Description
This Cookie Cereal recipe transforms classic chocolate chip cookies into tiny, crunchy bites perfect for enjoying as a cereal or a snack. Made with simple ingredients like flour, butter, eggs, and mini chocolate chips, these petite cookies bake quickly into a handful of crispy, sweet cereal clusters that pair wonderfully with milk or yogurt.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups (280 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon espresso powder (optional)
Wet Ingredients
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup (110 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 2 teaspoons pure vanilla extract
Add-ins
- 1 1/4 cups mini chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and espresso powder (if using) until evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs, melted unsalted butter, light brown sugar, granulated sugar, and vanilla extract until smooth and well incorporated.
- Form Dough: Add the wet egg mixture to the dry flour mixture and gently stir just until combined, being careful not to overmix. Fold in the mini chocolate chips evenly throughout the dough. Cover the bowl and refrigerate for 15 to 20 minutes to chill.
- Prepare Oven and Baking Sheets: Arrange oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape Cookie Cereal: Using about 1/2 teaspoon of dough per portion, scoop and roll dough balls with your hands. Place them on the parchment-lined baking sheets, spacing them 1 1/2 to 2 inches apart. Gently tap each dough ball with your fingertip to slightly flatten.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, rotating the baking sheets from top to bottom halfway through to ensure even baking. Bake until they are lightly golden around the edges.
- Cool: Let the cookie cereal cool completely on the baking sheets. Repeat the baking process with any remaining dough, using fresh parchment paper as needed.
Notes
- Espresso powder is optional but enhances the chocolate flavor.
- Do not overmix the dough to keep the cookies tender.
- Chilling the dough helps maintain the shape and prevents spreading.
- Store the cookie cereal in an airtight container to keep it crisp.
- Enjoy with milk like traditional cereal or as a crunchy snack on its own.
Nutrition
- Serving Size: 1/2 cup (about 30 grams)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
