By Eat More Chocolate Team Cookies Breakfast, Everyday Baking
June 14, 2015
Any favorite kiddie cereal into a cookie!
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Place chocolate chips in a small microwave safe bowl. Heat for 1 minute. Stir. Continue heating for 10 second intervals, stirring inbetween, until completely melted. Set aside to cool slightly.
Place cereal in a large zip lock bag and crush into tiny pieces with a rolling pin.
In a medium bowl, whisk together flour, baking soda, and salt.
In the bowl of an electric mixer, cream together sugar and butter/margarine/vegetable shortening, until fluffy.
Add eggs and vanilla. Mix for at least 3 minutes.
Gradually add the flour mixture and combine thoroughly.
Stir in the crushed cereal.
Gently fold in the melted chocolate, leaving ribbons of chocolate throughout the dough.
Scoop 2 tablespoon sized (golf ball) balls of dough and place on the prepared baking sheet, at least 2 inches apart.
Bake for 10-12 minutes. (Slightly under-baking is recommended for long distance care packages.)
Remove cookies from baking sheet to cool on wire racks.
Store at room temperature in an airtight container for at least 1 week. Cookies will get crunchier over time.
1 cup semi-sweet chocolate chips
3 cups sugary cereal (Frosted Flakes, Cocoa Puffs, Cocoa Krispies, etc.)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, margarine, or vegetable shortening (butter flavor)***
(butter produces a chewier cookie that gets crunchy over time, vegetable
shortening produces a crunchy cookie.)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
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