The email came in with the subject line, “A Cookie That’ll Send You to Rehab.” That meant it was going to be good. As good as something like Crack Pie perhaps. And since the Cornflake Chocolate Chip Marshmallow Cookie recipe was written by the same person responsible for the Crack Pie, I believed in the subject line. That and the fact pretty much anything has me at marshmallows.
Imagine the sadness I experienced when the first batch came out burnt to a crisp after a dip in oven much shorter than the recommended 18-ish minutes. So I tried again…and again…and again. And time after time after time I failed. What the heck?
Don’t get me wrong, the cookies were edible. If you like an overwhelming flavor of salt in your sweets and burnt edges to your cookies, that is. And if you like super thin cookies, these may very well send you to rehab.
In all seriousness though, I did eat a few of these cookies simply because they fascinated me. There was so much about them that could have gone right. Yet in actuality, so much went wrong. Why?
First off, I think the 1 1/2 teaspoons of salt is too much.If you can get past the salt, or decide to reduce its amount, you will likely find the cookies have a delightful toffee-like taste. I certainly did. And if you can get the occasional cookie with a marshmallow toasted just right, your mind will be instantly transported to a summer campfire where the perfect marshmallows are roasted over red hot coals.
Secondly, though the recipe cautions, “Do not bake room-temperature disks — they will not hold their shape”, that was not enough to prevent near-paper-thin cookies. I say heck with refrigerating the disks of dough and freeze those babies. That definitely helped the cookies hold their shape, and as a lone chick in the kitchen, I could bake just one or two at a time throughout the week for perfect portions.
Admittedly, as a weekend baker who is just barely beyond the rank of a kitchen novice, I have zero credibility to criticize a recipe provided by Christina Tosi of Momofuku’s Milk Bar. The woman’s won a James Beard award for heaven’s sake. Yet here I am, winner of nothing more prestigious than a coloring contest, criticizing her recipe.
But I write what I experience. A lot of the time I hear people say how they can’t cook or they can’t bake. And after cookies like this, I see why. If this is the first thing I ever baked, then I would probably quit too! But I am evidence that you should not quit.
Whenever I hear someone say they like my cookies but they cannot bake, I think, “but all I did was follow the instructions.” And when you have good instructions – i.e. a well-written recipe – your food will turn out. I am convinced of it.
If I ever get around to trying these cookies again, I will most certainly reduce the salt and likely the fat to see if that helps reduce the cookies’ spread. But getting around to these cookies again is a pretty big if.
As I was taking their pictures, I thought to myself, “you know, these cookies are like the teenage boys of cookies.” They try to be cool, but really, they are just full of nonsense. With plenty of other delicious cookie recipes in the world, I just don’t know that it’s worth putting up with the nonsense to try these again. Maybe you can prove me wrong.
- 2 sticks butter, softened
- 1¼ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
- 1½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon salt*
- 3 cups Cornflake Crunch (see notes below)
- ⅔ cup mini chocolate chips
- 1¼ cup mini marshmallows
- Cream the butter and sugars together on medium speed for 2-3 minutes.
- Add the egg and vanilla and beat 7-8 minutes.
- Reduce speed to low and add the flour, baking powder, baking soda and salt. Mix just until dough comes together, no longer than 1 minute, scraping down the sides of the bowl as needed.
- Still on low speed, add in cornflakes and chocolate chips until just incorporated, about 30-45 seconds.
- Add in the marshmallows.
- Place ⅓ cup of dough at a time onto a parchment-lined baking sheet. Gently pat the tops of dough domes flat.
- Wrap pan in plastic wrap and refrigerate** for at least 1 hour or up to 1 week. (Do not bake the dough at room temperature as the cookies will not hold their shape.)
- When ready to bake, arrange the chilled disks at least 4 inches apart on a parchment-lined baking sheet.
- Bake at 375 degrees F until cookies are browned on edges and just beginning to brown toward the center. This could take anywhere from 12-18 minutes. The cookies will puff, crackle, and spread as they bake.