For my kids, going to the grocery store is a trip of torture and disappointment. Take recently...
Sparkles suddenly appear in my kids eyes when I put a box of Fruity Pebbles cereal in the grocery cart. And then there I am sweeping in to replace that sparkle with scowls and furrowed brows when I tell them it's not for them.
See all that good stuff in the cart? That's for mommy's baking. All for the baking, kiddos!
Life is soooooo not fair! I know.
As kids, I'm sure they would love it if I fed them sugary goodness 24/7, but even with my baking, I really try to keep their intake at a minimum. Because seriously, even though they say "sugar = hyperactivity" is a myth, there's something about getting sweets that cause them to go in super-spaz, excited mode. And being young, rowdy boys by nature, they do not need help with that!
Ahh besides, they don't appreciate the greater plans that await these Fruity Pebbles. See, they envision covering this sweet, fruity cereal with milk. But me? I'm covering it in butter. Oh yes. That's right. Butt-aah!
These Fruity Pebble Cookies are similar to my Cornflake Chocolate Chip Cookie. They are all completely inspired from the Milkbar bakery/cookbook. I haven't been this excited about a cookbook in a long time, and it is certainly unique in more ways than one.
Fruity Pebble Cookies
adapted from Momofuku Milk Bar
Cookie Mama's Notes:
* As per the cookbook's recommendations, I weigh my ingredients when using their recipes. However, since not everyone owns a scale, I will be giving you standard measurements. Doing this, I can not tell you that your cookies will turn out the same as mine-but I'm sure they're close!
* The cookbook recommends using bread flour, I've used it with bread and all-purpose, so far I prefer all-purpose.
* I replaced vanilla extract with almond extract.
* Locally, the micro marshmallows can be purchased at the Spice Rack at 2nd Street Market.
* Pre-scoop all cookie dough ( I use a #16 scoop, about a 1/3 cup) onto a separate cookie sheet lined with parchment paper and let the dough refrigerate for at least an hour before baking.
* I bake my cookies for 14 min. v the cookbook's 18 minutes. It depends on how you like the texture of your cookie.
* When they are fresh out of the oven I go around the edges and push any melted marshmallow back into the cookie to keep them in a uniform shape.
Fruity Pebble Crunch
-2 1/2 c. Fruity Pebble cereal
-1/4 c. milk powder (powdered milk)
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 6 Tbsp. unsalted butter, melted
Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.
Pour cereal into medium size bowl. Add the milk powder, sugar, and salt. Toss to combine. Add the melted butter and toss until evenly coated. Spread cereal out onto prepared sheet.
Bake for 20 minutes. Cool completely before using in cookie recipe.
- 2 sticks unsalted butter, softened
- 1 1/4 c. granulated sugar
- 2/3 c. brown sugar, packed
- 1 egg
- 1/2 tsp. vanilla
- 1 1/2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/4 tsp. kosher salt
- 1 recipe of Fruity Pebble Crunch
- 1 1/4 c. micro marshmallows
In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugar on medium high for 2-3 minutes. Scrape down bowl, add egg and vanilla. Beat on high for 7-8 minutes.
In separate bowl, whisk together flour, baking powder, soda, and salt. With mixer on low, add flour mixture. Mix until just combined and dough forms. Scrape down bowl. Add Fruity Pebble crunch and marshmallows. Stir until just combined.
Scoop all dough onto a parchment lined cookie sheet. Cover with plastic wrap and place in the fridge for no less than an hour.
Preheat oven to 375 degrees. Remove dough balls and place on another prepared cookie sheet, 2 inches apart. Bake for 15-18 minutes. Let cool on baking sheet.
|See? Not completely deprived!|