Cereal Milk Crunch Cookies
These cookies taste like your favorite bowl of cereal milk. Each bite brings soft centers, crunchy bits, and sweet white chocolate.
Equipment
- baking sheets
- electric mixer
Ingredients
For The Cereal Crunch
- 2 cups Cornflake Cereal, Lightly Crushed
- 2 tbsp Unsalted Butter, Melted
- 2 tbsp Light Brown Sugar
- 1/4 tsp Fine Salt
For The Cookie Dough
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/3 cup Whole Milk Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 cup White Chocolate Chips
Instructions
- Preheat the oven to 325 F and line two baking sheets with parchment paper.
- Toss the cornflakes with the melted butter, brown sugar, and salt. Spread the mixture on one baking sheet and bake for 8 minutes, then cool completely.
- Increase the oven temperature to 350 F. Beat the softened butter, brown sugar, and granulated sugar until creamy, then mix in the egg and vanilla.
- Whisk the flour, milk powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix just until combined.
- Fold the white chocolate chips and three-quarters of the cooled cereal crunch into the dough. Divide the dough into 12 portions and press the remaining crunch onto the tops.
- Arrange the cookies at least 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are golden and the centers remain soft.
- Cool the cookies on the baking sheets for 10 minutes before transferring them to a cooling rack.
Nutrition
Serving: 1servingCalories: 295kcalCarbohydrates: 38gProtein: 4gFat: 14g