Crisp and Chewy Cookie Cereal Cookies

I’ll keep this introduction simple: you know those mini cookie cereals that I won’t name due to Copyright law? Imagine them inside a perfectly crisp outside, chewy centre, chocolate chip cookie. These Mini Cookie Cereal Cookies are the perfect treat – pack em up for picnics, lunches, snacks for work, a treat for everyone in the office or just to keep at home, ready for cookie cravings!

I use a base cookie recipe that I’ve used before – check out this Mini Egg variation, or even these Everything But The Kitchen Sink Cookies – then filled them up with cereal and milk chocolate for a perfect bite in every single bite! Add more or other cereals, add candy or different chocolate. It’ll always be good! Furthermore, these only need a little chill time, so super easy AND super quick!

Not only are these super quick and versatile, they also freeze easily as dough. Meaning you can create the dough then let it freeze in balls (in an airtight container) ready to bake whenever the mood hits you! I’m a lover of a bit of texture in a cookie, and these are the perfect blend of crispy/crunchy with the chew of the inside of the cookie!

Notes for perfect Cookie Cereal Cookies:

– Butter: Melted Butter helps these cookies to come together and form a crisp top. Because they’re being chilled before baking, they’ll have time to reform/set so the butter doesn’t melt and they maintain some shape during baking.
– Brown Sugar: ESSENTIAL for the chewy but crisp texture that defines the best cookies
– Chill Time: Only 30 minutes makes all the difference to these cookies – elevating them from amateur to real home baker/bakery vibes. You could go longer, up to 8 hours or overnight – but I do recommend 30 minutes as a minimum.
– Bake Time: If freezing, you’ll need to add a few minutes, if making them smaller than I’ve specified, you can add more per tray (they spread a lot) but bring the bake time down by a minute or two. Cookies continue to bake once removed from the oven due to the residual heat, so don’t worry if they look a little pale – golden, crispy edges are the sign they’re done. 
– Additions: I recommend 150g Milk Chocolate (chips or chunks) as well as about 50g cereal, but feel free to add more or add other things to fill them out!

Cookie Cereal Cookies

Makes: 10 Cookies
Prep Time: 15 Minutes (Plus 30 Minutes Chilling)
Bake Time: 15 Minutes
Total Time: 1hr (Including chilling)

Ingredients

– 125g Melted Butter
– 120g Light Brown Soft Sugar
– 100g Granulated Sugar
– 1 Egg
– 1tsp Vanilla Extract
– 275g Plain Flour
– 2.5tsp Baking Powder
– 150g Milk Chocolate Chunks/Chips
– 50g Mini Cookie Cereal

Method

1. In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again!
2. Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage.
3. Add in chocolate and mini cookie cereal. Stir very gently to avoid breaking everything up too much. 
4. Line a baking tray, and scoop the cookie dough into tbsp size balls, roll a little to ensure it’s a ball and sit on the baking tray. They’ll be baked in batches, so don’t worry how spaced apart they are for now! Once all on the tray, refrigerate for at least 30 minutes (see note above for further information).
5. Preheat oven to 200C/180C Fan/Gas Mark 6. Line another large baking tray and take 3/4 of the cookie dough balls, place on lined tray (spaced apart).
6. Bake for 10-12 minutes, until golden at the edges. Repeat for all cookies and leave to cool on a wire rack!