White chocolate chip cereal cookies that are soft, chewy and full of crunchy goodness.
Cookies aren’t waistline friendly, but man they are delicious. The other day I was searching through my plethora of cookbooks stashed in my office/playroom. I decided to take a glance at Momofuku milk bar’s cookbook. I’ve never actually been there or tasted any of their items but I’ve only heard wonderful things about this place.
They have the compost cookies, birthday cake crumble that looks to die for and some fruity pebble crunch cookies. I had seen the fruity pebble cookies before and a while back I saw Rachel make some fruity pebble krispie treats. This fruity pebble craze got the best of me and I set off to make my own version of fruity pebble cookies.
It didn’t stop there.
I had an almost empty bag of cocoa krispies in my pantry and we all know how I’m trying to clean it out. As you can probably tell from the title that the left over bag of krispies somehow appeared in my cereal cookies.
For these cookies I also took an approach of a sugar cookie. Sugar and cereal go together so why not complete the cereal cookies with a sugar batter.
Now I’m off to go see what else I can clean out of my over stocked pantry.
ENJOY ~ Meagan
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 2 tablespoons 2% milk
- 1 cup fruity pebble cereal
- 1 cup cocoa krispie cereal
- ½ cup white chocolate chip morsels
Preheat oven to 375 degrees F.
In a large mixing bowl cream the butter and sugar. Slowly add in the egg and vanilla. Beat in the flour, baking soda and milk. Gently fold in both cereals and white chocolate chip morsels.
Using a 2-teaspoon cookie scoop place balls on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until lightly brown.
Allow to cool for 3 minutes and then place on wire rack.