My modified sugar detox has seriously been compromised since starting this blog.
The last few weeks have been trying, more so than ever before. Maybe I’m experiencing SAD (Seasonal Affective Disorder), but why? I freaking love Fall… I mean when Fall actually shows up in California anyway.
I thought baking these cookies would help me get over this hump, but realized my Milk Bar book was upstairs and quite frankly, I was TOO lazy to get it. I haven’t made these in a few years, but it can’t be that difficult to bake from memory, right?
This recipe doesn’t follow Christina Tosi’s to a tee. It is a result of laziness and impatience, with modifications to tailor the cookie to my liking.
CORNFLAKE MARSHMALLOW COOKIES
INGREDIENTS (makes ~3 dozen, cook time 15 – 18 minutes) – recipe adapted from Christina Tosi, Milk Bar
- 2.5 sticks unsalted butter (room temp)
- 1 egg
- 3 tbsp granulated sugar
- 1 cup golden brown sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 cups frosted flakes cereal
- 2/3 cup mini chocolate chips
- 1 1/2 cups mini marshmallows
PREPARATION
- Using a stand mixer, cream butter and sugars until it’s light and fluffy. Should be no more than 5 minutes.
- Add egg and vanilla extract.
- In a separate bowl, add flour, salt, baking powder, and baking soda. Add to mixing bowl and mix until flour disappears.
- This is where it can get messy. Add cornflakes, mini chocolate chips, and marshmallows. Mix on the lowest setting. IF you want, you can crush the cornflakes, but I chose not to, so the cookies will have large pieces in the dough. It adds personality…
- Use a medium scoop and place on a baking sheet. No need to space them out. Christina Tosi recommends you refrigerate these for at least an hour. I did mine for less than 30 minutes…
- Preheat oven to 350°F.
- Choose however many cookies you’d like and space them out onto your baking sheet, about 2 inches apart.
- Bake for about 12-15 minutes, until the bottoms look golden brown. I took a spatula and flattened the cookies when I saw they looked like domes. If yours look like that, then do the same, but they shouldn’t since I tweaked the recipe a bit. Bake a few minutes more and remove from the oven. Optional – Bang the sheet on your counter, but make sure there’s a towel so you don’t damage your countertop.
I ate about four of these once they got out of the oven and there’s over a dozen in the fridge waiting to be baked!
More Than A Craving 