November 5, 2013

Fruity Pebble Marshmallow Cookies

It my birthday.... Week ;) yaaayyy!! So I'm also making it Awesome Cookie Week! So it will be like it's everyone's birthday :)
I'm starting with the most fun cookie and that's the Fruity Pebble Marshmallow Cookie. Now your probably telling yourself, 'come on, that can't be a real cookie' but I assure you, it is. And it's actually in my favorite cookbook, so I'm not even making it up. 
This recipe is a little more difficult but it's definitely worth it. 
It has 2 steps... Make the Fruity Pebble Crunch first!

Fruity Pebble Marshmallow Cookies
Makes 12 - 17 cookies 
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Fruity Pebble Crunch - see below
1¼ c. mini marshmallows
1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in Fruity Pebble Crunch until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Fruity Pebbles Crunch
Makes 2½ cups
2½ cups Fruity Pebbles - ¼ (17oz) box 
¼ cup milk powder 
1 Tbs. sugar
¼ tsp. kosher salt 
6 Tbs. butter, melted
1. Heat oven to 275°.
2. In a medium bowl, with your hands, crush fruity pebbles to ¼ of their original size. Add milk powder, sugar, and salt; toss to mix. Add butter; toss to coat. (As you toss, the butter will act as glue, binding the dry ingredients to the cereal, creating small clusters.)
3. On a parchment- or Silpat-lined sheet pan, spread clusters and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4. Cool completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for one week; in the fridge or freezer, it will keep with one month.
Pour Fruity Pebbles into a bowl and crush-

Add milk powder, sugar and salt. Mix and then add the melted butter.

Mix together and spread on cookie sheet. Bake at 275° for 20 mins. 

Set aside to cool. Now make the cookie dough :)

Whip together butter and sugars- 

Add egg and vanilla- 

Mix for about 8 minutes. Then add the flour, baking soda, baking powder and salt. 

Add Fruity Pebble Crunch and Marshmallows- 

Scoop out cookie dough and freeze. 

Bake at 375° for 20 mins. 

It like a delicious, buttery, crispy (but still gooey) piece of heaven :)


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