All-Crunch Cookie: breakfast for dessert

I love my sweet treats and living in a neighborhood filled with bakeries tempting me at every turn, I’m never deprived of a sweet-fix.  But even with limitless options of cakes, cupcakes, cookies and brownies of endless varieties, I’ve never seen anything like the treats concocted by pastry chef Christina Tosi of the Momofuku Bakery and Milk Bar in NYC.  Her offerings include the sweet and salty bits of her favorite treats like chips, marshmallow fluff, pretzels and brands of cereal I haven’t eaten in over a decade.  One of my favorite Momofuku recipe is the All-Crunch Cookie; a cookie so unique and colorful I couldn’t wait to get in the kitchen and make a batch of my own.  They’re so fun to make and share, they’ll become an instant favorite for anyone that enjoys baking.

All-Crunch Cookie

1 cup unsalted butter, room temp
2/3 cup sugar
3/4 cup light brown sugar
1/2 tsp vanilla extract
1 large egg
2 cups plus 1 1/2 tsp flour
1/2 tsp baking powder
1/4 baking soda
1 tsp salt
6 cups any variety of cereal ‘crunches’ loosely packed (see below*)

1 With a mixer, cream butter and sugars at medium-high speed until fluffy. 2 Incorporate vanilla and egg. 3 Add all dry ingredients except for crunch. Mix on low-speed, just until the dough comes together and all ingredients are combined. 4 Add crunches and mis on low-speed until evenly dispersed throughout. 5 Using a large spoon, shape dough into 12 balls of equal size, place 2 inches apart on baking sheet. 6 Refrigerate for 1 hour. 7 Heat oven to 350, bake for 15 minutes.  In oven, cookies will puff, crackle and spread. 8 Let cookies cool completely on cookie sheet before serving.

* Crunches mix’s:

Cap’N Crunch:
4 1/2 tbsp butter, 4 3/4 cups cap’n crunch’s crunchberries cereal, 2 tbsp sugar, 1 tsp salt, 4 tbsp nonfat milk powder

Fruity Pebbles Crunch:
1 1/2 cups butter, 13 cups fruity pebbles cereal, lightly crushed with hands to half the volume, 1/3 cup sugar, 1 tbsp salt, 10 tbsp nonfat milk powder.

1 Heat oven to 275. 2 In microwave, melt butter in a large bowl. 3 Toss dry ingredients to distribute evenly. 4 Add melted butter and toss again so ingredients adhere to one another. 5 Spread 1/2 inch layer of mixture on baking sheet lined with parchment paper. 6 Bake for 20 minutes until it begins to brown. 7 Remove from oven, cool completely and break into dime-size clusters before using.

Enjoy!
xo,

Lauren

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