Momofuku Cornflake Marshmallow Cookies

Remember when I made these??  Well here's another amazing awesome cookie recipe from the one and only Christina Tosi of Momofuku Milk Bar in NYC!!  I have adapted the recipe slightly and they came out absolutely delicious, friend-tested, Feed Your Sister approved!  

Copycat Momofuku Cornflake Marshmallow Cookies

Adapted from The Cookbook Chronicles

(makes 20 cookies)

2 sticks unsalted butter at room temperature

1 ¼ cup packed dark brown sugar

1/3 cup granulated sugar

2 eggs

2 tsp vanilla extract OR vanilla bean paste

1 2/3 cups all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 ½ tsp kosher salt (plus more for sprinkling)

2/3 cup oats, not instant

1 cup lightly crushed Kellogg's Cornflakes (about 1 1/4 cup cornflakes before crushing)

2/3 cup mini chocolate chips (see note)

3/4 cup mini marshmallows

NOTE: The chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer.

Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips, and marshmallows.

On a silpat-lined baking sheet OR greased muffin top pan, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!)  Sprinkle tops with a touch more salt. Repeat with the remaining dough.

Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray completely before removing them and placing them onto a platter.  Enjoy!

Ginormous Cookies

I recently bought myself this really awesome muffin top pan, I got it from Amazon, but the idea originally came from the blog Picky Palate.  Of course this pan can be used to make muffin tops, but there are so many other ideas to use it for as well!  Here are two cookie recipes from Picky Palate that I tried, they came out amazing! Each cookie is a 1/4 cup of cookie dough.  They are really ginormous! The first is XXL M&M Chocolate Chip Cookies.  Here's a picture of how they came out...

The next recipe I tried out was Giant S'mores Cookies.  Here's what they looked like right out of the oven...

Other than making extra ginormous cookies I think this pan can be very useful.  You can use it to make individual meatloaf rounds, baked eggs for your english muffin breakfast sandwich (I'm going to try that this week, so I'll let you know how it comes out), personalized frittatas, burgers, and much more!

If you have any ideas please leave a comment below!

Brownie Bites with Marshmallow Meringue Frosting

So I decided to be kind to all my co-workers and bring in a batch of these yummy brownie bites. I can't take all the credit though, I did look to Duncan Hines for some help. The secret is to put some Nutella Spread into the batter for extra fudgy flavor! Feel free to make your favorite brownie recipe and bake them in mini muffin tins, just add the frosting, and there you go!

I left my apartment this morning with 36 mini brownie bites and came home with ZERO! I guess they were a hit, see for yourself...Smiles all around! Enjoy!

Marshmallow Meringue Frosting

3 egg whites pinch of salt 1 cup marshmallow fluff

Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Bake at 500 degrees for 3 minutes or until lightly browned. Serve immediately.

Tip: I used a ziploc bag instead of a pastry bag to frost the cupcakes. See photo below.