December 17th, 2012

TWO Momofuku Milk Bar holiday cookie recipes {giveaway closed}

OneHungryMama Holiday Roll Out Cookies

The subject line read: American Express | Christina Tosi’s Holiday Cookie Party. It was all I needed to know. But then there was the small print. (Oh, the small print!)

Come grab an apron and roll up your sleeves as Christina and her mom celebrate with a Holiday baking party of signature kid-friendly recipes.

It went on:

Invitation valid for yourself and up to 2 children.

A party with cookies and Christina Tosi, the genius baker behind Momofuku Milk Bar is enough to make this mama giddy, but with the hungry boy in tow?! And Christina’s mom (how cute is that)?! It was a no brainer. Time and place didn’t matter. I’d be there.

RSVP’ing was just the beginning of the fun, and if you don’t believe me, I have six words for you: Cornflake Chocolate Chip Candy Cane Cookies. BAM!

Christina and her mom are outrageously cute and very into holiday baking.

Christina Tosi and Mom

They’re also lovely with kids. They made their way around to every child, helping each one mix and roll, cut and decorate.
Christina Tosi Mom

With the kids’ help, Christina whipped up her signature Momofuku holiday cookie, Cornflake Chocolate Chip Candy Cane Cookies.
Christina Tosi baking with kids

These cookies are SICK good and—just call me Santa’s little helper—I’ve got the recipe for you below.
Momofuku Milk Bar candy cane cookies

Then she whisked the kids into a big kitchen so that they could roll out butter cookie dough (I’ve got that recipe for you, too!)…
OneHungryMama rolling out holiday cookie dough

… and cut out cookies, too.
OneHungryMama cutting out holiday cookies

Then it was time to decorate.
OneHungryMama icing holiday cookies

And decorated some more.
OneHungryMama holiday cookie decorating

I’ve gotta say, American Express knows how to throw a party. Don’t believe me? Pictures don’t lie.

Cookie Party pic

Not sure he inherited my silly gene, but I am sure that he had a blast!
Cookie Party pic 2

The cookie party was part of a new American Express program celebrating Amex Cardmembers and their sources of inspiration. Inspired by her mom’s do-it-yourself ethos, Christina started her own cookie empire just two years ago with the help of her Amex Card. Literally! She told us all about charging the first buckets of paint and drywall and using her Amex to grow Momofuku Milk Bar into the five bakery and growing business that it is today.

Who doesn’t want to celebrate chasing your dream with cookies?! Since I knew you’d all be as into it as me, I’m giving away an awesome gift bag from the party that includes Christina Tosi’s Momofuku Milk Bar cookbook, six Milk Bar signature cookies, Momofuku Milk Bar corn cookie mix and a snowman cookie cutter.

To be eligible to this super fun Momofuku Milk Bar cookie goodie bag, leave a comment here by midnight on Wednesday 12/19 telling us about someone who’s been an inspiration for you to chase your dreams.

And that’s not all! You don’t have to win the giveaway to be a winner today. Christina is sharing two of her recipes with us today. One for her favorite family holiday butter roll out cookie (the same recipe she made every holiday growing up) and the other for the ridiculous, over the top, knock Santa’s socks off Cornflake Chocolate Chip Candy Cane Cookies.

Enjoy!!

S, xox

Momofuku Milk Bar Cornflake Chocolate Chip Candy Cane Cookies
(can be shared with kids 12+ mos)*
makes 15 to 20 cookies

16 tablespoons (2 sticks) unsalted butter
1 ¼ cup granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
1 teaspoon peppermint extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons kosher salt
cornflake crunch, recipe below
2/3 cup mini chocolate chips
1 ¼ cup mini marshmallows
18 candy canes, broken into small pieces (tip: put them in a zip-top plastic bag and smash with a rolling pin—it works wonders!)

1. 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. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows and candy cane bits just until incorporated.

4. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), 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. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Cornflake Crunch

4 cups (1/2 of a 12-oounce box) cornflakes
½ cup milk powder
3 tablespoons sugar
½ teaspoon kosher salt
6 tablespoons unsalted butter, melted

1. Heat the oven to 275°F.

2. 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.

3. 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.

4. Cool the cornflake crunch completely before using in recipe.

* Note: While there is nothing in these that is unsafe for younger kids, I recommend this starting at 12-months due to the high sugar content. But if you want to share this with your little one as a treat, no matter how old, be sure to serve age appropriate portions. Just a little of this sweet treat goes a long way for little ones.

Butter Cookie Cutter Cookies
(can be shared with kids 12+ mos)*
Makes 2 dozen cookies

1 cup butter, unsalted
½ cup light brown sugar

½ tsp kosher salt
2 ¼ cups all purpose flour
, or oats ground down into a flour

1. In a stand mixer with the paddle attachment, cream the butter, sugar and salt for 2-3 minutes on high until light and fluffy. On a low speed, paddle in flour until just combined (approx 30 seconds).

2. Remove the dough from the bowl and divide into two equal “patties”. Wrap in plastic and chill in the fridge for at least an hour.

3. Heat oven to 350°F.

4. Place each ball between two sheets of wax paper and roll out to ¼-inch in thickness. (You can also take additional flour and dust your work surface to roll out dough.)

5. Cut out shapes, transfer shapes to a lined baking sheet and and bake 
for 10 to 12 minutes, or until slightly golden on the edges.

6. Cool cookies completely on the baking tray or a cooling rack completely. Frost with icing*, sprinkles, whatever you got!

7. Leave cookies out for frostings to set before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

** Alternative technique: roll into a log, refrigerate, slice circles, decorate/use decorative cutter that size for easy roll out/ rotating log with each slice

* Note: While there is nothing in these that is unsafe for younger kids, I recommend this starting at 12-months due to the high sugar content. But if you want to share this with your little one as a treat, no matter how old, be sure to serve age appropriate portions. Just a little of this sweet treat goes a long way for little ones.

15 Responses

  1. Joy says:

    I’m completely inspired by my son. He has so much energy and enthusiasm, everything is an adventure. I need to emulate that spirit.

  2. jules p says:

    My daughters. They encourage me and lift me up all the time. I am not sure how I would have gotten this far in life, without them.

  3. DebMommy says:

    My Mom and Mommom. Two gentle but forceful ladies who were quiet sources of fierce inspiration. ‘I may be small, but I am mighty’ was their motto. Love them.

  4. Maureen says:

    My parents. They have believed in me even when I was at my low points.

  5. Staci A says:

    My mom has always been my inspiration. She went back to college and finished with 3 little kids at home, two jobs, and farm work to take care of. Her passion amazes me!

  6. Alli says:

    My husband inspires me with his drive, motivation, and passion for life!

  7. Ioana says:

    My kids. I want to be their inspiration so that they’ll follow their dreams.

  8. Miranda says:

    My dad has always encouraged me to follow my dreams.

  9. sara says:

    My best friend is my inspiration. She has overcome such adversity in her life and is such an extraordinary woman and mother.

  10. Amanda Thompson says:

    My husband inspires me because he is always so positive and thinks the best of people!

  11. Kat says:

    Definitely my parents who have always made me feel I can do anything.

  12. Cathy says:

    My mother gave me the confidence to do what I believe in. I want to give my kids the same confidence – no, I know I can!

  13. Brandi K. says:

    My husband gives me courage by believing the best of me and my son gives me all the motivation I need to go for it with complete abandon! Also, the recipe for these Cornflake cookies inspire me to rock this Xmas! Momofuku!!!

  14. Kathy Winans says:

    I would say my friend JoJo. She is such a inspiration. She has lost over 75 lbs and started her own business in the last 8 months . And while doing this, she is trying to help others do the same. She is a wonderful person and just loves to help others.

  15. Molly says:

    My son! He inspires me to be my best self, because he tries so hard to be his best self (even when it’s not easy — and, since he’s a toddler, it’s not easy a lot of the time!).

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