Homemade Cookie Crisp Cereal
Mini chocolate chip cookies perfect for breakfast cereal
Crispy mini chocolate chip cookies that stay crunchy in milk, perfect for breakfast or dessert.
Equipment
Ingredients
Cookie Dough
butter (softened)
113 g
granulated sugar
25 g
brown sugar
50 g
egg
1 piece
vanilla extract
2.5 ml
all purpose flour
156 g
salt
2.5 g
baking soda
2.5 g
mini chocolate chips (chopped)
40 g
Instructions
Preheat oven
Preheat oven to 325°C and line baking sheets with silicone mats or parchment paper.
Cream butter and sugars
In a medium bowl, cream together butter, both sugars, egg and vanilla until combined.
Add dry ingredients
Add flour, baking soda and salt and mix until just combined. Do not over mix. Add chopped mini chocolate chips and mix until they are equally distributed throughout the dough.
Pipe small cookies
Scoop dough into a piping bag and cut a small triangle from bottom of the bag. Begin piping small cookies onto the lined cookie sheet in long lines. We want the cookies to be smaller than dimes. Continue to pipe until your cookie sheet is full, leaving a small space between each cookie.
Bake cookies
Place in the oven and bake for about 6-9 minutes. You want the cookies to start browning around the edges. Remove from the oven and let them cool completely on the cookie sheet.
Cool and store
Let cookies cool completely on the cookie sheet. Store cookies in a mason jar or other air tight container.
Original recipe
Storage
Store in airtight container at room temperature. Cookies become crunchier as they dry, making them better for milk
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