Reese’s Puffs Marshmallow Cookies

November 5, 2012

in American,Cookies,Drop,Recipes

Reese's Puffs Marshmallow Cookies

So I finally ordered and received my copy of Momofuku Milk Bar cookbook last week. I honestly couldn’t wait to dive in; I’ll give you a full review later on. But for now I wanted to share these cookies with you.

Inspired by the genius Christina Tosi’s cornflake chocolate chip marshmallow cookies, I came up with these Reese’s Puffs Marshmallow cookies. I think the size of the cereal was too big to hold the cookie together so they spread quite a bit during baking. But regardless of the speed, they tasted just as you would expected they would. One bite and you are overwhelmed with a number of flavors and textures. Simply divine!

Reese's Puffs Marshmallow Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 24
Reese's Puffs Crunch
  • 150 grams Reese's Puffs Cereal
  • 30 grams milk powder
  • 15 grams granulated sugar
  • 2 grams kosher salt
  • 85 grams unsalted butter, melted
Reese's Puffs Marshmallow Cookies
  • 240 grams all purpose flour
  • 2 grams baking powder
  • 1.5 grams baking soda
  • 5 grams kosher salt
  • 225 grams unsalted butter, room temperature
  • 250 grams granulated sugar
  • 150 grams light brown sugar
  • 1 egg
  • 2 grams vanilla extract
  • 200 grams Reese's Puffs crunch
  • 65 grams semi-sweet chocolate chips
  • 65 grams peanut butter chips
  • 50 grams mini marshmallows
Reese's Puffs Crunch
  1. Preheat oven to 275 degrees F. and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl toss cereal, milk powder, granulated sugar, and salt until combined. Pour melted butter over coated cereal and stir until well combined.
  3. Pour cereal onto prepared baking sheet and smooth out so that you end up with a single layer. Bake for 20 minutes. Remove from baking sheet from oven and allow cereal crunch to cool before adding it to the cookie batter.
Reese's Puffs Marshmallow Cookies
  1. Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  2. Cream butter and both types of sugar in the bowl of a stand mixer for 2-3 minutes.
  3. Add egg and vanilla extract to creamed butter and sugar and beat on medium speed for 5-7 minutes.
  4. Add whisked flour mixture to the creamed butter sugar and egg mixture. Beat on low just until incorporated.
  5. Add Reese's Puffs crunch and mix on low just until evenly incorporated.
  6. Add semi-sweet and peanut butter chips, mix on low just until evenly incorporated.
  7. Finally add mini marshmallows and mix on low just until evenly incorporated.
  8. Scoop dough onto a baking sheet lined with parchment paper or a silicone mat. Place them close together so you end up with 4 rows of 6 cookies. Cover tightly with plastic wrap and place in the refrigerator to chill for at least 1 hour (can be left overnight).
  9. When ready to bake. Pre-heat oven to 375 degrees double stack a baking sheet and line the top sheet with a silicone mat. Bake 8 cookies per baking sheet for about 14-16 minutes.
  10. Allow cookies to cool, then store in an airtight container for up to 1 week.
Make sure and keep cookie dough chilled till the very last minute to prevent excessive spreading.
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