Cookies that are thick and soft, filled with white chocolate chips and fruity pebbles cereal.
INGREDIENTS
– 1 cup unsalted butter, cold and cubed– 1 cup brown sugar, packed– 1/4 cup granulated sugar– 2 large egg– 1 Tablespoon vanilla– 3 1/4 all purpose flour– 1 teaspoon cornstarch– 1 teaspoon baking soda– 1 teaspoon salt– 1/2 cup `crushed fruity pebbles cereal , (1/2 cup AFTER being crushed – so about 1 cup pre-crushed)– 1 cup fruity pebbles cereal (uncrushed)– 1 1/2 cup white chocolate chip
INSTRUCTIONS
Put two big aluminum cookie sheets with parchment paper aside. The oven should be 410 degrees F.
Step 1
Cream the sugars with the butter for 3 minutes on high speed in a stand mixer with a paddle attachment after whipping the butter for 1 minute until light and fluffy.
Step 2
After scraping the bowl, add the eggs and vanilla. Whisk together. Add the flour, cornstarch, baking soda, and salt and mix by hand or on the lowest mixer speed until just mixed.
Step 3
Reserve 1/8 cup of white chocolate chips, then combine crushed cereal, regular cereal, and white chocolate chips. Low-speed mix until just mixed.
Step 4
Make 8 baseball-sized dough balls and place 4 on each cookie sheet. Press reserved add-ins by hand.
Step 5
Bake 9-10 minutes. They should be thick, tall, sticky, and somewhat golden. After 5 minutes on the pan, carefully move the cookies to a cooling rack to finish cooling. Enjoy!