Tag Archives: Desserts

Cornflake Marshmallow Chocolate Chip Cookies

12 May

Those of you that know me or read this blog know that A) I love Momofuku Milk Bar B) My favorite cookie they have is Cornflake Marshmallow Chocolate Chip and C) I live way too close to their KITCHEN.  While not a full Milk Bar, they DO have a small retail counter in the front where you can order cookies and cake truffles (tiny bite-sized hyper-condensed cake rolled in cake crumbs) by the dozen and pies. There’s no ice cream yet, but I’ve been told by the man who works there who sees me way too often that they are planning to have everything, including cereal milk and pork buns, within the year. YES. I should probably move before that happens.

As you may or may not know, Momofuku actually has a cookbook out, which I have yet to get for myself but which has provided us foodies with such recipe gems as CRACK PIE (which I shared the recipe for here), PORK BUNS, and MOMOFUKU-STYLE FRIED CHICKEN. You know, all the super healthy stuff. And now…Cornflake Marshmallow Chocolate Chip Cookies.

And not just regular cornflakes. CARAMELIZED SALTED cornflakes. Caramelized salted cornflakes that melt together with sticky marshmallows and creamy chocolate to make what I consider to be THE ultimate cookie. Better than the Compost in my humble opinion. But then again I have been the world’s #1 fan of S’mores since I was 5. Just ask my nanny.

Just take my word for it and make these cookies. STAT. And don’t think about how many calories they have.

Cornflake Marshmallow Chocolate Chip Cookies 

From Momofuku for 2

Makes 24 large cookies

Caramelized Cornflakes


1 1/2 cups cornflakes

6 tablespoons milk powder

2 tablespoon sugar
1 teaspoon salt
7 tablespoons melted butter

Preheat the oven to 275˚F.
Lightly crush the cornflakes in a bowl.

Mix together the milk powder, sugar and salt.

Pour the butter over the cornflakes and sprinkle the dry ingredients on top. Toss until evenly coated.
Spread out cornflake mixture on a lined baking sheat and bake for 20 minutes or until the cornflakes have a deep caramelized colour.
Remove from the oven and cool completely before use. This recipe will make about 1 1/2 cups.


2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt * use 1 teaspoon if you’re not a salt fan
1 cup unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup corn syrup
1 large egg
3/4 cup chocolate chips
1 cup mini marshmallows
1 1/2 cups caramelized cornflakes

Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugar, and corn syrup until well combined. Add egg and mix.

Add flour mixture and mix. Add in chocolate chips, marshmallows and caramelized cornflakes. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.

Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.


Apple Pecan Crumble

26 Oct

I have been going through an insane amount of apples lately. The empire and honeycrisp apples from upstate NY are just so good right now, I eat one for every snack and include them in so many salads and entrees and I decided it was time to make an apple dessert.

Thinking that I had a huge bag of rolled oats in the cabinet, I sliced up a bunch of apples and prepared them to make a crumble, but when I went to make the topping, I discovered that there were no oats.  I was not satisfied with eating the apples as they were – tasty as they may have been on top of a scoop of vanilla bean ice cream – so I had to improvise.

Instead of oats, I used pecans.  I put a few handfuls of them in a ziplock and crushed them up and mixed the topping out of that instead. I had actually bought about 2 lbs of pecans earlier that day with the intention of making pecan pie (which I still intend to do very soon, so keep your eyes peeled for the recipe!) which is why I had them on hand. I am so glad that this accidental dessert came about. The pecans became all candied and the apples sticky and sweet. On the scale of desserts, this ones not so bad for you!

Apple Pecan Crumble

Adapted from Gourmet


6-8 crisp apples, peeled and sliced

2 large handfuls pecans, crushed or chopped

4 tablespoons fresh lemon juice

4 tablespoons packed dark brown sugar

1/3 cup water

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 teaspoons cold unsalted butter, cut into bits

Put oven rack in the middle and preheat oven to 375°. Grease a pie dish with butter. Peel, core, and slice apples. Toss with lemon juice and 2 tablespoons brown sugar. Add them to the pie dish, then bake until apples are crisp-tender, about 20 minutes. Meanwhile, crush or chop the pecans, then stir them together with cinnamon, salt, and the remaining brown sugar. Massage butter into mixture until it is evenly distributed and there are no large chunks. Sprinkle topping over apples and bake for another 25-30 minutes or until pecans begin to brown and apples are tender.