COOKIE COOKIES
I’ve never been one to chase trends. I’d much rather work head down, sleeves rolled up, chasing what’s inside my own imagination and curiosity.
But…I’m not blind. I scour the aisles of the grocery store and follow Instagram baking accounts, and every so often a food trend steals my attention. For example: the tiny pancake cereal craze of 2020.
Tiny, adorable, golden pancakes made on a griddle and served in a bowl with milk. What is not to love?!
This cookie reminds me that dessert can have a sense of humor, that there is room for personality and joy in even the smallest corners of your cookie cookbook.
Then, since I was thinking about breakfast, I remembered the grocery run many years ago where I FINALLY convinced my mom to buy me a box of Cookie crisps.
I was enamored with the idea of eating tiny cookies for breakfast, so that is one of my top ten food memories. So now I present to you: cookies that taste like cookies that taste like cereal.
©Pixabay
These cookies bake slow and low for maximum crunch
Makes 12 cookies
Ingredients:
- 170g unsalted butter, softened 1½ sticks (12 T)
- 175g sugar ¾ cup + 2 T
- 1 large egg
- 2g vanilla extract ½ tsp
- 2g water ½ tsp
- 145g flour 1 cup
- 20g cocoa powder ¼ cup
- 4g kosher salt 1 tsp
- 6g baking soda 1½ tsp
- 170g chocolate chips 1 cup
- 55g Cookie Crisp cereal 1½ cups
Instructions:
Heat the oven to 275°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, and add the egg, vanilla, and water, and mix for 2 more minutes.
Add the flour, cocoa powder, salt, and baking soda and paddle on low speed until just combined, about 20 seconds.
Paddle in the chocolate chips and mix until well incorporated.
Scoop the dough into 1-tablespoon balls onto the prepared pans 3 to 4 inches apart. (These cookies spread!) Place 5 pieces of Cookie Crisp cereal on each scoop of dough. I place 1 on top and 4 all around on the sides of the small scoop.
Bake at 275°F for 25 minutes. These cookies won’t change color much, so make sure you set your timer. If they don’t turn out as crispy as you would like, bake for 2 to 3 minutes longer next time.
Let the cookies cool briefly on the pans, then transfer to a cooling rack. Share immediately unless you have enviable self-control.
If you do have cookies left over, store them in an airtight container for up to 1 week.
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