Corn cookies from Momofuku Milk Bar (page 44) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ash_2fquo3 on January 16, 2026

    Literally my absolute favorite cookie I've ever made.

  • KatGeorge on September 16, 2025

    These are delicious! The perfect salty sweet blend!

  • TinyCitiKitchen on July 19, 2023

    These are my favorite Milk Bar cookies, and I still can't believe that I can bake a batch that tastes EXACTLY the same as the ones I buy from the store!

  • Rinshin on February 16, 2019

    Amazing! Buttery, slightly crisp on top, soft in the middle, subtle corn taste, and one of the best tasting cookies I have tasted. No wonder Tosi wanted to keep this as a secret weapon/recipe. These cookies spread so is is important to have 4 in distance per instructions. I only refrigerated the dough after putting on the baking sheet for 1 and half hour and it was fine. I have had freeze dried corn for at least 4 to 5 years and I normally add them to savory dishes but never occurred to me to use for cookies. Great idea. Photo added.

  • kleins99 on February 13, 2019

    Love these. So unusual and so beloved! People freak over these when I create a cookie gift box for the holiday season.

  • anya_sf on May 14, 2018

    Unusual cookies, like extra sweet cornbread but with a cookie texture. We liked them. I wasn't sure about the flour weight, as 225 g is more than 1 1/3 cups; I went with grams. Mine were not as bright yellow as the photo in the linked recipe, and the centers did not stay puffed; the cookies had crackly tops. I think I made them correctly though. Anyway, good, but they didn't wow me. I felt like they needed some sort of mix-in. I like the dried blueberry suggestion. I also thought maybe toffee bits would be good.

  • annmartina on April 10, 2016

    Add dried blueberries

  • wcassity on January 31, 2015

    Amazing blend of salty and sweet. The natural sweetness of the corn, the sugar, the salt and the butter are so great. I constantly crave these now.

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Reviews about this recipe

  • Kitchn

    Commenter: the cook time of 18 minutes is a little high. I'd take them out between 15-16 minutes if you have a proper calibrated oven.

    Full review
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