Imagine a cookie that shatters the boundaries between snack and dessert - a magical creation that combines the crunch of Chex cereal, the richness of chocolate chips, and a perfect balance of sweet and salty flavors. These aren't just ordinary cookies; they're a culinary adventure that will transform your baking game forever! Get ready to discover a recipe that's so irresistible, it'll have your friends and family begging for more with every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup Chex cereal
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor or blender, pulse the Chex cereal until it becomes a fine, sandy texture. Transfer the crushed cereal to a medium mixing bowl.
- Add flour, brown sugar, granulated sugar, baking soda, and salt to the crushed Chex cereal. Whisk the dry ingredients together until well combined.
- In a separate large mixing bowl, cream the softened butter using an electric mixer until smooth and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter. Beat until fully incorporated and the mixture becomes light and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a cohesive cookie dough forms.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Pulse the Chex cereal carefully to ensure a consistent, sandy texture - this is key to the cookie's unique structure.
- Use room temperature butter and egg for smoother, more even mixing.
- Don't overmix the dough after adding dry ingredients to keep the cookies tender.
- For extra crunch, consider toasting the Chex cereal lightly before crushing.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely to allow them to set and develop their full flavor profile.
- Experiment with different chocolate chip varieties like dark, milk, or even white chocolate for unique flavor twists.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
