cornflake chocolate chip marshmallow cookies

February 2, 2014 § 2 Comments


lately i’ve been craving classic chocolate chip cookies. this variation by momofuku milk bar is by no means a classic, but is yummy ridiculous. just make sure to use a stand mixer as i did not and used a wooden spoon, so my cookies came out flat as pancakes, but they were still delicious nonetheless! and just a warning, you won’t be able to resist the cookie dough.

ingredients: (makes 15-20 large cookies)
• 2 sticks unsalted room temperature butter
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, tightly packed
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 3 cups cornflake crunch (recipe below)
• 2/3 cup mini chocolate chips
• 1 1/4 cup mini marshmallows

to do:
1. in a stand mixer bowl fitted with the paddle attachment, cream the butter and sugars on medium high speed for 2-3 minutes. scrape down sides of the bowl with a spatula
2. add egg and vanilla extract and beat 7-8 minutes
3. on low speed, mix in flour, baking powder, baking soda and salt until just combined (1 minute max) do not over mix!
4. scrape down sides and still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), stir in marshmallows as well
5. line a cookie sheet. measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. pat tops of dough mounds flat. wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (do not bake at room temperature)
6. when ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto lined baking sheets at least 4 inches apart.
7. bake about 18 minutes until browned around the edges and beginning to brown in the center. cookies will puff, crackle and spread. if they seem pale and doughy on the surface, leave in the oven for about 1 more minute.
8. cool cookies completely on pan before moving them to a plate or an airtight container. at room temperature cookies will keep fresh for 5 days, in the freezer they will keep for 1 month. enjoy!

cornflake crunch recipe

• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tbsp granulated sugar
• 1 tsp kosher salt
• 9 tbsp unsalted butter, melted

to do:
1. preheat oven to 275 degrees
2. in a medium bowl, use hands to crush cornflakes to a quarter of their original size
3. add milk powder, sugar and salt and toss lightly
4. add butter and toss to coat (the butter acts as the glue and will create small clusters)
5. spread the cornflake clusters onto a lined baking sheet and bake for 20 minutes until they look toasted, smell buttery and crunch when cooled slightly
6. cool completely before storing or using in a recipe
7. store in an airtight container at room temperature

biscotti bandit

December 15, 2013 § 2 Comments


with love,
my nephew cameron

photos: my own

peanut butter cookies

August 7, 2013 § 3 Comments


these cookies come to you from my favorite cookbook miette. they are moist and chock-full of that perfect peanut-buttery taste without being too sweet. and next up on my baking-to-do list: the bumblebee layer cake! don’t you just love that name?

ingredients: {makes about sixteen 3-inch cookies or forty-eight 2-inch cookies}
• 1 1/2 cups {7 1/2 ounces} all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup {4 ounces} unsalted butter, at room temperature
• 1/2 cup {3 1/2 ounces} granulated sugar, plus more for sprinkling
• 1/3 cup {2 1/2 ounces} firmly packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup plus 2 tablespoons {5 1/2 ounces} creamy or chunky peanut butter

to do:
1. preheat the oven to 350 degrees F. line two baking sheets with parchment paper.

2. sift together the flour, baking soda and salt into a bowl. set aside.

3. in the bowl of a stand mixer fitted with the paddle attachement, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. add the egg and beat until incorporated. scrape down the sides of the bowl with a rubber spatula. add the peanut butter and mix until smooth and uniform.

4. add the dry ingredients and mix until just combined. remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

5. to make the small cookies, roll scant 1-teaspoon portions of dough into 3/4-inch balls. to make the larger cookies, roll 1 1/2-tablespoon portions of dough into balls. place them 2 inches apart on the prepared baking sheets. flatten slightly and imprint the traditional cross-hatch marks using the back of a fork or a meat mallet. sprinkle with granulated sugar. bake in batches until lightly browned, about 10 minutes. remove the cookies to a wire rack to cool completely. store in airtight containers for up to 2 weeks. enjoy!

three things in san francisco

July 19, 2013 § 5 Comments


1. my favorite bakery in north beach that has the best coffee + cookies 2. my obsession with convertible cabriolets apparently lives on + in a vibrant pink, no less! 3. a beautiful brown shingled home with crisp black accents. have a wonderful weekend ahead! xk

strawberry hand pie cookies

May 8, 2013 § 6 Comments


i’m obsessed with hand pies. and it’s not just about how they taste, i love the name itself and also the idea that they are tiny enough to fit inside your pocket. so i present you with hand pie cookies, this recipe is actually a combination between two cookie recipes, and just a side note here: i sadly do not have a rolling pin in my kitchen currently so i used a half-filled wine bottle to roll out the dough. i also must admit that i get pretty nervous when it comes to dough rolling, but i got through it, you can too!

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• powdered sugar {optional}
• strawberry jam

to do:
1. place flour, baking powder and salt in a small bowl and stir. beat granulated sugar and butter in a medium bowl with a mixer until light and fluffy. beat in egg and vanilla. gradually add the flour mixture. beat at low speed until a dough forms. {i used a wooden spoon because my mixer is in storage} divide dough in half, wrap. refrigerate for 2 hours or until firm.

2. preheat oven to 375 degrees. working with 1 portion at a time, roll dough on lightly floured surface to 1/8 inch thickness. cut dough into 18 small to medium circular shapes with a floured cookie cutter, i used the rim of a small spice jar. {if dough becomes too soft, refrigerate several minutes before continuing.} place 9 circles on ungreased cookie sheets. place about 1 teaspoon or less of the strawberry jam on each circle, leaving a 1/8 inch border around the edges. place the remaining circles over the filling, press edges together with a fork. cut 2 to 3 slits through the top circles of the dough. apply a touch of egg wash to the tops. bake for 7 to 9 minutes or until lightly golden. remove cookies and place on wire racks for cooling completely.

3. sprinkle powdered sugar a top the cookies if you wish. i didn’t have my mesh sieve on me so i did my best using a spoon for a “rustic” look :) enjoy!

english thumbprint cookies

April 26, 2013 § 3 Comments


my mom used to bake these a lot when i was a kid so they hold sentimental value. but sentimental or not, they are just so satisfyingly delicious with their crumbly nutty texture and shot of sweetness from the jam. go make these this weekend! x

ingredients: {makes 30 cookies}
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup pecan pieces, toasted + finely chopped
• 2 to 3 tablespoons strawberry jam

1. preheat oven to 350 degrees F. place flour and salt in medium bowl; stir. beat butter and brown sugar in large bowl w. electric mixer at medium speed until light and fluffy. beat in vanilla and egg yolk. gradually beat in flour mixture. beat egg white w. fork until frothy. place pecans in shallow bowl.

2. shape dough into 1-inch balls. roll balls in egg white; roll in pecans to coat. place balls on ungreased cookie sheets. press deep indentation in center of each ball with thumb.

3. bake 8 minutes or until set. remove cookies from oven; fill each indentation w. about 1/4 teaspoon jam. return filled cookies to oven; bake 8 to 10 minutes or until lightly browned. immediately remove cookies to wire racks; cool completely. enjoy with a hot cup of black coffee!

white chocolate chip cookie bars

April 2, 2013 § 4 Comments


these baked goods are for when you’re feeling a bit on the lazier side and don’t fancy scooping and dropping pieces of dough onto cookie sheets. oh, and i didn’t have semi-sweet chocolate chips so white chocolate chips were used. improvisation it’s all about, improvisation.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups white chocolate chips
• 1 cup chopped salted peanuts {optional}

1. preheat oven to 375 degrees.
2. grease a 9×13 inch baking sheet
3. combine flour, baking soda and salt in a small bowl.
beat butter, both sugars and vanilla in a large mixing bowl.
4. add eggs one at a time, beating well.
5. gradually beat flour mixture into the butter mixture.
6. fold in the chocolate chips and nuts.
7. spread into the prepared baking pan.
8. bake for 30-35 minutes or until golden brown.

Where Am I?

You are currently browsing entries tagged with cookies at beancakes.

%d bloggers like this: