Monday, 20 February 2012

Sticky Bun Cookies

Finished! I’m done reading the Momofuku Milk Bar Cookbook, cover to cover, and it was exhilarating!  I love how this book has many mini-recipes that can be added to other recipes or combined to make desserts/snacks that are out of this world! It encourages the reader, and inspires me, to be creative and experiment with flavor combinations.  Best book ever!

So here’s my first of many inventions inspired, adapted, and borrowed from the Milk Bar Cookbook.  It’s an attempt to make a cookie that reminds you of a sticky bun – cinnamon-y and toffee-y. 

Check out the verdict at the end of the post!

Sticky Bun Cookies
Components adapted from Momofuku Milk Bar Cookbook.
Makes 13 cookies.

Cinnamon Toast Crunch Recipe
*Makes an awesome snack on its own!

80g white bread (1/8 of a loaf or 1 kaiser bun, which is what I used)
¼ cup brown butter (microwave butter for 2 minutes until golden brown, check at the 1.5 minutes)
¼ cup sugar
½ teaspoon cinnamon

1.       Heat oven to 325 degrees F.
2.       Tear bread into ½ inch pieces and put in a bowl.
3.       Pour in brown butter, toss, and let sit for 1 minute.
4.       Spread on a baking sheet lined with parchment paper or silicone mat.
5.       Bake for 20 minutes.  Should be crispy.  Cool completely before using in the recipe.
Kaiser bun I used for the cinnamon toast crunch.

Cinnamon toast crunch after baking.

Graham Clusters Recipe
*Makes an awesome snack on its own!

¼ cup + 1 Tablespoon graham cracker crumbs
1 Tablespoon milk powder
½ Tablespoon sugar
1 Tablespoon butter, melted
1 Tablespoon milk

1.       Preheat oven to 250 degrees F.
2.       In a bowl, toss graham crumbs, milk powder, and sugar.
3.       Whisk butter and milk, and pour into graham mixture.  Toss to coat.
4.       Lay crumbs onto baking sheet lined with parchment paper or silicone mat.
5.       Bake for 25 minutes.  The cluster will harden as they cool.  Cool completely before using in recipe.
Graham clusters after baking.
Cookie Recipe
½ cup salted butter, room temperature
1/3 cup sugar
1/3 cup packed brown sugar
½  egg
½ teaspoon vanilla syrup or ¼ teaspoon extract
½ teaspoon cinnamon
¾ cup bread flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1 ½ cup cinnamon toast crunch
½ cup graham clusters (or however much the recipe above makes)
¼ cup roasted pecans, coarsely chopped
¼ cup toffee bits

1.       In a large bowl, cream butter and both sugars with a beater on medium high for 2-3 minutes.
2.       Add egg and vanilla, and beat for 7-8 minutes.  Add cinnamon and beat until combined.
3.       Add flour, baking powder, baking soda, and salt, and mix on low just until dough comes together (1 minute).
4.       Add cinnamon toast crunch, graham clusters, pecans, and toffee bits.  Fold in with a spatula.
5.       Scoop dough using an ice cream scoop and place on a baking sheet.  Refrigerate for 1 hour.  Do not bake un-chilled dough.

To bake:
6.       Preheat oven to 350 degrees F.
7.       Place cookie dough rounds onto a baking sheet lined with parchment paper or silicone mat, 4 inches apart.
8.       Bake for 12 minutes.  Cool on baking sheet before removing to a rack.

Dough scooped out and ready for the fridge.

Verdict:  This is a very rich buttery cookie!  Great cinnamon and toffee flavor, and crunch from the cinnamon toast crunch and pecans.  I really liked the multiple textures of crunch and soft dough!  Plus, your kitchen smells like heaven for the rest of the day!  I gave these to my sister and friends who also liked them.

1 comment:

  1. These cookies sound so good and I think I need a cookie right now.