Recipe by brokenburner
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.
Top Review by 2Bleu
Everyone in our home gave this 5+ stars (one a very fussy 12 year old)! It is quite nice to add cereal to a cookie batter and it actually taste like a cookie! We did find that if eaten while still warm the cereal stuck in our teeth. It had a much better texture and crunch after cooling completely. We used light brown sugar as this is what we had in the pantry. We also loved the fact that it's a one bowl recipe. Thanks for posting this one. :)
- 1 cup margarine, melted (or butter)
- 1 cup sugar
- 1⁄2 cup dark brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups Cocoa Pebbles cereal
Directions See How It's Made
- 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.