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
Ingredients
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
Instructions
Reese’s Puffs Crunch
- Preheat oven to 275 degrees F. and line a baking sheet with parchment paper or a silicone mat.
- 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.
- 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
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Cream butter and both types of sugar in the bowl of a stand mixer for 2-3 minutes.
- Add egg and vanilla extract to creamed butter and sugar and beat on medium speed for 5-7 minutes.
- Add whisked flour mixture to the creamed butter sugar and egg mixture. Beat on low just until incorporated.
- Add Reese’s Puffs crunch and mix on low just until evenly incorporated.
- Add semi-sweet and peanut butter chips, mix on low just until evenly incorporated.
- Finally add mini marshmallows and mix on low just until evenly incorporated.
- 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).
- 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.
- Allow cookies to cool, then store in an airtight container for up to 1 week.
Notes
Make sure and keep cookie dough chilled till the very last minute to prevent excessive spreading.
