White Chocolate Rice Crispy Corn Cookies

Momofuku Milk Bar purists, don’t get mad at me.

I took Christina Tosi’s famous corn cookies and modified it like I’m prone to doing – by adding more chocolate (in the form of white chocolate chips) and something that’ll give it a little pop: rice crispies.

That’s how I ended up with another long blog title, a recipe title that boasts of too many things. (I really believe that it’s better to call a recipe exactly what is it, instead of coming up with recipe titles that may or may not imply drug use.) But the boasting is worth it, as these cookies turned out wonderfully well. And while the title is long, the actual recipe is not. In fact, it’s pretty simple. Which is not something you can easily say about Milk Bar desserts.

And it has corn! From a hefty amount of corn powder (made from freeze-dried corn). Did I ever tell you guys that I used to not like corn in savory preparations? Growing up in the Philippines, I’m used to eating corn in dessert items. Sweet corn ice cream, corn with butter and sugar and coconut, sticky rice cakes with corn, corn pudding. One of the traditional summer treats there is maiz con hielo, a refreshing mix of shaved ice, sweet corn, milk, and sugar.

So to me, corn belongs in dessert.

Of course through the years, I’ve learned to like corn that’s not in dessert, too. How can I not like grilled corn with cotija cheese and chili lime aioli? Or corn with bacon, chiles, and Thai basil?

But enough about corn. Let’s get down to business. You have to understand two things: 1) the white chocolate chips will bring a stronger, sweeter taste than if you were just baking the corn cookies as is; it will muddle the corn flavor a little bit… but when did I ever let go of the chance to add white chocolate chips? And 2) the rice crispies will add a fantastic, crackling texture to the cookies, so if you are planning on leaving them out, I urge you to re-consider that decision.

Yield: 30 cookies

White Chocolate Rice Crispy Corn Cookies

Ingredients

2 sticks butter, at room temperature
1 1/4 cup sugar
1 egg
1 1/3 cups all purpose flour
2/3 cup corn powder
1/4 cup corn flour OR 1/4 cup all purpose flour + 4 teaspoons corn powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 cup white chocolate chips
1 cup rice crispies

Directions

  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
  3. Fold in white chocolate chips and rice crispies.
  4. Using a standard cookie scoop (a generous 1 tablespoon of dough), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week (I did two hours). Do not bake your cookies from room temperature - they will not bake properly.
  5. Preheat the oven to 350 degrees F.
  6. Arrange the chilled dough a minimum of 2 inches apart on parchment paper-lined sheet pans. Bake for 12-14 minutes. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

The second time I made these cookies (I made two batches a week apart), I used two eggs and added two extra tablespoons of corn powder. The resulting cookies were cakier and denser, closer to cornbread in texture and flavor. So if you like cornbread, you should do these modifications.

recipe adapted from Momofuku Milk Bar Corn Cookies

Add these cookies to your Christmas Cookie List! It might turn you into a corn for dessert convert, too.

   

19 Responses to “White Chocolate Rice Crispy Corn Cookies”

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    1
    Erin @ A Girl & Her Mutt posted December 11, 2012 at 8:46 am

    What an awesome recipe! I love rice crispies and can’t wait to try these out!

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    2
    Erica @ In and Around Town posted December 11, 2012 at 10:32 am

    Love putting rice krispies in cookies for that extra something that they sometimes need…and a little extra chocolate never hurt anyone!

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    3
    Erin | The Law Student's Wife posted December 11, 2012 at 11:24 am

    I am such a fan of cereal in cookies (it adds an extra special crunch I find addictive), but have never heard of adding corn powder. Hello and welcome to a whole new cookie realm! Also, I’m pretty much obsessed with milk bar, and I don’t even live in NYC. (I went 3x when last in the city. Is there a milk bar anonymous group I can join?)

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    4
    Colleen @ Culinary Colleen posted December 11, 2012 at 12:46 pm

    These sound so interesting…I can’t even imagine what they would taste like. I’m not much of a baker, but I might need to give these a try!

    • Bianca Garcia replied December 11th, 2012 at 2:25 pm

      They taste like a cross between corn bread and blondies :)

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    5
    Megan posted December 11, 2012 at 5:11 pm

    Ooh… a crackling texture sounds good to me. There’s never anything wrong with adding more chocolate!

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    Daisy posted December 11, 2012 at 8:08 pm

    so interesting how corn was always associated in desserts and sweet things for you. It sound delightful in these cookies.

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    7
    Meghan posted December 11, 2012 at 9:11 pm

    I love corn in sweet things like corn bread and pudding. These look great!

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    Nicole @ The Girl Who Ate Boston posted December 11, 2012 at 11:32 pm

    I love, love, LOVE the Momofuku Milk Bar cookbook. I’ve tried a few recipes from the cookbook but not the corn cookies. Your white chocolate twist sounds pretty neat. Thanks for the tip about using an extra egg and more corn powder to make the cookies more cornbread-y!

  9. #
    9
    Emily @ A Cambridge Story posted December 12, 2012 at 9:37 am

    What a fun combination of flavors and textures! These are definitely different than most of the cookies we’re seeing online these days, which is a nice change!

  10. #
    10
    Joanne posted December 12, 2012 at 10:49 am

    I’ve had a ton of issues with Christina Tosi’s cookies but I think I’m going to have to give them another shot with this version!

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    Caitlin posted December 12, 2012 at 1:01 pm

    I am not a fan of Rice Krispie desserts in the traditional sense (Rice Krispie treats) because they are just too much Krispie in your face. However incorporating them into cookies for a SUBTLE pop is such a fab idea! I also adore white chocolate. This is an awesome recipe. So funny that to you, corn is for dessert. Quite the opposite for me growing up in the US! But now I want to find a corn dessert to try…

  12. #
    12
    Shannon posted December 13, 2012 at 1:44 pm

    these look pretty incredible!

  13. #
    13
    CCU posted December 13, 2012 at 4:44 pm

    I could eat a huge bunch of these cookies easily :D

    Cheers
    Choc Chip Uru

  14. #
    14
    Taryn posted December 13, 2012 at 9:19 pm

    I am the exact opposite – I used to not like corn in sweets, only savory! Good thing we’ve both adapted :) I am going to Milk Bar this weekend for my first visit ever, so I’m going to look for these!

    • Bianca Garcia replied December 14th, 2012 at 10:27 am

      Have fun in NYC! I also love the blueberries and cream cookie at Milk Bar :)

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    Averie @ Averie Cooks posted December 14, 2012 at 11:08 am

    They turned out great! I’ve never made those, but did make her Cornflake Chocolate Chip Marshmallow Cookies in her book. They turned out a little thin and I’ve always wanted to try the corn powder one like you made. Love white chocolate, too!

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    grace posted December 14, 2012 at 3:28 pm

    these look amazing–i love the tweaks you made! i’m quite fond of corn in desserts myself–i had a sweet corn ice cream once that i’ll never forget!

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    Chelsea {whatcha makin' now?} posted January 10, 2013 at 2:30 pm

    YUM! These look and sound delicious! I love putting rice krispies in cookies, in fact, I’m making cookies tonight with cocoa krispies. haha

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