Whether you're swapping out peanut butter for marshmallow fluff or adding Milk Bar's famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. I tried them with both bagged marshmallows cut in half, and with mallows mixed in the dough for half size cookies. I really wish, though, that I had listened to my instincts and added either chopped up dried chewy strawberries, or an equal amount of crushed (not pulverized) freeze-dried strawberries.

There are a lot of bonus toppings, icings and glazes in here, so you're really getting even more recipes than are in the book. After recently reading Christina Tosi's memoir/cookbook Dessert Can Save the World, I wanted to check out some of her cookbooks. While I like Tosi's story and she seems like a super fun and creative person, her desserts are just too over the top for me. I didn’t have a medium-sized scoop, so I used an ice-cream scoop, and the batter made 6 cookies that baked beautifully and evenly, measuring 4 inches in diameter!

A mind-blowing collection of over 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie. This one is as the title states, All About Cookies which makes sense as that is what her bakery were first known for. From day one Milk Bar has been All About Cookies and now Christina Tosi is letting you in on the fun.

I made this twice, and the picture is the 2nd time, because the first time had the entire top of each cookie covered in blueberry compote.

And all that creativity is meant to rub off: Through over 100 recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. She always lets you know when ingredients must not be substituted and why; likewise, she also lets you know when it is ok to go for a cheaper or more run-of-the-mill version of an ingredient. In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar's fan favorites. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. I’ve gone deep into our bag of tricks, brushed up on baking science, even reinvented a few of the Milk Bar classics or some of our favorite flavor stories.

I remember my father making me drink the cereal milk when we were on camping trips because he didn’t want to put milk in the trailer’s septic tank or whatever. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon.If ever I did it again, I would just make the caramel as I normally do, stream in everything slowly, and then cook to a soft set caramel. Chipless Wonders: I can’t even believe I made a cookie without chocolate, or coconut, or some other kind of add-in. I thought for sure that the Ritz crackers would not be crispy on the second (or third) day, but they were, and what I have learned is that I can never be alone in a room with these cookies because I cannot be trusted. This is a great book on cookies and covers several unique cookie categories and almost all the recipes are creative and fresh. Rating rn is based on the initial runthrough and I'll update after I try a few recipes and if things change.