Trix (Fruity Pebbles) Cookies

***DO NOT PREHEAT OVEN*** Cookies need to chill 30 mins and oven takes 14 minutes to reach temp. Made 1.7 oz and baked for 20 minutes from chilled. Made 24 Cookies. ***existing frozen balls, let dough balls sit at room temp 5–7 minutes—just enough to soften slightly, not fully thaw. To increase moisture: crack open, add 5-6 white chocolate chips inside and remold close. Next, hold the dough ball and brush with heavy cream on the sides, bottom, and the top edge, stopping just below the cereal. Bake at 325°F instead and pull sooner. ***Baked for 16 mins after slightly thawed while oven preheated, adding more chips and brushed cream. Flatten out too.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a stand mixer, cream butter and sugar until light and fluffy.

Step 2

Mix in lemon juice, blueberry emulsion, lemon emulsion, and food coloring. Seems like a lot of blue but it lightens when it bakes. Use a generous ¼ tsp.

Step 3

Beat in eggs and yolk.

Step 4

Add flour, cornstarch, salt, baking powder, and baking soda. Mix until just combined.

Step 5

Fold in white chocolate and cereal.

Step 6

Weigh cookies to 1.7 ounces (originals were 5-6 ounces) and roll in more cereal. *Try leaving them off and drizzling on white candy melts, sticking on cereal after??

Step 7

Chill in fridge for 20-30 min. Oven takes 14 minutes to come to temperature.

Step 8

Bake from this semi-frozen state for about 11–13 minutes at 325°F. Flatten halfway thru. Watch closely: Edges should look set. Centres should still look slightly glossy/soft. 4. Remove tray and let cookies cool on the sheet 10 minutes before moving.

Step 9

Bake at 350°F on a parchment lined sheet for 20 min until baked to your desired texture. Flatten after 10 minutes in oven as they don’t spread much.

Step 10

Put recipe thru Ai to be less dry, chewier texture: • 198 g unsalted butter, room temp • 150 g white sugar • 150 g brown sugar • 2 large eggs + 1 extra yolk • 2 tbsp lemon juice • 1 tsp blueberry emulsion • 1 tsp lemon emulsion • Blue gel food colour (¼ tsp, generous) • 360–380 g all‑purpose flour • 32 g cornstarch • 1 tsp fine salt • ½ tsp baking soda (NO baking powder) • 10–15 g corn syrup (chew booster) • 1–2 tbsp instant skim milk powder (optional but recommended) • 1 cup white chocolate chips • 1 cup Fruity Pebbles (plus extra for rolling)

Step 11

White chocolate drizzle: use 2–4 g (½–1 tsp) neutral oil (coconut oil) per 100 g white chocolate. Coconut oil will harden to a snap, vegetable oil will stay soft. Melt white chocolate in the microwave:• 20 seconds → stir• 15 seconds → stir• 10 seconds → stir. Add 2 g oil and stir. Lift the spoon — if the drizzle falls in thin ribbons, you’re good. If still thick, add 1 more gram of oil at a time. Warm a metal spoon under hot water. • Dry completely and dip into the melted chocolate Hold your spoon high, 6–8 inches above the cookie. Add cereal on top of cookie by sticking it on the chocolate drizzles….dip or stick on?