TL;DR: Gooey Butter Cookies are what happens when Midwestern nostalgia meets Seattle innovation. The Wayland Mill's pastry chef Ellary Collins cracked the code: all the sticky-sweet pull of gooey butter cake, but in a cookie that's crisp at the edges and molten in the center.

Gooey Butter Cookies are what happens when Midwestern nostalgia meets Seattle innovation.

The Wayland Mill's pastry chef Ellary Collins cracked the code: all the sticky-sweet pull of gooey butter cake, but in a cookie that's crisp at the edges and molten in the center. The secret? Puffed rice brittle made with toasted sugar and malted milk powder for that bakery-case depth. Chef Yasuaki named these Gohan Gooey Butter Cookies — gohan is Japanese for rice — and the result tastes strikingly like the classic Midwestern treat he grew up eating, now elevated with white chocolate and a flaky salt finish.

🍪 INGREDIENTS:

BRITTLE: • ¼ cup (50 g) granulated sugar • 1 Tbsp. unsalted butter • 1 Tbsp. water • ¾ cup Rice Krispies or other puffed rice cereal • ¼ tsp. baking soda • ¼ tsp. Diamond Crystal or Morton kosher salt • Flaky sea salt

COOKIES: • 1¼ cups (250 g) granulated sugar • ⅓ cup plus 1 Tbsp. (packed; 79 g) light brown sugar • 14 Tbsp. (1¾ sticks) unsalted butter, room temperature • 1 large egg • 1 large egg yolk • 1 Tbsp. vanilla bean paste or vanilla extract • 2½ cups (313 g) all-purpose flour • ¼ cup (50 g) malted milk powder • 1 tsp. baking powder • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt • ½ tsp. cream of tartar • 3 oz. white chocolate, coarsely chopped

🥄 METHOD:

1. Cook sugar, butter, and water in a small saucepan over medium heat, stirring occasionally, until the color of honey and fragrant, about 5 minutes. 2. Remove from heat and quickly add Rice Krispies; mix until evenly coated. 3. Add baking soda and salt and stir just until mixture puffs and lightens in color. 4. Scrape onto a baking sheet lined with nonstick mat, push into a single layer, and sprinkle with flaky salt. 5. Let brittle cool and harden, then coarsely chop into ½" pieces. 6. Beat granulated sugar, brown sugar, and butter in a stand mixer on medium speed until light and fluffy, about 3 minutes. 7. Add egg, egg yolk, and vanilla; beat until fluffy, about 1 minute. 8. Add flour, malted milk powder, baking powder, salt, and cream of tartar; mix on low just until soft dough forms, about 30 seconds. 9. Fold in white chocolate and brittle with a rubber spatula. 10. Portion dough with a #16 scoop or ¼-cup measure, roll into smooth balls, arrange on parchment-lined sheet, cover loosely with plastic, and chill at least 1 hour. 11. Preheat oven to 350°. Arrange 5–6 cookies per sheet, spacing 2" apart. 12. Bake 16–18 minutes, rotating sheets halfway through, until golden and cracked. 13. Let cool on baking sheets.

Save this for the next time someone says cookies can't be dinner.

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