Milk Bar's Christina Tosi is 'All About Cookies'

Most New Yorkers have been to or at least are familiar with Milk Bar, the popular bakery that opened in the East Village in 2008 and has since expanded to multiple locations around the city. One of Milk Bar's most popular orders is a Compost Cookie, made up of foods like pretzels, potato chips, graham crackers, coffee, oats, and butterscotch. Milk Bar's latest cookbook, All About Cookies, is directed to the cookie lovers. The bakery's founder Christina Tosi joins to give us the secrets to making the best cookies and take your calls. This segment is guest hosted by Kerry Nolan.   FLUFFERNUTTERS Makes 16 cookies • GF   540g creamy peanut butter 2 cups 2 large eggs, at room temperature 24g vanilla extract 2 T 200g sugar 1 cup 150g light brown sugar 2/3 cup (packed) 8g baking soda 2 tsp 4g kosher salt 1 tsp 1 recipe Vanilla Marshmallows (recipe follows)     1. Heat the oven to 350°F. Pan-spray or line three half-sheet pans with parchment paper or silicone baking mats.   2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the peanut butter,eggs, and vanilla on medium-low until smooth.   3. Add the sugar, brown sugar, baking soda, and salt and mix until just combined.   4. Using a 2-ounce cookie scoop (or a ¼-cup measure), scoop the dough onto the prepared sheet pans. Press a well in the middle of each scoop that is large enough to hold a marshmallow square. Place a marshmallow inside the dough and pinch and form the dough around it to fully encapsulate. It’s okay to squish the marshmallow a bit in the process.   5. Arrange the cookies 5 to 6 per pan with at least 4 inches all around. (These cookies spread!)   6. Bake at 350°F until the edges are just dry and cracks of marshmallow are peeking through, 8 to 9 minutes. The cookies will firm up as they cool.   7. Let the cookies cool completely on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.     VANILLA MARSHMALLOWS Makes sixteen ó-inch squares   75g cool water 5 T, divided 6g vanilla extract 1½ tsp 7g unflavored gelatin 2½ tsp (1 envelope) 100g sugar ½ cup 105g light corn syrup ¼ cup 1. Lightly mist an 8 × 8-inch pan with cooking spray.   2. In a stand mixer bowl, combine 45g (3 tablespoons) of the water and the vanilla. Sprinkle the gelatin evenly over top and let sit to bloom for at least 5 minutes.   3. In a saucepan, combine the sugar, light corn syrup, and remaining 30g (2 tablespoons) water. Cook over high heat until it reaches 235°F.   4. Fit the whisk onto the stand mixer and with the mixer set to the lowest speed, quickly pour the sugar syrup into the bottom of the bowl. The heat will liquefy the gelatin mixture on contact. Once all the syrup is in the bowl, increase the speed to medium and whip for 2 minutes to cool the mixture down.   5. Increase to high speed and whip for 7 to 8 more minutes until a glossy, white, fluffy marshmallow mixture forms.   6. Lightly mist a silicone spatula with cooking spray and scrape the marshmallow into the prepared pan. Quickly spread it evenly into the corners.   7. Let the marshmallow cool for 2 hours. Use clean scissors to cut it into 16 squares. Store in an airtight container for 1 week   Recipe from All About Cookies p.45