Ingredients
Method
- In a small bowl, whisk together 355 g all-purpose flour, 25 g powdered milk, 2 teaspoon coffee grounds, 1 teaspoon cream of tartar, ¾ teaspoon baking soda, and 1 ½ teaspoon kosher salt. Set aside. Add 227 g unsalted butter and 350 g granulated sugar to the stand mixer bowl, and with the paddle attachment beat for 2–3 minutes on medium to medium high speed until light and fluffy.
- Add 1 large egg, and 1 tablespoon vanilla extract. Beat for 2–3 minutes more on medium speed until very light and fluffy.
- Add the flour mixture, and mix on the lowest speed just until combined (no more than 20–30 seconds).
- Add 45 g fruity pebbles cereal, 70 g Lucky Charms marshmallows, and 100 g white chocolate chips or chunks . Mix for no more than 10 seconds more. Use a rubber spatula to gently mix through the dough to ensure the mix-ins are evenly distributed.
- Scoop the dough into 1 ½ oz (45 g) portions using a cookie scoop, or use your hands to pinch into portions that look about 2 tablespoons in size each.
- Add 65 g Fruity Pebbles cereal to a small bowl. Roll into balls with your hands, and roll each ball in the Fruity Pebbles until covered all over.
- Place dough balls on a baking sheet and cover with plastic wrap. Refrigerate at least 1 hour and up to overnight.
- When ready to bake, Preheat oven to 350˚F (180˚ C). Place cookies on a parchment or silicone lined sheet pan, spacing at least 3 inches apart.
- Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the tops begin to crackle, 12–14 minutes.
- Allow cookies to cool on the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Video
Notes
The recipe yield depends on how large you scoop the dough. You could make anywhere from 12 larger bakery-style cookies to 20-24 small cookies.