Fruity Pebbles Marshmallow Cookies (aka Ugly Cookies)

It’s never a good day in my kitchen when baked goods come out of the oven ugly.  But I’ve found an exception to that rule.  These Fruity Pebbles Marshmallow Cookies (aka Ugly Cookies) are the most addictively delicious ugly cookies ever.  They’re crispy on the edges like a delicate thin sheet of caramelized sugar and chewy in the center with crunchy pockets of flavor speckled throughout from the Fruity Pebbles clusters.  From start to finish, these cookies take extra time, effort, and patience, but the enjoyment from eating them is endless.  IMG_9041[1]

Fruity Pebbles Marshmallow Cookies (aka Ugly Cookies)

Makes approximately 15-20 large cookies or about 3 dozen smaller cookies
(from Milk Momofuku Milk Bar)

Ingredients

Fruity Pebble Crunch

1/4  (17-ounce) box (2 1/2 cups; 120g) Fruity Pebbles cereal
1/4 cup (20g) milk powder
1 tablespoon (12g) sugar
1/4 teaspoon (1g) kosher salt
6 tablespoons (85 g) butter, melted

Fruity Pebbles Marshmallow Cookies

16 tablespoons (2 sticks; 225g) butter, at room temperature
1 1/4 cups (250g) granulated sugar
2/3 cup tightly packed (150g) light brown sugar
1 large egg
1/2 teaspoon (2g) vanilla extract
1 1/2 cups (240g) flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1.5g) baking soda
1 1/4 teaspoons (5g) kosher salt
1 recipe Fruity Pebbles Crunch
1 1/4 cups (65g) mini marshmallows (I used fruity marshmallows but regular mini’s work too. Make sure the marshmallows are not stuck together.)

Directions

Fruity Pebble Crunch

  1. Preheat the oven to 275°F.
  2. In a large bowl, stir together the Fruity Pebbles, milk powder, sugar, and salt until well combined.
  3. Add the butter and mix until the cereal is fully covered.
  4. Spread the cereal mixture on a parchment or Silpat-lined sheet pan.
  5. Bake for 20 minutes until the cereal mixture looks toasted, smells buttery, and is crunchy when cooled slightly and chewed.
  6. Cool the Fruity Pebble crunch fully before storing or using in a recipe (this took about 15 minutes for me). (Note: the Fruity Pebble Crunch can  be stored in an air tight container at room temperature for about a week or in the fridge or freezer for about a month).

Fruity Pebbles Marshmallow Cookies

  1. Using a stand mixer, beat together the butter, sugar, and light brown sugar on medium-high for 2-3 minutes.  Scrape down the bowl.
  2. Add the egg and vanilla, and beat for 7-8 minutes.
  3. In a medium sized bowl, stir together the flour, baking powder, baking soda, and salt.
  4. With the mixer on low, add the flour mixture to the wet ingredients, and mix until the dough comes together (no more than 1 minute).  Scrape down the bowl with a spatula,
  5. With the mixer on low speed, stir in the Fruity Pebble crunch until evenly distributed through the dough (30-45 seconds).
  6. Stir in the mini-marshmallows until incorporated.
  7. Using a cookie or ice cream scoop, portion the dough onto a parchment-lined sheet pan.  Flatten the dough balls slightly.
  8. Wrap the sheet pan with plastic wrap and refrigerate for at least 1 hour or up to 1 week.  Or put the dough in the freezer for about 30 minutes.  (Important note: do not bake the cookies using room temperature dough.  They will spread too much and become a big mess.).
  9. Preheat the oven to 375°F.
  10. Place the chilled dough disks at least 4 inches apart on a parchment or Silpat lined sheet pan (I usually only bake 6 cookies per sheet pan.)
  11. Bake the cookies (1 cookie sheet at a time, and rotate half way through baking time to ensure even baking) until the edges are slightly browned, and the center is no longer doughy (You will have to experiment with bake times.  If you refrigerated your cookie dought, the approximate bake time for 2 3/4 ounces dough discs is 18 minutes; bake time for a tablespoon cookie scoop is about 7 minutes.  If your cookie dough is frozen, add about 1 minute extra to the bake time.).
  12. Cool the cookies on the sheet pan.

Note: The cookies can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

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