So, my weekend was spent indoors since CT got slammed with a snowstorm. Mr. FSL fired up his ATV and buzzed around the neighborhood, Rocco turned Max’s plush stuffed Micky Mouse his, um, girlfriend, and Max created his own blizzard in two of our three bathrooms.
With powder & deodorant…
And toilet paper confetti…
My little Christmas elf.
As for myself, after Max went to sleep, I drank exactly one Mike’s Hard Lemonade Lite. Then went into a baking spiral. I found myself sending this text…
I know what you’re thinking.
You’re probably correct. I’m just not right upstairs. And #Ihashtagmytexts . Problems, see?
The cookie dough from this recipe more than satisfied my very specific craving. Even the finished, baked cookies were amazing! That’s how I knew this recipe was blog-worthy.
The original recipe was for coconut cornflake cookies. I made a batch of those. Then it made me think of Milk Bar’s cornflake cookies. Those have marshmallows in them. Not over the top s’mores marshmallows, but just enough of them to make them really chewy (think rice krispy treats).
Since I am a weirdo and needed to have brown sugar and butter, I omitted the white sugar and used salted butter and added marshmallows for a fun textural element. Yeah guys, see? Cookies are a serious matter.
After I ate a ton of dough, I started baking. These don’t really spread too much when cooked. They actually looked exactly like they did when I dropped the dough on the sheet.
Before this post gets any weirder, here’s the recipe for these amazing cookies.
I lightly adapted from this recipe.
1 cup brown sugar
1 stick salted butter
1 t vanilla extract
1 t coconut extract
1 t baking powder
1/4 t baking soda
1 1/2 c flour
1 c shredded coconut
1 c cornflakes
1 c mini marshmallows
- Cream butter and sugar. Add egg and extracts and mix well.
- Add baking soda, baking powder, and flour and mix just until combined. Fold in coconut, corn flakes & mini marshmallows.
- I used a medium cookie scoop to drop dough on a baking sheet that I used non-stick spray on. Bake at 350 degrees for 8-10 minutes. Immediately after removing from oven, smash cookies flat with a glass. Let sit on baking sheet 1 minute before moving to a cooling rack.
- Store in an airtight container.