Milk Bar Sugar Cookie-Cake Squares

My word. These were¬†yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? ūüėČ

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another¬†tasty option. ūüôā

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

One Year Ago:

Two Years Ago:

Three Years Ago:

Momofuku Milk Bar’s Crack Pie

I am actually a fan of heart-shaped Valentine’s Day desserts. ‚̧ But, after receiving this recipe from Nancy of Feasting With Friends Blog, I knew that I had to make this pie to celebrate with my family this year. I suppose I could have made it more celebratory by dusting the confectioners’ sugar in hearts! Next time…

I have made the Bon Appetit version of this best-selling Momofuku Milk Bar pie a few times in the past. This version is the real deal (I think!). They are both delicious, of course! ūüėČ Salted caramel-esque. Sweet and salty with an oat cookie crust. Mmmmm!

If I had known it was going to be the coldest Valentine’s Day in 100 years, I may¬†have picked a cozier dessert! :/ This version of the pie is served directly from the freezer… Thankfully, this is purely for texture, the actual pie didn’t taste cold. Whew! The original recipe makes 2 pies, so I divided it in half. (It sounds crazy, but I was scared to have too much of a good thing.)

By the way, there is truth in the name… we all had seconds! ūüėČ Happy Belated Valentine’s Day! ‚̧

Yield: One 10-inch pie or 9-inch pie, 8-10 servings

For the Oat Cookie:

  • 4 T unsalted¬†butter, at room temperature
  • 2 1/2 T tightly packed¬†light brown sugar
  • 20 g (1/2 T) granulated sugar
  • 1/2 egg yolk
  • 40 g (1/4 cup) all-purpose flour
  • 60¬†g (3/4 cups) old-fashioned rolled oats
  • 0.25 g (1/16 tsp) baking powder
  • 0.125 g half-pinch baking soda
  • 1 g (1/4 tsp) kosher salt
  • pam or other nonstick cooking spray (optional)

For the Pie Filling:

  • 150 g (3/4 cup) granulated sugar
  • 90¬†g (1/4 cup plus 2 T) tightly packed light brown sugar
  • 10 g (2 T) milk powder
  • 12¬†g (2 T cup) freeze-dried corn powder
  • 3 g (3/4 tsp) kosher salt
  • 8 T¬†butter, melted
  • 80¬†g (1/4 cup plus 2 T) heavy cream
  • 1 g (1/4 tsp) vanilla extract
  • 4 egg yolks**
  • confectioners‚Äô sugar, for dusting, to finish

To Complete the Crust:

  • 1 recipe oat cookie (above)
  • 1/2 T (7.5 g) tightly packed light brown sugar
  • 1/2 g (1/8 tsp) coarse salt
  • 2 T (27.5 g) unsalted butter, melted, or up to 3/4 T (12.5 g) more, if needed

To Make the Oat Cookie:

  1. Heat the oven to 350¬įF, preferably on convection.
  2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.
  3. Divide the egg yolk in half: Zero a bowl on a digital scale. Add whole egg yolk. Add half of the weight to the bowl.
  4. On low-speed, incorporate the egg yolk and increase the speed to medium­ high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
  5. On low-speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
  6. Line a quarter sheet pan with parchment; spray with cooking spray.
  7. Plop the cookie dough in the center of the pan, cover with plastic wrap, and, with a spatula or rolling pin, spread it out until it is 1/4 inch thick. The dough will cover about half of the pan.
  8. Bake for 10 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly.
  9. Cool completely before using.

Note: Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.

To Make the Filling:

  1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low-speed until evenly blended.
  2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
  3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disap­peared into the mixture. Scrape down the sides of the bowl with a spatula.
  4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low-speed until it is.

Note: The filling can be used right away, or stored in an airtight container in the fridge for up to 1 week.

To Complete the Pie:

  1. Heat the oven to 350¬įF, preferably on convection.
  2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
  3. Transfer the crumbs to a bowl, add the melted butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 7 to 12 g (1/2 to 3/4 T) butter and knead it in.
  4. Using the bottom of a dry measuring cup, your fingers and/or the palms of your hands, press the oat cookie crust firmly into the pie dish, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
  5. Put the pie dish on a rimmed sheet pan. Place the filling in the pie crust; the filling should fill them three-quarters of the way full.
  6. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
  7. Open the oven door and reduce the oven temperature to 325¬įF. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pie in the oven during this process.
  8. When the oven reaches 325¬įF, close the door and bake the pie for 5 minutes longer. The pie¬†should still be jiggly in the bull‚Äôs-eye center but not around the outer edges. If the filling is still too jiggly, leave the pie in the oven for an additional 5 minutes or so.
  9. Gently take the pie out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you’re in a hurry.)
  10. Then freeze the pie¬†for at least 3 hours, or overnight, to condense the filling for a dense final product‚ÄĒfreezing is the signature technique and result of a perfectly executed crack pie¬ģ.
  11. Serve your crack pie¬ģ cold! Decorate with confectioners‚Äô sugar, either passing it through a fine sieve or dispatching pinches with your fingers.

Note: If not serving the pie right away, wrap well in plastic wrap. In the fridge, it will keep fresh for 5 days; in the freezer, it will keep for 1 month. Transfer the pie from the freezer to the refrigerator to defrost a minimum of 1 hour before you’re ready to serve.

**Note: It will be the death of your wildly dense pie filling if there is any bit of egg white in the mixture. The easiest, and best, way to separate an egg is to do so in your hands. You may also use the two half-shells to separate the eggs, but the cracked shells can tear the yolk open, and you may not totally separate all the white. If you do this by hand, you can feel when you get every last bit of white away from the yolk. Remember to wash your hands under warm soapy water for 30 seconds or more before and after you handle raw eggs!

One Year Ago:

Two Years Ago:

Three Years Ago:

Momofuku Milk Bar Corn Cookies

When my mom comes to visit, she often brings along the Food section from the Washington Post for me to peruse. ūüôā I was thrilled when she brought one that included cookie recipes from Momofuku Milk Bar!

Some of the best cookies I’ve ever made are from Momofuku Milk Bar:¬†Momofuku Milk Bar’s Cornflake – Chocolate Chip – Marshmallow Cookies. SO GOOD!!

There was also¬†the Milk Bar Crack Pie- which was worthy enough to make¬†on a few occasions…

Momofuku Milk Bar recipes are held in high regard in our home! ūüėČ Before finally tracking it down, my husband and I went to at least 5 grocery stores to hunt down freeze-dried corn to use in this cookie batter. Knowing the recipe source, we were pretty sure that they would be worth all of the effort!

IMG_2426

This recipe was adapted from Momofuku Milk Bar by Christina Tosi, via The Washington Post. I decreased the cookie size and the resulting baking time. I weighed all of the ingredients as well. I ground the freeze-dried corn into a powder using a food processor. Yummy!!

I’m sharing these special cookies at Fiesta Friday #104– hosted by Mila @Milk and Bun and Hilda @Along the Grapevine. Enjoy!!

  • 16 T (225 g, 2 sticks) unsalted butter, at room temperature
  • 300 g (1 1/2 cups) granulated sugar
  • 1 large egg
  • 225 g (1 1/2 cups packed) bread flour
  • 45 g (1/4 cup packed) corn flour
  • 65 g (2 oz) freeze-dried corn, ground to a powder (2/3 cups packed)
  • 3/4 tsp (3 g) baking powder
  • 1/4 tsp (1 1/2 g) baking soda
  • 1 1/2 tsp (6 g) kosher salt

  1. Line two large rimmed baking sheets with parchment paper.
  2. Using a food processor, grind the freeze-dried corn into a powder.
  3. Whisk all of the dry ingredients together in a medium bowl to combine.
  4. Combine the butter and sugar in the bowl of a stand mixer, beat on medium-high speed for 2 to 3 minutes.
  5. Scrape down the sides of the bowl. Add the egg and beat for 7 to 8 minutes or until very light and fluffy. (Do not rush this step, as it helps the cookie dough incorporate a large amount of butter.) Stop to scrape down the bowl.
  6. On low-speed, add the bread flour, corn flour, corn powder, baking powder, baking soda, and salt; beat just until the dough comes together, no longer than 1 minute.
  7. Using a large cookie scoop (mine is almost 1 3/4″ in diameter), portion out the dough on one of the parchment-lined baking sheets. Pat the tops of the dough domes flat.
  8. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 1 hour (or up to 1 week).
  9. Preheat the oven to 350 degrees, preferably on convection.
  10. Place the chilled dough portions on the parchment-lined baking sheets, spacing at least 2 inches apart.
  11. Bake for 9 to 11 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center. They will have puffed, cracked and spread.
  12. Cool the cookies completely on the baking sheets before serving or storing.

One Year Ago:

Two Years Ago:

Three Years Ago:

Momofuku Milk Bar’s Cornflake – Chocolate Chip – Marshmallow Cookies

I was planning to make double chocolate cookies for my son’s first cub scout bake sale (& lemonade stand :)) when I came across this recipe on Relishing It.com. The recipe was irresistible- it was a cookie recipe from New York City’s Momofuku Milk Bar with cereal as a secret ingredient giving it crunch. I had made Crack Pie from Momofuku Milk Bar in the past and it was over the top. My favorite cookies-¬†Tutu’s Super-Crispy Sugar Cookies– have cereal as the secret ingredient as well. After¬†making them I now realize that the marshmallows are another secret ingredient- they turn into pockets of caramel in each cookie.

These cookies are RIDICULOUS! They are fabulous and indulgent. This recipe was adapted from the book Momofuku Milk Bar¬†by Christina Tosi, via relishingit.com. I only changed the size and the cooking time. The frozen prepared dough can be stored in the freezer in a ziplock bag until ready to bake. I am glad that some of the cookies weren’t perfect enough for the sale- we will just have to eat them ourselves! ūüôā

Yield: about 40 to 45 cookies

For the Cornflake Crunch:

  • 5 cups cornflakes
  • 1/2 cup milk powder
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons unsalted butter, melted

For the Cookies:

  • 2 sticks unsalted butter
  • 1 1/4 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 1 egg, at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon kosher salt
  • 3 cups Cornflake Crunch
  • 2/3 cup chocolate chips
  • 1 1/4 cup mini marshmallows

To Make the Cornflake Crunch: 

  1. Preheat oven to 275¬įF.
  2. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt.  Toss together.  Pour the butter over the mixture and gently mix it together.
  3. Spread the mixture onto a parchment lined cookie sheet.  Bake for about 20 minutes.  They will be toasted and smell wonderful when done.  Remove from oven and let cool.  Store extras in an airtight container.

IMG_4497

To Make the Cookies:

  1. In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together.  Set aside.
  2. In a small bowl, gently mix the egg and vanilla together.  Set aside.
  3. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes.
  4. Add the egg mixture, and continue to beat for about 6-7 minutes.  Scraping down the bowl, as necessary.
  5. Add the flour mixture and mix until just combined, being careful not to over-mix.
  6. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.
  7. Form into cookies using a 1 1/2-inch cookie scoop.  Flatten the tops a bit, with your fingers.
  8. Place on a large parchment lined cookie sheet and refrigerate or freeze  for at least one hour before baking.  Place extras in a large plastic bag and leave in the freezer until ready to use.  Do not thaw before baking. IMG_4500
  9. When ready to bake the cookies, preheat oven to 375¬įF.
  10. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 2 inches apart from each other (they spread quite a bit).  Bake for about 11 minutes (in a convection oven after freezing the formed dough for 90 minutes) or until they are puffed and the edges are a deep golden brown.  More or less time depending upon if using chilled or frozen dough.  Be attentive!  Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack.  Store in an airtight container for a few days.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,279 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites
Shortbread Jammers
Chocolate Chip Cookie Cupcakes
Chicken Stew with Biscuits
Ina Garten's Apple Pie Bars with Browned Butter Glaze
Bread Machine Brioche
German Apple Cake
Cauliflower Gratin
Old-Fashioned Apple Crisp
Foodista Food Blog of the Day Badge
%d bloggers like this: