate chips. 

8. Divide dough into 1/4 cup balls, and place them on a parchment-lined baking sheet. Stuff with one or two mini marshmallows in the center. 

9. Refrigerate prepped cookies for at least one hour or in the freezer for 30-45 minutes. Chilling is non-negotiable!

10. Preheat oven to 375 F and space out each cookie ball so there's 3-4 inches of space between (you may have to save some for a second baking sheet). Bake for 12-16 minutes. 

Recipe adapted from Butter with a Side of Bread