Cocoa Pebbles Cereal Cookies

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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.
- Ready In:
- 30mins
- Serves:
- Yields:
- Units:
Nutrition Information
9
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ingredients
- 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
- 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.
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@brokenburner
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@brokenburner
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"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."
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I tried making a half-batch of these, using Cocoa Krispies instead of Cocoa Pebbles (because that was what I had on hand). They spread out much more than I like, resulting in a very flat cookie. I'd recommend to anyone trying this recipe to chill the cookie dough (after the cereal is mixed in) for perhaps an hour. I don't completely understand the science behind it - something about the butter fat solidifying - but I do know that chilling cookie dough before baking results in cookies that don't spread out as much. Having said that, they're pretty tasty cookies. The cereal adds a nice crunch, making the cookie's texture more interesting.
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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.
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