Stockholm Honeymoon Cardamom Brown Butter Cookies

🥘 Ingredients

• Fruity Pebbles cereal
  50 g
• all-purpose flour
  250 g
• baking powder
  2 g
• baking soda
  2 g
• caramel coffee cashews
  60 g
• freeze-dried strawberries
  25 g
• granulated sugar
  150 g
• ground cardamom
  4 g
• kosher salt
  6 g
• large egg
  1
• large egg yolk
  1
• light brown sugar
  100 g
• nonfat milk powder
  10 g
• pure vanilla extract
  10 g
• unsalted butter
  45 g
• unsalted butter (Plugra or European-style)
  225 g

🍳 Cookware

• small saucepan
• large bowl
• hand mixer
• baking sheets
• wire rack

1. 1

   In a small saucepan , melt cubed unsalted butter (Plugra or European-style) with ground cardamom over medium heat.

   unsalted butter (Plugra or European-style): 225 g, ground cardamom: 4 g
2. 2

   Stir continuously with a spatula until butter foams, milk solids caramelize to a deep amber, and a nutty aroma develops.
3. 3

   Immediately pour into a heatproof bowl and chill in refrigerator until solidified but soft and scoopable, about ⏱️ 45 minutes .
4. 4

   In a small bowl, toss Fruity Pebbles cereal , nonfat milk powder , and kosher salt . Drizzle with melted unsalted butter and toss to coat.

   Fruity Pebbles cereal: 50 g, nonfat milk powder: 10 g, kosher salt: 2 g, unsalted butter: 45 g
5. 5

   In a large bowl , cream the solidified cardamom brown butter, granulated sugar , and light brown sugar with a hand mixer until light and fluffy, ⏱️ 2 minutes .

   granulated sugar: 150 g, light brown sugar: 100 g
6. 6

   Add large egg , large egg yolk , and pure vanilla extract ; beat until smooth.

   large egg: 1, large egg yolk: 1, pure vanilla extract: 10 g
7. 7

   In a separate bowl, whisk together all-purpose flour , baking powder , baking soda , and kosher salt .

   all-purpose flour: 250 g, baking powder: 2 g, baking soda: 2 g, kosher salt: 4 g
8. 8

   Add dry ingredients to wet mixture, stirring until just combined.
9. 9

   Gently fold in the Fruity Pebble Crunch, chopped freeze-dried strawberries , and chopped caramel coffee cashews .

   freeze-dried strawberries: 25 g, caramel coffee cashews: 60 g
10. 10

    Scoop dough into 50g balls onto parchment-lined baking sheets , spacing 2 inches apart. Chill dough balls in refrigerator for at least ⏱️ 1 hour (or overnight).
11. 11

    Preheat oven to 350°F (175°C). Bake cookies for ⏱️ 10 to 12%minutes until edges are golden brown and centers are just set. Cool on pan for ⏱️ 5 minutes , then transfer to a wire rack .