Tuesday, September 16, 2014

Ritz Crunch Cookies

So the good news is, we already know that Ritz crackers taste good in desserts.  I mean, I kinda always knew that because have you ever bitten a Ritz cracker and then immediate tossed a few chocolate chips into your mouth?  

.....Yeah, me either.  

But I would "assume" it tastes pretty damn good.  If I had to guess. 

So what I'm saying is, these cookies would be pretty good with some chocolate chips tossed in too.  And I almost did that but decided to hold back and let the salty Ritz cracker shine through.  Plus I liked the idea of a monochromic cookie for some reason.  They look so unassuming but they're riding the train straight to Flavortown, USA.  First class.  

Now I'm Guy Fieri.  Sorry.  
Anywayz, these cookies use the same little trick that these beauties do and my god, it's a dangerous recipe to have in your arsenal.  I'm talking about that Momofuku-style crunchy goodness that makes me just wanna cover the whole batch in milk and have at it with a spoon.  

So replace the Frosted Flakes in that recipe with Ritz crackers.  Yeah.  It's even more phenomenal than you're imagining.  Flavortown.  U-S-A.
Here's the recipe!

Ritz Crunch Cookies 
makes approximately 18 cookies


For the Ritz Crunch

  • 110 grams Ritz Crackers (1 sleeve)
  • 1/2 cup sugar
  • 1/4 cup milk powder
  • 1/2 teaspoon salt
  • 7 tablespoons butter, melted
For the cookies
  • 2 cups flour
  • 1/2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks (12 tablespoons) of unsalted butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • sea salt to finish
1. Preheat oven to 275 and line a baking sheet with parchment or silicon mat and set aside.
2. Pour the Ritz crackers into a medium bowl and smash it a bit with your hands to crush it into smaller pieces. Add the milk powder, salt, and sugar and stir to combine. Add the melted butter and stir to coat the cereal. Spread the mix on the baking sheet and cook for 20 minutes, stirring half way through. Allow to cool completely (they should be crunchy and delicious) and reserve 1 1/2 cups. (**This recipe makes more than necessary so save some for snacking!)
3. Make the cookies: Raise the oven to 325 degrees. Line two baking sheets with parchment or silicon mat. Set aside.
4. Brown the butter by melting it over medium-high heat. Once melted, the butter will begin to foam a bit and then subside. Begin swirling the pan and watching for the white bits at the bottom to begin changing color. When they've browned and the butter smells nutty, remove from the heat and set aside to cool slightly. 

5. Mix the flour, baking soda, and salt in a medium bowl and set aside. In a large bowl, whisk the butter and sugars until the sugar is dissolved and the mixture is thick. Add the egg, egg yolk, and vanilla and stir until mixed and glossy. Gradually add the flour and mix until a dough forms (it may look crumbly at first, but it will come together). Then add the reserved Ritz Cracker crunch.
6. Using a 2 tablespoon scoop, divide the dough and shape each portion into a ball with your hands. Leave about 2 inches between cookies. Sprinkle with sea salt, if desired.
7. Bake for 9-11 minutes or until the edges are slightly brown. The centers should be soft and look slightly underdone. Do not over bake! Let cool about 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely. 


Recipe inspired by Momofuku Milk Bar and adapted from How Sweet Eats.

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