This simple recipe transforms everyday cookies into a delightful cereal experience. Imagine waking up to a bowl of crispy, sugary cereal made with your favorite cookies – chocolate chip, snickerdoodles, or even oatmeal raisin! This is a perfect project for a rainy afternoon with the kids, or a fun way to use up leftover cookies. Get ready to unleash your inner chef and create a breakfast that’s both tasty and unique with this easy-to-follow guide.
INGREDIENTS
- 1/2 cup butter (softened)
- 2 tbsp granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup mini chocolate chips (chopped)
INSTRUCTIONS
- Preheat your oven to 325°F and line baking sheets with silicone mats or parchment paper.
- In a medium bowl, cream together the softened butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
- Add the all-purpose flour, baking soda, and salt to the mixture, and stir until just combined—avoid overmixing.
- Gently fold in the chopped mini chocolate chips until evenly distributed throughout the dough.
- Transfer the dough into a piping bag and snip off the tip, cutting a small triangle. Pipe small, dime-sized dollops of dough onto the prepared baking sheets, leaving a small space between each cookie.
- If any of the cookies have a pointed tip from the piping bag, lightly press it down with your finger to create a smooth, rounded top.
- Bake the cookies for about 6 minutes or until the edges are just starting to brown. Remove from the oven and let them cool completely on the baking sheet.
- Continue piping and baking the remaining dough until all the cookies are baked.
- Store the cookies in an airtight container or mason jar. They’re perfect with a glass of milk, and their texture improves the longer they sit. Enjoy as a breakfast treat or dessert! They’ll stay fresh for up to 7 days at room temperature.
Enjoy your crispy, dunkable cookies!
