I took a page from Christina Tosi’s ‘ole book of tricks and combined two of most everyone’s favorite things; cookies and cereal. And for the record, this ain’t my first time, nor will it be my last. Last summer, I made cornflake-chocolate-chip-marshmallow cookies from the Momofuku Milk Bar cookbook and they were pretty scrumptious, but I think I found an even better cookie-cereal combo using Cap’n Crunch.
I don’t know about you, but sugary, super bad-for-you cereals do not last long in my house. I can usually get through a box in about a week, but I am not a cereal eater by nature. Unless it’s basically dessert in a bowl with milk, I’m not having it. No thank-you sir! So I figured, why not prove that Cap’n Crunch is essentially dessert by clearly making it dessert...by baking it into cookies.
Feel free to eat a few for breakfast, since that’s what the Quaker Oats Company originally intended it for!
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 chewy at the same time. I found it to be a great combination of crispy, crunchiness and chewiness. I also browned the butter to add a distinct nutty flavor that you can only get from brown butter. It’s certainly an optional step, but I recommend it!
Cap’n Crunch Cookies
Ingredients
- 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
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 and 1/2 cups cake flour
Instructions
For the Brown Butter: optional
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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 carefully as the butter browns, because it can burn quickly. Remove from heat and transfer to a bowl to stop the cooking process. Allow butter to come to room temperature It does not need to be in a solid state.
For the cookies
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Preheat oven to 350 degrees F.
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In a food processor (or plastic bag, smash with a rolling pin) pulse 1 and 1/4 cups Cap'n Crunch until finely ground. Set aside in a bowl.
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Add 3/4 cup of Cap'n Crunch to the food processor and pulse for 1-2 second just to break up the pieces. You still want it to be very coarse.
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In the bowl of a stand mixer, fitted with the paddle attachment, beat together browned butter, brown sugar and granulated sugar until well combined and pale in color. Beat in vanilla and egg and continue beating until light and fluffy.
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In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch.
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Reduce mixer speed to low and beat in the flour mixture until just combined. Stir in coarse Cap'n Crunch and mix with wooden spoon until combined.
For rolling the cookies:
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In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch into coarse pieces.
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Portion dough into 2-3 tbsp sized balls, then roll the cookie dough in the coarsely ground cereal and coat evenly.
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Place on a cookie sheet lined with parchment or Silpat and bake for 10-12 minutes.
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Cool for 2-3 minutes, then transfer to a rack to completely cool.
Recipe adapted from Bourbonnatrix
very creative! they have a unique taste and i think it’d be perfect in a cookie.
Thanks! They most certainly do make a perfect cookie, in my opinion 🙂
Making them right now!
🙂
Glad you enjoyed them!
I made them today, they were a big hit! I didn’t have cake flour but all-purpose was fine. Thank you!
Im so happy to hear they were a hit!
Why cake flour vs all purpose flour?
Hi Allison, cake flour in this recipe helps keep the cookies really soft and tender. You can definitely still just use all-purpose. Cake flour just has lower protein, which leaves baked goods (such as cakes) nice and tender.