Cornflake Chocolate Chip Marshmallow Cookies

October 9, 2013

We are having an issue in our house these days. This is a new issue, well, since I have become “with child.” It is an issue concerning my lovely husband and his newly formed sweet tooth and need to have a giant glass of milk with every dessert item he consumes.

When I first met Mike, he was a self-proclaimed dessert hater (amongst other things, cough, tomatoes). If ever out to dinner and I suggested dessert for us to split, you know to be romantic, he would say, “Meh. You can order it if you want it, but I don’t want any.” Way to make a girl feel like a fatty!

But, I grew accustomed to his ways and knew the only times to get him to split a dessert were for birthdays or anniversaries.

The man I know and love has morphed into a sugar-crazed, sweet-loving bottomless pit over the last seven months! I know they say that your husband typically gains sympathy weight or gets similar cravings as you, or whatever, but I am not craving sweets! If all of a sudden Mike wanted to eat a pickle, which is another thing he hates, then I would think, oh that makes sense.

So now I have to keep Oreo cookies, Double Stuf only of course, on hand at all times. Any sweet I bake, Mike devours. Even when I tell him that there are just enough cookies for his coworkers, he will sneak a few cookies out of the container at work before he tells his coworkers about the cookies being there. True story. I am married to the cookie monster.

The kicker is that in addition to eating eight Oreo’s a night or two of these giant cookies in one sitting, Mike also consumes a large cold glass of milk. I am not saying just enough to wash the cookie down. I am talking about 16 ounces of milk. I normally only buy a half gallon and that lasts us two weeks. Mike only drinks milk with cookies and I only have milk with cereal a few times a week. A half-gallon made sense. Now, we barely get by with a gallon! Two gallons of milk for two people is kind of ridiculous!

I have been dying to make this famous cookie recipe for some time now, but I have been fearful about having these in the house with Mike around. This recipe is for the famous Momofuku Milk Bar cornflake cookies. I originally saw these on Tracy’s blog a while ago and couldn’t get them out of my head. So, I guess you could say I kind of had a cookie craving. Maybe I am turning Mike into the cookie monster. Who knows!

I doubled the recipe and made two and a half dozen cookies just so I could keep a few for us and send the rest to school with Mike. Mike forwarded me so many emails with compliments from his coworkers. Let me tell you, I wish this was my original recipe. But alas, I am just a cookie novice.

These cookies were all devoured before lunch at Mike’s school and barely lasted a week in our house. I recently bought more cornflakes and marshmallows so I could make them again. But, I might hold off on that until I buy more milk!

Recipe adapted from here and here.

Cornflake Chocolate Chip Marshmallow Cookies

Course Dessert
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Author Sarcastic Cooking

Ingredients

  • 1 Cup 2 Sticks Unsalted Butter, at room temperature
  • 1 Cup Granulated Sugar
  • 2/3 Cup Packed Light-Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Pure Vanilla Extract
  • 1 1/2 Cups All-Purpose Flour
  • 1 1/4 Teaspoons Coarse Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 3 Cups Cornflakes
  • 2/3 Cup Chocolate Chips
  • 1 1/4 Cups Mini Marshmallows

Instructions

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and the sugars, until light and fluffy. After about three minutes of mixing, scrape down the sides, and then add egg and vanilla. Mix for another four minutes.
  2. Scrape down the sides. Add the flour, salt, baking powder, and baking soda. Mix on low until just incorporated. Scrape down the sides again and add the cornflakes, chocolate chips, and marshmallows. Mix together, not longer than a minute.
  3. Line a large baking sheet with parchment paper. Using a 1/3 cup measuring cup or 2 ¾ ounce ice cream scoop, scoop out portions of dough and place them on the parchment. Place them about an inch apart. Cover the cookies in plastic wrap and gently press the dough down so it is more of a flat disc. Refrigerate the dough for at least one hour before baking!
  4. Preheat the oven to 375 degrees F. Line additional baking sheets with parchment paper.
  5. Place only about three scoops of cookie dough at a time on each cookie. Leave about 4 inches between each cookie because these are giant cookies and they spread while baking. Bake cookies for 12-15 minutes, until the edges become lightly golden.
  6. Let the cookies cool on the baking sheet for three minutes before removing and transferring to a wire rack to completely cool. Cookies will continue to harden as they cool.

 

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  • Ashleigh
    October 10, 2013 at 5:46 pm

    Made the dough…cannot wait to eat these later!! It’s a “the-kids-drove-me-crazy-need-a-cookie” kind of night. I have some mint chocolate chip marshmallows that totally got my wheels turning for holiday cookie ideas! Thanks for posting!!

    • Stefanie
      October 10, 2013 at 6:31 pm

      Let me know how they turn out and I hope the kids go easier on you tonight!

      • Ashleigh
        October 19, 2013 at 7:55 pm

        They were ah-mazing and we are making them again tonight!

        • Stefanie
          October 20, 2013 at 8:35 pm

          Wooooooo hoooooo!

  • Kayle (The Cooking Actress)
    October 10, 2013 at 7:18 am

    Mmmm these are some of my fave cookies! I couldn’t blame Mike if he ate em all! 😛

  • Stephie @ EYHO
    October 9, 2013 at 10:38 pm

    This story continues to give me hope for Alex. Of course, that would require me to be pregnant, so let’s say very DISTANT, FAR OFF IN THE FUTURE hope. But hope nonetheless.

    And yes, I always want to split dessert but “nah, I’m okay”. Well then…I guess I’m ok, too…(pout)

    Also. I love how huge these cookies are! That’s a cookie to be reckoned with.

  • Sarah | The Sugar Hit
    October 9, 2013 at 9:11 pm

    HAHAH, I love that “married to the cookie monster” comment. I know EXACTLY how that feels, except my guy is the everything monster. No food goes uneaten. These cookies would disappear in a flash.

  • Sadye
    October 9, 2013 at 7:41 pm

    You can go ahead and take all the credit you want for sharing great recipes 🙂 And not coming up with it on your own NEVER stops co-workers from drooling over any baked goods that arrive at the office.

  • Susan
    October 9, 2013 at 4:10 pm

    Huh, that’s interesting because I thought I was married to the cookie monster who needed to drink milk with his cookies. Did part of my husband morph into yours? This is the second time in a few weeks this Momo recipe has popped up and yet again this is one of the few of theirs I haven’t tried. I think it is a since I need to visit. I’ll be by Milk Bar on Saturday, hmmm. . .

    • Stefanie
      October 9, 2013 at 7:48 pm

      Eat one of these bad boys for me if you stop in!

  • Amanda @ Once Upon a Recipe
    October 9, 2013 at 1:10 pm

    I have a friend who LOVES cornflakes (like, over the top loves) and hates chocolate (what a weirdo). I’m going to make these for him and sub out the chocolate chips for toffee bits. He is going to FREAK. And I’m totally going to have to double the batch so I can save a few for myself. 😉 Pinning this recipe!

    • Stefanie
      October 9, 2013 at 2:50 pm

      Mmmmm! I think in Tracy’s version she used peanut butter chips which would be amazing too!!! I freakin loooove these cookies!

  • Stephie G.
    October 9, 2013 at 10:32 am

    You must be in sync with my husband. Last night, I made pumpkin quinoa cookies, and he started fantasizing about cookies with marshmallows in them. So, it’s a great surprise to see this recipe just begging for me to bake them for him. Thanks!

  • Sophia @ NY Foodgasm
    October 9, 2013 at 9:37 am

    Ohhhhh man these look good! Like the bakery! I need them!