This is my adaptation of a "chocolate chip crunch cookies" recipe I found in a cookbook, since I didn't have all the necessary ingredients for the original recipe. These were very well-received; they're an interesting twist to the regular chocolate chip cookie.
- Preheat oven to 350.
- Line four cookie sheets with parchment paper and set aside.
- Combine margarine and sugars in the bowl of an electric mixer; beat until fluffy.
- Add eggs and vanilla; beat until smooth.
- Add flour, baking soda, baking powder and salt. Mix to combine.
- With the mixer on the LOWEST setting, stir in Cocoa Pebbles. (If you prefer, you can do this by hand with a silicone spatula or wooden spoon.).
- Drop batter by tablespoonfuls onto prepared cookie sheets. COOKIES WILL SPREAD, so make sure you leave sufficient space between them -- I'd say about two inches.
- Bake for 10-12 minutes. Allow cookies to cool for 3-4 minutes on the tray, then remove with a metal spatula and allow to cool completely on a rack.
This makes a thin chewy-bendy cookie with crisp edges. I loved the texture!!! Perfect way to use up the last bits of cereal or crumbs. I used crushed lucky charms once and crushed honey nut cheerios another time - both successful. I threw in 1 cup chocolate chips. They spread a lot during baking so space them well apart and there's no need to flatten them before they go into the oven.
These are really crispy and good! My first batch flattened out and spread a lot (think I made a little too big) but they still tasted good. The last 2 pans I added some chocolate chips to it and they puffed up like regular chocolate chip cookies. These are a good idea to make when we are out of choco chips because we usually have Cocoa Krispies or Cocoa Pebbles in the house. Made for Fall 2009 PAC.
I made these as directed, but used fruity pebbles instead. I liked them quite a bit, but my husband didn't care for them. People at work liked them too, and it was very easy to put together. I'll try them next time with the cocoa pebbles.