Homemade Cookie Crisp
Tiny, crispy, chocolate chip cookies that are breakfast-approved. This recipe for Homemade Cookie Crisp is milk’s (and my) best friend!
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Cookie Crisp Recipe
Have you ever heard that you can’t have cookies for breakfast? Well, you can if it’s Cookie Crisp! This is a recipe for a homemade cereal version of General Mill’s Cookie Crisp. These delightfully crunchy tiny cookies (SO CUTE) are packed with chocolate chips and meant to be served with a bowl of milk. But pro tip: cookie cereal soaks up milk FAST, so I suggest chowing down on like 5ish cookies at a time so they don’t disintegrate.
A quick note on making the tiny cookies tiny: you will want to use about ¼ – ½ tsp of dough for each cookie. My favorite way to do this is to use a rolling pin to roll the dough out and then freeze the flat dough for about 10 minutes. When you pull it out of the freezer, you will cut the dough into small squares. You will then take each square and roll it into a ball and arrange on the cookie sheets to bake the cookie cereal. It sounds slightly complex, but it’s actually so easy.
What Ingredients are in Cookie Cereal?
You can find ingredient quantities and instructions in the recipe card at the bottom of this post!
- Salted butter, softened – I like to use salted butter in my recipes. If you do not, you can sub in unsalted butter, just add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Chocolate chips, finely chopped – Use any type of chocolate chip you’d like. I used milk chocolate!
How to Make Homemade Cereal (Tiny Cookies!)
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.
- Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
- To the dough, fold in the finely chopped chocolate chips.
- Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
- Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
- Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
- These can be stored in an airtight container for up to 4 days.
How to Store Homemade Cereal
Once your Cookie Crisp is completely cool, you can store them in an airtight container at room temperature for up to 4 days. You can also freeze these cookies! You will just place them in a ziptop bag and freeze for up to 3 months.
Can you eat Cookie Crisp without milk?
You sure can! In fact, that might be my preferred method of consuming these haha. I often eat these plain with a glass of milk!
Other Breakfast Recipes
Homemade Cookie Crisp
Ingredients
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.10 Tbsp salted butter, softened, 2/3 cup (163g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.1 egg, 1 tsp vanilla
- Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.1 3/4 cup (266g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- To the dough, fold in the finely chopped chocolate chips.1 1/2 cups (300g) chocolate chips, finely chopped
- Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
- Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
- Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂
- These can be stored in an airtight container for up to 4 days.
