Sometimes the recipes that are the hardest are the ones that taste the best! I love to bake and be in the kitchen for hours but I’m not a fan of complicated and fussy recipes. About once every year I forget that and make a fussy recipe anyways. Then I remember why and don’t make another one for year. It’s a vicious cycle.
Sometimes a recipe you grab from the internet or Pinterest is a dud. It happens. When the dud recipe comes from a book that’s a whole other thing. I’ll keep trying and trying and wondering what I’m doing wrong. Why mine doesn’t look anything like the picture in the book.
These Momofuku Cookies aren’t a dud but I’ve made them a few times and each time I’ve had the same problem. I wonder if they tested the recipes in a home kitchen at all?
They’re fussy but delicious!
Momofuku recipes are notoriously tricky. Once you get used to making all the different components the dough comes together pretty quickly. I always do a tester cookie first to check the oven temperature and baking time are ok before I bake a whole tray. I had difficulties with the cookies spreading last time and this round was no different.
In a completely scientific* test I found that baking the cookie dough from frozen at 325 F for 15 minutes worked best for me. I’ve read that baking the cookies for 8 minutes at 375 from refrigerated dough also works.
120g fruity pebbles
20g milk powder
86g unsalted butter, melted
225g unsalted butter, at room temperature
150g light brown sugar
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
65g mini marshmallows
- Preheat the oven to 275 F. Pour the fruity pebbles, milk powder, sugar and salt into a medium sized bowl. Toss to mix. Add in the melted butter and stir to make clusters.
- Spread on a silpat lined baking sheet and bake for 20 minutes until toasted. Set aside to cool.
- Make the cookies. In the bowl of an electric mixer beat together the butter and sugars for 2-3 minutes. Add the egg and vanilla. Beat for 7 minutes.
- With the mixer running on slow add in the flour, salt, baking powder and baking soda. Mix for no more than 1 minute. Add in the fruity pebble crunch and mini marshmallows and mix until just combined.
- Take 1/3 cup worth of dough and place a few inches apart on a baking sheet. Freeze overnight and bake at 325 F for 15-18 minutes. Cool completely and store in an air tight container.
I used french vanilla marshmallows cut into small pieces. This is how I made the cookies. The original did not work for me.