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

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

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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