Because nothing is ever trashy when it is en Français.
For nutritionally-questionable cereal lovers among us; you know who you are, and I am one of you. There are plenty of delicious (but maybe not the most nutritious) things which have been cut out of my diet since I was a kid. I eat enormous amounts of kale and also spinach. enough, I feel, to accommodate my massive cereal addiction. It’s all about balance, right? Eat the rainbow?
Tasting notes: Think vanilla, but less grandma’s vanilla and more funfetti vanilla: a cleaner, slightly sweeter taste with a candy finish, with the cereal adding the essence of fruity pebble more than an overt “cereal in milk” flavor. It’s not naked cereal, either; this is the Momofuku fruity pebble crunch, which gives the cereal a big more stability and punch in baked goods. Coating and toasting the cereal prior to inserting it into these cookies keeps the krispy (with a K) aspects intact, resulting in a tender cookie with an unbeatably fun texture. You’ll notice also that the fruity pebbles act as “natural” (and I use that term very loosely) sprinkles in this.
Easy to make, also, and a bit more foolproof than Momofuku’s standard fruity pebble marshmallow cookie. I wouldn’t say they’re easier to make from a dough-mixing perspective (about the same there: standard cookie), but the absence of marshmallows makes them much less prone to burning once they’re in the oven, and less weird spread factor. I’ve always liked wafer cookies for their slice-and-bakishness and uniformity, and you can fit a lot of them on a sheet pan thanks to zero spread.
I love these. You will love these. You will consider attempting this with every single one of your favorite cereals.
Wait; that’s just me? I’m okay with that.
Let’s do this.
Cookie of my own design; fruity pebble crunch from the Momofuku Milk Bar Cookbook by Christina Tosi.
Fruity Pebble Crunch Sables
for the crunch:
- 2 1/2 cups of fruity pebbles
- 1/4 cup of milk powder
- 1 tablespoons of sugar
- 1/4 teaspoon of kosher salt
- 6 tablespoons of unsalted butter, melted
for the cookies:
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 egg yolks
- 1 tablespoon clear vanilla extract
- 2 cups all-purpose flour
- 2 cups Fruity Pebble Crunch (from recipe above)
Preheat oven to 275˚F. Line a baking sheet with parchment paper.
Pour the fruity pebbles in a medium bowl. Add the milk powder, sugar and salt and toss with your hands to mix. Add the butter and toss with spatula until pebbles are uniformly coated and have formed small clusters.
Spread the clusters on to your prepared sheet pan and bake for 20 minutes, until toasted and buttery-smelling. and delicious.
Remove from oven and transfer to a wire rack to cool completely prior to using.
Remove bowl from stand mixer and use your spatula to incorporate any dry patches that like to hang out at the bottom (it happens all the time to me, so really get in there and get everything blended.) Fold in the fruity pebble crunch gently and purposefully: you don’t want to crush it up to nothing, so every stroke counts here. You want even incorporation but you don’t want to break down the crunch too much.
Divide the dough into 2 equal portions. Roll each portion into a log about 10 inches long. You don’t have to be that exact: if you like a smaller or larger cookie, please roll in whatever size you wish. Wrap the logs in plastic wrap and refrigerate until firm, at least 4 hours or overnight.
Position a rack in the middle of the oven and preheat to 350˚F. Line a baking sheet with parchment paper.
Using a sharp knife (I use a paring knife), cut each unwrapped log crosswise into slices 1/4 inch thick. Place the cookies 1 inch apart on the prepared sheet pan. I usually cut only as many cookies as will fit on my baking sheet and keep the rest unsliced in the fridge until it’s their turn in the oven.
Bake the cookies until the edges and bottoms are just slightly golden, 11 to 12 minutes. Really watch these, because like any simple sugar cookie, it only takes a minute to go from perfect to overdone. Let the cookies cook on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days. These freeze super well too, for up to 2 months.