Cocoa Pebbles Cereal Cookies
"This is my adaptation of a "chocolate chip crunch cookies" recipe I found in a cookbook, since I didn't have all the necessary ingredients for the original recipe. These were very well-received; they're an interesting twist to the regular chocolate chip cookie."
photo by carolinajewel
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
40 cookies
- Serves:
- 40
ingredients
- 1 cup margarine, melted (or butter)
- 1 cup sugar
- 1⁄2 cup dark brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 cups Cocoa Pebbles cereal
directions
- Preheat oven to 350.
- Line four cookie sheets with parchment paper and set aside.
- Combine margarine and sugars in the bowl of an electric mixer; beat until fluffy.
- Add eggs and vanilla; beat until smooth.
- Add flour, baking soda, baking powder and salt. Mix to combine.
- With the mixer on the LOWEST setting, stir in Cocoa Pebbles. (If you prefer, you can do this by hand with a silicone spatula or wooden spoon.).
- Drop batter by tablespoonfuls onto prepared cookie sheets. COOKIES WILL SPREAD, so make sure you leave sufficient space between them -- I'd say about two inches.
- Bake for 10-12 minutes. Allow cookies to cool for 3-4 minutes on the tray, then remove with a metal spatula and allow to cool completely on a rack.
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Reviews
-
Everyone in our home gave this 5+ stars (one a very fussy 12 year old)! It is quite nice to add cereal to a cookie batter and it actually taste like a cookie! We did find that if eaten while still warm the cereal stuck in our teeth. It had a much better texture and crunch after cooling completely. We used light brown sugar as this is what we had in the pantry. We also loved the fact that it's a one bowl recipe. Thanks for posting this one. :) -
This makes a thin chewy-bendy cookie with crisp edges. I loved the texture!!! Perfect way to use up the last bits of cereal or crumbs. I used crushed lucky charms once and crushed honey nut cheerios another time - both successful. I threw in 1 cup chocolate chips. They spread a lot during baking so space them well apart and there's no need to flatten them before they go into the oven. -
These are really crispy and good! My first batch flattened out and spread a lot (think I made a little too big) but they still tasted good. The last 2 pans I added some chocolate chips to it and they puffed up like regular chocolate chip cookies. These are a good idea to make when we are out of choco chips because we usually have Cocoa Krispies or Cocoa Pebbles in the house. Made for Fall 2009 PAC. -
I made these as directed, but used fruity pebbles instead. I liked them quite a bit, but my husband didn't care for them. People at work liked them too, and it was very easy to put together. I'll try them next time with the cocoa pebbles. -
These were very good cookies. I shared them with friends and they were tickled when I told them they were cocoa pebble cookies. I love the extra crunch from the cereal. Very easy and very good. Thank you for sharing!
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
