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
People talking
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
Contributor
@brokenburner
Contributor
"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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I was looking for a recipe to use up chocolate cereal (without marshmallows) and so happy to have found this. Super easy and quick! After reading reviews about too much spreading, it seemed to be fine with chilling the dough a bit before cooking.
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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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