Chocolate Chip Cookies of the Cornflakes & Marshmallows Variety

Cornflake Chocolate Chip Marshmallow Cookie

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?

Cornflake Chocolate Chip Marshmallow Cookies

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.

Cornflake Chocolate Chip Marshmallow Cookies

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.

Cornflake Chocolate Chip Marshmallow Cookies

Cornflake Chocolate Chip Marshmallow Cookie
Recipe type: Dessert
Serves: 15-20
  • 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
  1. Cream the butter and sugars together on medium speed for 2-3 minutes.
  2. Add the egg and vanilla and beat 7-8 minutes.
  3. 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.
  4. Still on low speed, add in cornflakes and chocolate chips until just incorporated, about 30-45 seconds.
  5. Add in the marshmallows.
  6. Place ⅓ cup of dough at a time onto a parchment-lined baking sheet. Gently pat the tops of dough domes flat.
  7. 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.)
  8. When ready to bake, arrange the chilled disks at least 4 inches apart on a parchment-lined baking sheet.
  9. 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.
To make the Cornflake Crunch 5 cup cornflakes ½ cup milk powder 3 tablespoons sugar 1 teaspoon salt 9 tablespoons butter, melted In a medium bowl, crush cornflakes to about a quarter of their original size. Add the milk powder, sugar, and salt to the bowl and mix. Add the melted butter and toss to coat. The mixture will form into small clusters. On a parchment-lined sheet pan, spread clusters and bake at 275 F for 20 minutes. When done, the clusters should appear slightly toasted and smell buttery. Allow to cool completely using. "Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month." This yields about 4 cups, and the cookie recipe calls for 3 cups. I threw my leftovers into some Rice Krispie treats. *I wrote the cookie recipe as seen in my original copy, but I strongly recommend reducing the salt by ½ to 1 teaspoon. **I also strongly recommend freezing the dough rather than refrigerating. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Once in a Blue Moon Cupcakes

Blue Moon Cupcakes

As a little girl, I once looked up at a sliver of a moon and pointed out the moon was broke. As a big girl, I like to drink Blue Moon. Some may argue my tastebuds are broke.

Since today marks the first blue moon in nearly three years, I thought it fitting to kick off the long weekend with cupcakes and beer. Cheers!

Blue Moon Cupcakes


Blue Moon Cupcakes

Blue Moon Cupcakes

Blue Moon Cupcakes


Once in a Blue Moon Cupcakes
Serves: 12
  • For the Cupcakes
  • 1⅓ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup butter, softened
  • 1 cup Blue Moon beer
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract
  • 1 orange, zested
  • For the Frosting
  • 1 cup granulated sugar
  • ⅓ cup water
  • ¼ teaspoon cream of tartar
  • 2 egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract*
  1. Whisk together the flour with the baking powder, baking soda, and salt and set aside.
  2. Cream the sugar and butter in a mixing bowl.
  3. Add the vanilla extract, the orange extract and the orange zest to the butter and sugar.
  4. Add the dry flour mixture and the beer and milk to the mixing bowl in three alternating additions, starting and ending with the flour.
  5. Fill the wells of a muffin tin lined with papers about ¾ full with batter.
  6. Bake at 350 F for 20-22 minutes. A toothpick inserted into the center of a cupcake will come out clean when done, and the tops of the cupcakes will spring back lightly when touched.
  7. To make the frosting, combine the sugar, water and cream of tartar in a saucepan over medium heat.
  8. Heat until the sugar is dissolved and the mixture bubbles.
  9. While the sugar mixture heats up, beat the egg whites, vanilla extract and orange extract until soft peaks form.
  10. Very slowly add the hot sugar mixture to the mixing bowl. (Go slow so you don't cook your egg whites). Continue to beat until stiff peaks form.
The frosting recipe listed above is beyond plenty for 12 cupcakes. I would recommend halving the ingredient amounts listed.

Twisted Citrus Blackberry Pie

Twisted Citrus Blackberry Pie

A couple of weeks ago I spent my $20 allowance at the farmer’s market in no more than 10 minutes. I walked up to a stand I am fond of buying from and purchased $2 worth of peppers, $5 worth of tomatoes and $8 worth of  blackberries in a blink. I headed over to another stand to buy a $5 bouquet of wildflowers and was done.

This is how I shop. I know what I want, and I go in and get it. I have forever shopped like this at the mall. Shopping online however is another story. There I could browse all day…

I reserved a portion of my two quarts of blackberries for the Twisted Citrus Blackberry Pie which graces the cover of Perfect Pies by Michele Stuart. I am not a great baker of pies – my preferred baking mediums are cookies and cupcakes – but the cover photo really caught my eye.

Twisted Citrus Blackberry Pie

Though not a big impulse shopper (be sure not to confuse the efficiency noted above with impulse!), I take home impulse library books all the time. My local library tricks me into doing this. The new book display is located in such a way that I have to walk by it to get the books the library graciously holds for patrons. So I go in to get Game of Thrones, and I come out with five new cookbooks. I suppose there are worse vices.

A few weeks back I wrote that Tiramisu always plays second fiddle to key lime pie in my book. Twisted citrus blackberry pie is very similar to key lime pie, but dare I say it…better.

I love a bit of raspberry syrup with my key lime pie, and this pie has an entire blackberry glacé base. The citrus filling is crazy tart on its own, but it is perfectly sweetened by the glacé and whipped cream topping. The pie is very light, and though we are nearing the end of summer, I think this makes it a delicious summer dessert.

Citrus Blackberry Pie




Twisted Citrus Blackberry Pie
This pie requires four parts, one of which requires refrigeration for 6 hours. Then the assembled pie requires overnight refrigeration before serving. Don't worry though, it's worth it.
Recipe type: Dessert
  • For the Graham Cracker Pie Crust
  • 1½ cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • For the Blackberry Glacé
  • 1 cup blackberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ½ cup water
  • For the Citrus Filling
  • 2 tablespoons warm water
  • 1 teaspoon gelatin
  • ¾ cup lemon juice
  • ¾ cup lime juice
  • 1½ tablespoons grated lemon zest
  • 1½ tablespoons grated lime zest
  • 1 cup heavy cream
  • 1, 14 ounce can of condensed milk (refrigerated at least 30 minutes)
  • For the Whipped Cream
  • For the Whipped Cream
  • ¾ cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla
  1. To prepare the pie crust, combine the graham cracker crumbs and melted butter and mix until thoroughly combined.
  2. Pour the mixture into a pie pan and pat it into place.
  3. Bake at 350 F for approximately 15 minutes. The crust should be set and browned around the edges when it comes out of the oven.
  4. To prepare the blackberry glacé. In a medium saucepan over high heat, combine the blackberries, sugar, cornstarch and water.
  5. Whisk continuously until the mixture thickens to where it resembles jam, about eight minutes.
  6. Place a wire mesh strainer over a bowl and and strain the glacé to remove seeds.
  7. Allow the glacé to cool to room temperature, then refrigerator for six to 24 hours.
  8. To prepare the citrus filling, refrigerate a mixing bowl and the condensed milk at least 30 minutes before beginning.
  9. Combine the warm water and gelatin in a bowl to allow to soften, about five minutes.
  10. Once softened place over low heat or microwave on low power for 15 to 30 seconds to dissolve the gelatin. Set aside.
  11. Place the lemon juice and zest, lime juice and zest, heavy cream and condensed milk into the chilled mixing bowl.
  12. Beat on high speed until the mixture thickens, about three minutes.
  13. Add two tablespoons of the cream mixture to the dissolved gelatin and mix thoroughly to temper.
  14. Add the tempered gelatin back to the mixing bowl and continue to mix on high speed. The filling should be thick and creamy when finished, though the cream will not necessarily peak.
  15. Assemble the pie by spreading the blackberry glacé over the bottom of graham cracker crust.
  16. Then pour in the citrus filling and refrigerate overnight. The pie can keep refrigerated for up to three days before serving.
  17. Prepare the whipped cream by beating the heavy cream, confectioners’ sugar, and vanilla on high speed until stiff peaks form.
  18. Spread the whipped cream over the pie before serving, or pipe along with edges with a pastry bag.
  19. Garnish with blackberries and citrus zest if desired.
I need three lemons and three limes to get the 1½ tablespoons of zest. I zested an additional lime as a garnish. I had at least one cup of citrus pie filling left over. If you have a pie dish that is larger than 9-inches, I would use it instead. You might need to use a few extra graham crackers and butter in the crust to accommodate for the larger size.