Cookie Dough Brownies & Cornflake Marshmallow Cookies

Welcome back to our kitchen here at The Waking! Take a seat and make yourself at home, while we serve up a couple sweet treats for you this week. If you’re looking to indulge your sweet tooth look no further, Cookie Dough Brownies and Cornflake Marshmallow Cookies are the goodies on our menu today. Hope you enjoy!

Also, if you too love to rock out to awesome tunes while you’re whippin’ up tasty masterpieces in the kitchen,(come on, admit it, you’ve sung into a wooden spoon before haven’t you?) check out Krystal’s baking/cooking music playlist at the bottom of the page. 🙂

Cookie Dough Brownies:


First off I must warn you, if you cannot handle really sweet things these brownies may not be for you. But if you’re anything like us and sometimes crave a super sweet and delightfully rich treat, these Cookie Dough Brownies are right up your ally. The fudgy brownie topped with a thick, rich layer of chocolate chip cookie dough is so decadent. I love the way the brown sugar in the cookie dough tastes with chocolaty brownies. Such a great combo!

Brownies –
•1 cup butter
•2 cups sugar
•4 eggs
•2 teaspoons vanilla extract
•1 cup AP flour
•½ cup cocoa
•½ teaspoon salt

Preheat oven to 350 degrees F. Grease 8″x8″ pan.

Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together. In separate bowl, mix together flour, cocoa, and salt.  Add dry mixture to the wet and mix well. Pour into greased pan and bake for 35-40 minutes.

Cookie Dough –
•1-1/2 sticks butter, softened
•3/4 cup brown sugar
•1/3 cup sugar
•4-1/2 tbsp milk
•1-1/2 cups flour
•1-1/2 cups mini chocolate chips.

Next, combine the butter, sugars, milk and flour until well combined. Then stir in the mini chocolate chips. Spread the cookie dough on the cooled brownies. Then chill the brownies until the cookie dough is firm. Cut into bars and serve.

Cornflake Marshmallow Cookies:


Okay, so i (Cecily) am a HUGE fan of cereal…i could live off of just cereal! Yum! So, when i saw this recipe for Cornflake Marshmallow Cookies i knew i HAD to make them! I used frosted flakes instead of plain corn flakes, and it came out amazing! The cookies are so chewy and crunchy, and really give you that perfect cereal fix. The marshmallows on the cookie just add to the gooeyness, almost like a s’more, they are messy but soo lovely! I have to admit that i could not stop eating these cookies, they were just too irresistible! The recipe says to bake the cookies for 4 minutes, then stick the marshmallows in them, and return to the oven and bake for 6 more minuets. But when i did that, i found that the marshmallows stuck to the pan, which made the cookies fall apart when i took them off the pan…not cool. So instead, i baked my cookies for 7 minutes, then took them out and carefully pressed the marshmallows in, and then baked them for 2-3 more minuets, this seemed to keep the marshmallow from getting too melted and sticking to my pan. The marshmallows didn’t get brown though, but personally i didn’t think it mattered…it still looked and tasted freaking yummy! I suggest you try a test batch first and see which way you like doing the marshmallows. Side note: The dough tastes really awesome! haha.

•2 sticks unsalted butter, softened
•1 1/4 cup packed brown sugar
•1/3 cup white sugar
•2 eggs
•2 tsp vanilla extract
•1 3/4 cups AP flour
•1 tsp baking soda
•1/2 tsp baking powder
•1 1/2 tsp kosher salt
•3/4 cup oatmeal
•1 1/4 cup lightly crushed cornflakes
•2/3 cup mini chocolate chips
•about 3/4 cup mini marshmallows

In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined. Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips. Refrigerate dough for at least 2 hours.

Preheat the oven to 350 degrees. On a baking sheet, scoop up and roll the dough into golf ball-sized spheres. Give them room to spread!

Bake for 4 minutes. Pull them out and quickly press 4 mini marshmallows
into each cookie. Bake for an additional 6 minutes. The cookies will
still look soft in the middle when you take them out of the oven. Allow
them to cool directly on the tray for a few minutes before moving them
onto a platter. 

Krystal’s Baking/Cooking Music Playlist:

 1. Banana Pancakes by Jack Johnson
2. The Way I Am by Ingrid Michaelson
3. Blessed by Brett Dennen
4. Hot Cookin’ by G. Love
5. The Story by Tristan Prettyman
6. Tom’s Diner by Suzzane Vega
7. Musicbox by Regina Spektor
8. Nolita Fairytale by Vanessa Carlton
9. 1,2,3,4 by Fiest
10. Sugartown by Nancy Sinatra
11. The Joint by Mindi Abair
12. Platanitos by Switchfoot (Mexico)
13. Know Your Onion by The Shins
14. Death By Chocolate by Sia
15. It’s Alright by Komeda
16. The Devil Is Bad by The W’s
17. Underwater by Switchfoot
18. Tea And Sympathy by Jars Of Clay
19. Shoefly Pie And Apple Pan Dowdy by Stan Kenton & June Christy
20. Just For Now by Imogen Heap
21. So We Never Got To Paris by Out Of The Grey
22. Let’s Dance by Hawk Nelson
23. Country Gentlemen by Family Force 5

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