Mini marshmallows? Check.
Browned butter? Check.
Dark brown sugar? Check.
Vanilla extract? Check.
Oats? Check.
Flour, sugar, eggs, baking powder, baking soda & kosher salt? Check, check, check, check, check, check!!!
This recipe for fruity pebble crunch cookies is the perfect combination from Christina Tosi of Momofuku Milkbar's Cornflake-Chocolate Chip-Marshmallow-Cookies and another all-time favorite The Perfect Chocolate Chip Cookie from Cook's Illustrated. Which I blogged about here.
These cookies take a lot longer than the average recipe for cookies, but it will be worth the wait. And you can trust me on this....
Fruity Pebble Crunch Cookies
original recipe courtesy of bon appétit via Two Bouroughs Larder
makes 15 - 24 cookies
Fruity Pebble Crunch
makes one recipe for cookies
2-1/2 cups Fruity Pebble cereal
1 cup whole rolled oats
1/4 cup dry milk powder
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted
Preheat oven to 300ºF.
Line a rimmed cookie sheet with parchment paper and set aside.
In a large mixing bowl, mix cereal, oats, dry milk powder, and kosher salt. Stir to combine. Pour melted unsalted butter over mixture and toss to thoroughly coat.
Spread out onto your prepared cookie sheet and place in oven. Bake for 20 minutes rotating baking sheet after 10 minutes. After 20 minutes, the cereal should feel/look slightly toasted.
Remove from oven and cool completely on wire rack.
for the COOKIES!!!
16 tablespoons unsalted butter1-1/4 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups bread flour ***The original recipe called for all-purpose flour, but Christina Tosi uses bread flour in her cookies so I thought I'd follow her lead.***
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 recipe of fruity pebble crunch
1-1/4 cup mini marshmallows
Combine bread flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
In a bowl of your stand mixer, fitted with a paddle attachment, place 4 tablespoons of unsalted butter. In a small saucepan over medium-high heat melt the rest of the butter. While swirling the pan constantly, little brown flecks will form at the bottom of your pan and the butter will have a nutty aroma. Once butter has browned, pour this over the butter in the stand mixer and stir to melt.
Add both sugars to butter and mix on medium speed until incorporated. Add eggs and vanilla and mix on medium speed for 30 seconds. Let mixture rest for 5 minutes. Turn on mixer again for 30 seconds and then let rest for 5 more minutes. Do this one more time for a total resting time of 15 minutes.
Add dry ingredients and mix on low speed just until all the flour is incorporated.
Add the Fruity Pebble Crunch and marshmallows, and mix on low until everything is evenly distributed.
Using a cookie scoop, portion your cookies and place on a parchment lined sheet and chill in refrigerator for at least 3 hours or overnight, ideally. ***I must have a lot of patience because I chill mine overnight.*** Also tuck the mini marshmallows into the dough so that very little of them are exposed. This will prevent them from just melting all of the place in the oven while they bake.
Preheat oven to 375ºF. Place balls of cookie dough onto a parchment lined baking sheet about 3 inches apart.
Bake for 5 minutes. Check your cookies and if the marshmallows are peaking out, push them back in with a small wet offset spatula. Bake for another 5 minutes. With a wide spatula, gently press the cookies down so that they bake evenly. Bake for another 5 - 10 minutes, or until the cookies are set and light golden brown. ***I baked my cookies for a total of 20 minutes.***
The cookies will still be gooey in the center. Leave the cookies on the baking sheet and place on a wire rack to cool completely.
