Yep. I went and put Frosted Flakes (the cereal!) into cookies. But not just Frosted Flakes. First, I toasted them up with butter, a pinch of sugar, and a dash or salt, creating a crazy addictive caramelized crunch. The stuff is a little too easy to snack on, so you may have a bit of trouble getting all of it into the finished product!
Oh, and there are sprinkles... like A LOT of sprinkles, because they make everything better (and cuter).
The resulting flavor is something kinda like a birthday cake, except with a ton more texture, and hints of caramel. I might be just a little obsessed.
These cookies were totally inspired by Momofuku Milk Bar. If you aren't familiar, it's a New York bakery that is the creator of crazy-yet-genius baked goods like crack pie and a slew of incredible cookies.
They released a cookbook a couple years back, and to say I am still completely smitten would be a huge understatement. One section of recipes is all about "crunches," made with everything from Fruity Pebbles to Ritz crackers. I decided to create a spin off of the Corn Flake crunch, and make one with Frosted Flakes. So. Freakin. Good.
I know these won't be winning any "Beautiful Cookie" awards, but the taste more than makes up for what they lack in appearance. And the cookie texture itself? It's my absolute favorite. The inside is perfectly chewy, interspersed with caramel-y crunch, while the edges get nice and crisp.
A little note about the dough: You absolutely must chill the cookie dough balls at least 2 hours prior to baking (I usually just let mine hang out in the fridge overnight). The dough is crazy soft, and if you want them to be cookie-shaped and not just one big pool, chilling is mandatory. They're worth the wait, I promise!
Rachael's kind of amazing at over-the-top cookies. Don't forget to try her Butterfinger cookie sandwiches and super stuffed chocolate chip cookies too!
Frosted Flake Funfetti Cookies Recipe
Ingredients
For the Frosted Flake Crunch:- 5 cups frosted flakes
- 8 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 3/4 cup brown sugar, tightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sprinkles
Directions
For the Frosted Flake Crunch:
- Preheat oven to 275°F.
- Add the Frosted Flakes to a large bowl, and crush them up just a bit, so they are roughly 1/2 to 1/4 their original size.
- Add in the remainder of the ingredients, and toss to combine.
- Pour the mixture out on a baking sheet and bake in the oven for 20-30 minutes until golden. Allow to cool on baking sheet, then crumble the mixture with your hands.
For the Cookies:
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the egg and vanilla, and beat on high for 10 minutes, until fluffy and light in color.
- In a bowl, combine the flour, baking powder, baking soda, salt, and sprinkles. Add this along with the Frosted Flake crunch to the mixer, and mix on low until combined.
- Scoop 1-2 tablespoon-sized balls onto a cookie sheet, and chill for at least 2 hours, and up to a week.
- When ready to bake, preheat oven to 375°F. Line a couple baking sheets with silicone baking mats or parchment paper. Place the cookies 3 inches apart (I usually fit 8 cookies on a standard baking sheet). Bake for 8 minutes, until edges are browned and the center is just beginning to turn golden (It's alright if the middles look a little underdone; they'll set up as they cool). I bake two sheets of cookies at a time, side-by-side.
- Allow cookies to cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely. Cookies should stay fresh in an airtight container for at least a week.
Recommended Equipment
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