FRUITY PEBBLES MARSHMALLOW COOKIES

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INGREDIENTS

Fruity Pebble Crunch

  • 120g fruity pebbles

  • 20g milk powder

  • 15g sugar

  • 1g salt

  • 86g unsalted butter, melted

Cookies

  • 225g unsalted butter, room temperature

  • 250g sugar

  • 150g brown sugar

  • 1 egg, room temperature

  • 1 tsp vanilla

  • 250g flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1 1/4 tsp salt

  • 65g mini marshmallows

INSTRUCTIONS

  1. Preheat oven to 275 F.

  2. Mix the fruity pebbles, milk powder, sugar, and salt in a medium sized bowl. Add in the melted butter and stir to make clusters.

  3. Spread on a baking sheet lined with parchment paper, and bake for 20 minutes. Set aside to cool.

  4. Beat the butter and sugars together for 4-5 minutes.

  5. Add the egg and vanilla. Beat for 5 minutes.

  6. Turn the mixer to low, and add in the flour, baking powder, baking soda, and salt. Mix until combined.

  7. Add in the fruity pebble crunch and mini marshmallows, mix until combined.

  8. Form dough balls and freeze or place in fridge overnight.

  9. Preheat oven to 325 F and bake for 15 minutes.

  10. Let cool on cooling rack.