Cereal Milk Cream Soda Cookies
It was more than a decade ago that I created my first dessert based on cereal milk. It was a panna cotta, inspired by the offerings of my favorite 24/7 bodega (that’s what neighborhood convenience stores are called in NYC).
I had no idea I was hitting on a nostalgic pulse point for so many people. I only knew that growing up, the only way my saint of a mother could get me to drink my milk was by bribing me with sweet cereal to accompany it.
In the years since it first hit the Momofuku menu, cereal milk as a flavor has been replicated in just about every form under the sun, found all over grocery store aisles. (No hard feelings! Cereal milk for everyone!) But trying to re-create the flavor in a cookie on its own was bland.
I found it needed a little more to stick the landing, so I re-imagined it here with my childhood indulgence, cream soda.
I never had the opportunity to pour a bottle of that good stuff over my cereal while Mom wasn’t looking, but I can certainly vouch for the flavor combo in cookie form.
Clear vanilla extract is key to the dreamy note of the classic soda.
→ If you’ve ever made my cereal milk from past cookbooks, you know the deal with freeze-dried corn and corn powder made from freeze-dried corn. If you need a little guidance.
→ The sodium citrate and citric acid bring the cream soda flavors to life; otherwise, it’s a flat vanilla flavor. They’re essential in this cookie. But remember, a little goes a long way.
Ingredients:
80g Frosted Flakes 2½ cups
226g unsalted butter, softened 2 sticks (16 T)
125g sugar ½ cup + 2 T
170g dark brown sugar ¾ cup (packed)
1 large egg
8g clear vanilla extract 2 tsp
270g flour 2 cups
12g milk powder 2 T
7.5g corn powder 2 T
6g kosher salt 1½ tsp
3g baking soda ½ tsp
2g baking powder ½ tsp
2g citric acid ½ tsp
1g sodium citrate ¼ tsp
125g white chocolate chips ¾ cup
100g mini marshmallows 2 cups
Instructions:
Heat the oven to 300°F.
Spread the Frosted Flakes onto a baking sheet and toast in the oven until fragrant, about 10 minutes. Cool completely.
Increase the oven temperature to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 4 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 4 more minutes.
Add the flour, milk powder, corn powder, salt, baking soda, baking powder, citric acid, and sodium citrate and paddle on low speed until just combined, about 20 seconds.
Paddle in the white chocolate chips cooled Frosted Flakes, and mini marshmallows until just incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.
Bake at 350°F until golden around the edges, 8 to 10 minutes.
Cool completely on the pans before serving. Transfer the cookies to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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