Yield: ~9-12 Very Large (~6 oz) or ~18-24 Medium Cookies
Ingredients
- 1-1½ cup Fruity Pebbles or fruity cereal
- bag of strawberry marshmallows
- large bar of white chocolate or bag of regular marshmallows
- 1½ cup white Sugar
- 1½ cup cake Flour
- 1½ cup flour
- 1 cup cold cubed butter (~20 pieces)
- ¾ tsp baking soda
- 1 tsp corn starch
- ½ tsp Salt
- 2 eggs
*Lower-Sugar Option: Replace chocolate chips with Lily’s version, brown/white sugars with Swerve variants
Utensils
- Electric mixer (If using stand mixer, paddle attachment is preferred. Hand mixing with a utensil would be very difficult!)
- Mixing bowl
- 1-2 baking pans of equal or around equal size
- Scale (optional)
- Parchment paper
Let’s Make It!
- In mixing bowl, on medium setting, combine sugars and butter until butter is no longer visible.
- Add the egg and mix until combined.
- Add flours, cornstarch, baking soda, and salt. On low setting, mix and/or pulse until just combined. Do not overmix.
- Add fruity cereal and lightly mix/pulse briefly. If cereal do not fully combine, use your hands to gently fold into the dough.
- Refrigerate cookie dough for an hour.
- Preheat oven to 410°F and layer parchment paper onto one of the baking pans.
- Take the cookie dough out of the fridge and using your hands, create a cookie well. Place large cut up chocolate bar piece or a regular marshmallow on one side and a strawberry marshmallow on the other. Fold and cover this filling with cookie dough and loosely mold into a ball. Place onto baking sheet.
- Bake 11-12 minutes for larger cookies, 8-11 minutes for smaller ones.
- When done, take out of oven and let cool on pan for around 1 hour. They will harden and get more structured after a few hours. If you’re in a rush, 15 minutes after taking them out of the oven, stick in fridge for a few minutes.
- Can be stored at room temperature for around a week. If storing in a fridge, they may dry out so store them with a slice of bread.
Notes & Alternatives
- *Dough can be refrigerated for around an hour beforehand to help hold its shape upon baking. This is because heat can cause them to start to spread out. You will still likely get large cookies without this though. Additionally, letting the dough sit for a bit usually results in better flavor and texture due to a breakdown of proteins and enzymes. Two for one!
- Cake flour can be substituted with equal amount of regular flour.
- Cookies in a sealed container will last several days. Place 1-2 slices of bread in the container to keep moist. Cookies can also be frozen and thawed.
- Idea: These cookies are very flexible, you can add all different types of cereal! You can also check out my dark chocolate peanut butter marshmallow version or regular chocolate chip.