Frosted Flake Funfetti Cookies are crazy and awe inspiring. Filled with crunchy Frosted Flakes and colorful sprinkles.
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!
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