American Express & Famed Momofuku Milk Bar Pastry Chef Christina Tosi were giving out cookies all over NYC on Saturday, December 15th!

It was a one-day only holiday cookie truck in collaboration with American Express.

This event is part of a new program brought to you by American Express and it’s commitment
to celebrating Cardmembers and their sources of inspiration.

AmEx can make you awesome…would you believe Christina started her own cookie empire just two years ago with the
help of her Amex Card?

Today, Momofuku Milk Bar has grown to ?ve bakeries and a commissary.

If you missed the free cookies (I did ) here is a recipe for consolation:

cornflake-chocolate chip-candy cane cookies

makes 15 to 20 cookies

16 tablespoons
(2 sticks)
1 ¼ cup
2?3 cup
1
1 teaspoon
1 ½ cups
½ teaspoon
¼ teaspoon
1 ½ teaspoons
recipe below
2/3 cup
1 ¼ cup
18 ea

unsalted butter

granulated sugar
light brown sugar, tightly packed
egg
peppermint extract
ap flour
baking powder
baking soda
kosher salt
cornflake crunch
mini chocolate chips
mini marshmallows
candy canes, broken into small pieces
(zip-top plastic bag and rolling pin 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.