If you’ve ever dreamed of cookies for breakfast, then I have something truly delightful for you: a Chocolate Chip Cookie Cereal Recipe that turns your favorite cookie dough into tiny crispy cereal bites! It’s sweet, crunchy, and just the right size for spooning into a bowl with milk. Trust me, this is fan-freaking-tastic and will completely change your morning routine—or snack time!
Why You’ll Love This Recipe
- Tiny, crispy cookie bites: This recipe creates perfectly crunchy mini cookies that hold up amazingly in milk.
- Simple ingredients you likely have: No fancy pantry needed; just classic cookie ingredients with a small optional twist.
- Make ahead freezer friendly: You can prep a big batch and store it for when cravings hit.
- Fun and nostalgic: It’s like reliving childhood breakfasts but elevated with a grown-up coffee hint if you add the espresso powder.
Ingredients You’ll Need
The magic of this Chocolate Chip Cookie Cereal Recipe lies in how the ingredients are balanced — the flour, sugars, and melted butter combine for crunch, while mini chocolate chips add sweetness and melt-in-your-mouth texture. I recommend using mini chips to get that perfect cookie-to-chip ratio in every bite!
- All-purpose flour: The base of your cookie dough; look for fresh flour for best texture.
- Baking soda: Helps the cookies spread just enough without puffing up too much.
- Kosher salt: Balances sweetness—don’t skip it!
- Espresso powder (optional): Adds a subtle depth and enhances the chocolate flavor—I love this trick, but it’s totally optional if you’re making this for kids.
- Eggs: Bind everything together; room temperature eggs work best.
- Unsalted butter, melted: Melting the butter instead of creaming it creates that crisp, thin cookie texture I adore.
- Light brown sugar: Adds moisture and chewiness; pack it well for accurate measurement.
- Granulated sugar: Adds crispness and sweetness; combining with brown sugar gives balanced texture.
- Pure vanilla extract: For that classic, warm cookie aroma.
- Mini chocolate chips: Perfect tiny pockets of melty chocolate in every bite.
Variations
One of the best parts about this Chocolate Chip Cookie Cereal Recipe is how easy it is to tweak to your taste. I often switch up the chips or add a little extra flavor to keep things interesting. Feel free to make it your own!
- Switch up the chips: I’ve made this with mini white chocolate chips or even butterscotch chips, and they’re just as delicious.
- Nutty twist: Adding a handful of finely chopped toasted pecans or almonds gives a nice crunch and flavor depth I love.
- Gluten-free option: Swap in a 1:1 gluten-free flour blend—just watch the texture and adjust with a tablespoon of milk if the dough feels dry.
- Spice it up: A pinch of cinnamon or pumpkin spice can bring a cozy vibe that’s great for fall mornings.
How to Make Chocolate Chip Cookie Cereal Recipe
Step 1: Mix Your Dry and Wet Ingredients Separately
I like whisking together the flour, baking soda, salt, and espresso powder (if you’re using it) in a large bowl first. This makes sure the leavening and spices are evenly spread. Then, in another bowl, whisk the eggs with melted butter, both sugars, and vanilla extract. Melting the butter is my favorite step because it gives the cookies that delicate crispiness you want in cereal pieces.
Step 2: Combine Gently and Chill
Pour your wet mixture into the dry and stir gently—don’t overmix or your cookies might turn out tough. Fold in those mini chocolate chips carefully so the dough stays tender. Then here’s the trick I discovered: refrigerate the dough for 15 to 20 minutes before you bake. Chilling helps the dough firm up so your cookie cereal holds its shape better in the oven.
Step 3: Scoop, Shape, and Flatten Tiny Cookie Dough Balls
This part feels like a fun kitchen therapy session to me! Use a 1/2 teaspoon to scoop tiny portions of dough. Roll them between your hands into balls, and place them on parchment-lined baking sheets about 1½ to 2 inches apart. Then gently tap each ball with your fingertip to flatten slightly—this helps them bake evenly into crisp little rounds perfect for cereal.
Step 4: Bake and Rotate for Even Crispiness
Pop those sheets into a 350°F oven, with racks set on the upper and lower thirds. Bake for 8 to 10 minutes, making sure to swap the baking sheets top to bottom halfway through. This little swap is a game changer—I learned it the hard way after some cookies browned unevenly. When they’re lightly golden at the edges, take them out and let them cool on the sheets to crisp up fully.
Pro Tips for Making Chocolate Chip Cookie Cereal Recipe
- Chill the dough: This is key for the cookies to keep their shape and get that perfect crunch.
- Use mini chocolate chips: They distribute evenly and never overpower the tiny cookies.
- Don’t overbake: Keep a close eye near the 8-minute mark; little cookies brown fast and can go from “just right” to “too dark” quickly.
- Flip sheets halfway: Swapping positions in the oven ensures even baking and color.
How to Serve Chocolate Chip Cookie Cereal Recipe
Garnishes
I like topping my cereal bowl with a few fresh berries or sliced bananas for contrast and a little freshness. A light sprinkle of cinnamon or a drizzle of honey over the top is also surprisingly amazing!
Side Dishes
This cereal pairs beautifully with a simple glass of cold milk, coffee, or even a creamy yogurt on the side. For a more indulgent brunch, serve alongside fresh fruit salad or a smooth smoothie bowl.
Creative Ways to Present
For a special occasion, I’ve poured the Chocolate Chip Cookie Cereal Recipe right into mini mason jars and topped them with whipped cream and mini chocolate shavings. It doubles as a fun gift or a cute breakfast surprise for guests!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store the cookie cereal in an airtight container at room temperature. It keeps its crispiness for up to a week. I always make extra because it disappears quickly!
Freezing
I freeze leftover cookie dough balls in a single layer on a baking sheet, then transfer them to a freezer bag. When I want more cookie cereal, I simply bake straight from frozen, adding a minute or two to the bake time. This has saved me from “no breakfast” mornings more than once!
Reheating
If you want to revive any slightly soft or stale cookie cereal, pop them in a preheated oven at 300°F for about 5 minutes. This restores their crispness without drying them out.
FAQs
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Can I make this Chocolate Chip Cookie Cereal Recipe without espresso powder?
Absolutely! The espresso powder is totally optional and mainly there to deepen the chocolate flavor. If you’re making this for kids or prefer a pure vanilla-chocolate taste, just leave it out.
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How do I prevent the cookie cereal from getting soggy in milk?
Make sure the cookies are baked until golden and fully cooled before storing or serving. Also, use milk that’s cold and serve the cereal immediately to keep that satisfying crunch.
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Can I use salted butter instead of unsalted?
You can, but I recommend reducing or omitting the added kosher salt in the recipe so your cookie cereal isn’t too salty.
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Is it better to use mini or regular-size chocolate chips?
Mini chocolate chips are best because they fit the bite-sized cereal perfectly. Regular chips might overpower the cookie pieces or melt unevenly.
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How long does the cookie cereal last?
Stored in an airtight container at room temperature, this cookie cereal stays fresh and crispy for about one week.
Final Thoughts
When I first tried this Chocolate Chip Cookie Cereal Recipe, I couldn’t believe how addictive it was—like a little crunchy hug in every bite. It’s become my go-to for breakfast when I want something sweet without the heaviness of a full cookie. I really hope you enjoy making and munching on your own batch as much as I do. It’s such a fun way to dress up your morning bowl, so grab your ingredients, make a big batch, and let the cookie cereal magic begin!
Print
Chocolate Chip Cookie Cereal Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 cups (approximate volume of cookie cereal)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
This Cookie Cereal Recipe is a delightful twist on traditional cookies, designed to be bite-sized and perfect for enjoying as a crunchy cereal. Made with classic cookie ingredients like all-purpose flour, unsalted butter, and mini chocolate chips, these tiny cookies are baked to a light golden perfection. Ideal for snacking or topping your morning bowl of milk, this recipe combines the comforting flavors of homemade cookies with the fun and convenience of cereal.
Ingredients
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. This ensures even distribution of the leavening agents and spices throughout the dough.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, melted unsalted butter, light brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir just until combined to avoid overmixing, which can toughen the cookies. Fold in the mini chocolate chips evenly throughout the dough.
- Chill Dough: Cover the bowl with the dough and refrigerate for 15 to 20 minutes to help the dough firm up, making it easier to handle and helping the cookies maintain their shape during baking.
- Preheat Oven and Prepare Racks: Arrange oven racks in the upper and lower thirds, then preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop and Shape Dough: Scoop out tiny portions of dough about 1/2 teaspoon each. Roll each portion into a small ball using your hands, then place on the prepared baking sheets spaced 1 1/2 to 2 inches apart. Gently press each dough ball with your fingertip to slightly flatten them for even baking.
- Bake Cookies: Place the baking sheets in the oven and bake for 8 to 10 minutes, switching the positions of the sheets halfway through baking to ensure even cooking. The cookies should turn lightly golden but remain soft in the center.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets. Repeat the scooping, shaping, and baking process with any remaining dough using fresh parchment-lined sheets.
Notes
- Espresso powder is optional but adds a subtle depth of flavor enhancing the chocolate chips.
- Refrigerating the dough is important for maintaining the cookie shape and preventing spreading.
- Using mini chocolate chips is key to achieving the perfect cookie cereal size and texture.
- Store the cooled cookie cereal in an airtight container to keep them crisp.
- For a dairy-free version, substitute butter with a plant-based margarine.
Nutrition
- Serving Size: 1/2 cup (approx. 30 g)
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
