Recipe Adapted from: Momofuku Milk Bar: A Cookbook by Christina Tosi
225 g unsalted butter, room temperature
200 g granulated sugar
150 g light brown sugar, packed
2 g vanilla extract
1 large egg
360 g all-purpose flour
2 g baking powder
1.5 g baking soda
5 g kosher salt
3 cups Fruity Pebble Crunch
65 g miniature marshmallows
DIRECTIONS
In a medium-sized bowl, combine whisk together flour, baking powder, baking soda, and salt.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes until pale yellow in color.
Reduce the speed to low and add the dry ingredients. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over-mixing the dough.) Scrape down the sides of the bowl with a spatula.
Using a #40 cookie scoop (roughly 2 Tablespoons), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature— they will not bake properly.
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 12-15 minutes (depending on your oven). The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring them to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 12-15 minutes (depending on your oven). The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
Cool the cookies completely on the sheet pans before transferring them to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
