marshmallows

Brown Butter Cornflake Marshmallow Skillet Cookie

October 1, 2014 by Amanda 32 Comments

Friendssssss! Happy October!

I’ve got a skillet cookie for yer face today! You’ve seen those cornflake marshmallow cookies from Momofuku Milk Bar around the interwebs, yes? The chewy, amazing, foodgasm-inducing, cornflake/chocolate/peanut butter chip/marshmallow-studded cookies as big as your hand. Yep, those are the ones.

Well those cookies really are all they’re cracked up to be. In fact, they’re kind of like crack. Ridiculously addicting and really not good for you at all. Why is it that things that taste so good have to be so bad? You know me though – all about the balance. Eat some kale salad, go for a run, eat a skillet cookie. Yep, balance.

Basically I took that cookie and turned it into a no-bowl required skillet cookie. Skillet cookies are my jam. I mean seriously, a big, warm, gooey cookie that is best served with good friends and many spoons – it doesn’t get much better. And I browned my butter, ’cause brown butter is still the cat’s meow. Annnnddd, it’s ready in about 30 minutes. So grab a few of your faves, throw this bad boy in the oven, and dig in! Treat yo’ self!

Brown Butter Cornflake Marshmallow Skillet Cookie (adapted from Shutterbean, which was adapted from Momofuku Milk Bar)

A gooey skillet cookie full of cornflakes, dark chocolate, peanut butter chips, and marshmallows. No bowl required! Serves as few or as many as you want!

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1/2 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cornflakes
2 TBSP. dark chocolate, chopped
2 TBSP. peanut butter chips
3/4 cup mini marshmallows

Preheat oven to 350°F. Place the butter in a 10-inch cast iron skillet over medium heat. Melt and brown the butter, stirring until golden brown and fragrant (about 5-7 minutes). Remove from heat. Add the sugars and mix well. Add the egg and vanilla and stir. Add the flour, salt, baking powder, and baking soda and mix well. Fold in the cornflakes, chocolate, and peanut butter chips. Spread the batter out evenly in the skillet. Sprinkle with marshmallows. Bake for 20-25 minutes, or until golden brown. Don’t over bake, as the goal is a gooey cookie! Allow to cool slightly and then eat straight out of the skillet. Bliss!

Filed Under: Sweet Treats Tagged With: chocolate, cornflakes, dessert, marshmallows, momofuku milk bar, skillet cookie

Guest Post: Erin from Read, Eat, Create: Super-Rocky Rocky Road Brownies

March 13, 2013 by Amanda 11 Comments

Happy hump day friends!

Today I have a special guest here to share a sweet recipe. Take it away, Erin!

Hi all you Once Upon a Recipe readers! I’m so excited that Amanda let me invade her cute space for the day! I absolutely love her blog and the recipes on here are just to die for! I suppose I should introduce myself. My name is Erin and I blog over at Read, Eat, Create. I’m still working on the “create” part though. Pinterest is just a little too intimidating if you know what I mean.

I’m here to share my love for sweet treats. Now I’m not really a big cupcake or cake lover and I have to be in the mood for cookies (say whaaaa?) but I have a serious soft spot in my heart for brownies. Another soft spot when it comes to sweets for me is ice cream, specifically Rocky Road ice cream. Anyone else with me on this?

So I figured I would combine the two to make one seriously delicious bite.The best part is these are really easy to make!

Super-Rocky Rocky Road Brownies

2 1-ounce squares unsweetened chocolate

2/3 cup all-purpose flour

½ tsp. baking powder

¼ tsp. salt

¼ cup (1/2 stick) butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 6-ounce package semi-sweet chocolate morsels

1 cup peanut butter chips

1 cup mini marshmallows

Non-stick cooking spray

1. Preheat oven to 350 degrees.

2. Melt chocolate squares in a double boiler. If you don’t have one you can put a metal bowl over the top of a small kettle of boiling water and melt the chocolate in the bowl that way. Set aside to cool slightly.

3. In a large mixing bowl, beat together the butter and the sugar until they’re well blended. Add eggs, one at a time, mixing well after each egg.

4. Gradually add the melted chocolate and mix well. Beat in the vanilla.

5. Slowly add the flour mixture to the bowl and mix thoroughly.

6. Fold in the chocolate chips, peanut butter chips, and marshmallows.

7. Pour the batter into an 8×8 inch pan that has a good coat of non-stick spray.

8. Bake for 40 minutes. You can tell that they are done if you put a wooden toothpick near the center and it comes out clean.

Guest Post - Read, Eat, Create - Rocky Road Brownies

Thanks so much for letting me stop by Amanda! Want more kitchen fun (and a peek into my life of never ending randomness)? Come on over for a visit at Read, Eat, Create. Hope to see you all there!

Filed Under: Guest Posts, Sweet Treats Tagged With: brownies, chocolate, dessert, guest post, marshmallows, rocky road

Counting Down | Peanut Butter Marshmallow Squares

November 26, 2011 by Amanda 17 Comments

Hello lovelies,

Oh, how I miss you so. I have been knee-deep in boxes and packing tape and dust bunnies. My move is only four days away! I have been without Internet access for the past week or so, hence my prolonged absence. But I’ve snuck away for a brief moment to share a quick little sweet treat with you.

The best thing about these Peanut Butter Marshmallow Squares, aside from the way that they melt in your mouth and leave you wanting more (more, more!), is how quick and easy they are to prepare. I’ve been doing little cooking and baking lately, so to avoid buying ingredients that will eventually take up precious space in Tupperware containers full of my pantry items. However, these squares require just four ingredients, and leave very little leftovers. There are many other versions of these squares – some call for coconut or nuts – but I love the simplicity of this recipe. Plus, I have yet to meet someone who doesn’t love ‘em!

Make yourself a batch of these…they make the perfect snack, especially if you’re moving. See you next week from my new kitchen!

PS. Only four days left to enter the giveaway!

Peanut Butter Marshmallow Squares

½ cup butter

1 cup peanut butter

1 bag (300g) of butterscotch chips

1 bag (200g) of mini rainbow marshmallows

In a saucepan over low heat, melt your butter, peanut butter, and butterscotch chips. Stir constantly until the mixture is smooth. Allow the mixture to cool for 10-15 minutes (we don’t want to melt the beautiful marshmallows!). Once the mixture has cooled, add in the bag of marshmallows and stir to evenly coat. Spread the mixture into a greased 9×13” baking dish. Refrigerate to set. Or, if you’re impatient like me, shove the pan into the freezer for an hour. Allow the pan to thaw for about 5 minutes before cutting into squares. Keep uneaten squares in the fridge to ensure that they stay firm (they get a little soft if left out on the counter).