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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
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 and 1/2 cups cake flour


For the Brown Butter: optional

  1. 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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch.
  6. 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:

  1. In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch into coarse pieces.
  2. Portion dough into 2-3 tbsp sized balls, then roll the cookie dough in the coarsely ground cereal and coat evenly.
  3. Place on a cookie sheet lined with parchment or Silpat and bake for 10-12 minutes.
  4. Cool for 2-3 minutes, then transfer to a rack to completely cool.