Cookie Cereal

I'm making the executive decision that cookie cereal is the new breakfast standard. Bold, I know, but these bite-sized, crisp, chocolate chip-packed cookies are just too good not to. Perfect for weekends, birthdays, and every-other-Tuesday, this classic combo of milk-and-cookies is so delightful you can, and should, eat it with a spoon…literally.

I absolutely love this mini-chocolate chip cookie cereal because it channels nostalgia and tastes way better than anything you can buy at the store. With brown sugar, a good dose of vanilla, loads of mini chocolate chips, and a teeny bit of espresso powder, each mini cookie really packs in the flavor. To get that perfectly crisp, cereal-like texture, bake the cookies until lightly golden then let them cool completely on the baking sheet. It’s also important to measure your flour correctly to avoid overly dry cookies (I recommend breaking out your kitchen scale).

Beyond the cereal bowl, I’m thinking these would make the perfect topping for your ice cream sundae, milkshake, or gelato. Use them for decorating your favorite cake or cupcakes. And we’re for sure not going to blame you for simply snacking on these by the handful.

Storage:
Cookies can be stored in an airtight container or large zip-top bag in the refrigerator for up to 1 week.

Freezing:
Prepare dough and roll into balls as directed. Arrange on a parchment-lined baking sheet and place in the freezer until frozen solid, about 1 hour. Store frozen dough in a freezer-safe zip-top bag for up to 3 months. Bake from frozen as directed in the recipe (adding 1 to 2 minutes to your bake time as needed).

Let us know if you take on this fun, mini baking project (pun very much intended) in the comments below. Your cereal bowl will thank you.