Let’s Talk Ingredients for Cap’n Crunch Cookies
- Cap’n Crunch Cereal is a corn based sugary cereal and it’s super crunchy! The number one question I get asked about this Cap’n Crunch cookie recipe is, “will this cut up my mouth as bad as when I eat the cereal?” And the answer is no, it certainly won’t! That’s because we pulverize those crunchy nuggets of corny goodness into a fine powder. All the flavour, no wounded mouth.
- Cake Flour: Using cake flour will help create a more tender and soft cookie than using all-purpose flour. I found that using the pulverized cereal created a very hard, crunchy cookie otherwise. Cake flour helped to keep things softer.
- Brown Butter: Browning your butter adds an incredible toastiness to these cookies and amplifies the caramel flavour of the cereal. Chances are you’ve already experienced how glorious browned butter is, and I probably don’t need to convince you to make it solely for the purpose of making cookies.
Tips for Making Cap’n Crunch Cookies
- Use a food processor to pulverize the Cap’n Crunch cereal. It’s the best way to get a super fine powder.
- Brown the butter carefully. It can be easy to burn the milk solids, so don’t walk away while making it. Stay close and watch closely. Once the butter has browned, immediately remove it from the hot pan so it stops cooking.
- Under-bake the cookies. You probably hear this all the time, but under-baking cookies is the key to a great, chewy centre.
- Store in an air-tight container or they could dry out. These golden beauties have crispy edges and a nice, firm, chewy center. I find that after sitting overnight, they get just a smidge crunchier, but still slightly chewy at the same time. I found it to be a great combination of crispy, crunchy and chewy – perfect for dunking in cold milk!
- Feel free to eat a few for breakfast, since that’s what the Quaker Oats Company originally intended it for!
Love Cookies? Check out these recipes:
- Brownie Cookies with Peanut Butter Frosting
- Banana Bread Cookies with Walnuts and Chocolate Chips
- Peppermint Mocha Cookies
- 4 Ingredient Shortbread Cookies
Cap’n Crunch Cookies
- 3 cups Cap'n Crunch cereal divided
- 1 cup unsalted butter
- 3/4 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg + 1 egg yolk
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups cake flour
For the Brown Butter
- Add butter to skillet over medium heat. Once butter has melted, whisk constantly. The butter will bubble and foam up slightly and then subside. This is when the browning will occur.
- Watch for little brown flecks in the bottom of the pan. It should also smell nutty. Watch carefully as the butter browns, because it can burn quickly. Once the foamy has subsided and you see lots of little brown flecks, the butter has been browned.
- Remove from heat and transfer to a bowl to stop the cooking process. Allow butter to come to room temperature. It doesn't need to be solid.
For the cookies
- Line two baking sheets with parchment and set aside.
- Preheat oven to 350°F
- In a food processor (or plastic bag, smash with a rolling pin) pulse 2 cups of the Cap'n Crunch cereal until finely ground. Set aside in a bowl.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat together browned butter, brown sugar and granulated sugar until fluffy and pale in color.
- Beat in vanilla, whole egg and egg yolk and continue beating until light and fluffy.
- In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch cereal.
- Reduce mixer speed to low and beat in the flour mixture until just combined.
For rolling the cookies:
- In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch cereal until finely ground.
- Portion dough into 2-3 Tbsp sized balls, then roll the cookie dough in the ground cereal and coat evenly. You can also add coarse pieces of cereal to the tops of each cookie, too.
- Bake for 8-9 minutes. Aim to have them slightly under baked if you want them to still be slightly soft once baked.
- Cool for 2-3 minutes on the baking sheet, then transfer to a rack to completely cool.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator