Cap'n Crunch Cookies
These chewy and crunchy Cap'n Crunch cookies are so delicious and easy to make. They have little bursts of color from the crunch berries. There is no chill time required, so you can have them ready to eat in 30 minutes.
Equipment
- measuring cups
- Measuring Spoons
- Mixing bowl
- Hand or Stand Mixer
- Cookie/Baking Sheet
- Wooden spoon or spatula
Ingredients
- 2.5 Cups Flour
- 2 Cups Cap'n Crunch Cereal
- 2 Eggs
- 1.25 Cups Granulated Sugar
- .75 Cups Brown Sugar
- 1 Cup Butter softened
- .25 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1.25 Teaspoons Baking Soda
Instructions
- Make sure to either use a non-stick baking sheet or grease it with butter or cooking spray. Also, preheat the oven to 350 degrees Fahrenheit.
- Add the 1.25 cups of granulated sugar, .75 cups of brown sugar and 1 cup of softened butter to the mixing bowl.Note: you can soften the butter at room temperature for around 60 minutes. Or cut it into chunks to soften faster.
- Cream the sugar and butter together using the hand or stand mixer for about 1.5 - 3 minutes. It should be thoroughly combined and slightly light and fluffy when done.
- Toss 1 teaspoon of vanilla and 2 eggs into the mixing bowl and mix until well combined. Do not overmix.
- In another bowl, add together 1.25 teaspoons baking soda, .25 teaspoons salt and 2.5 cups of flour.
- Slowly pour the flour mixture into the creamed sugar, butter and eggs while mixing on low. Make sure all flour is completely combined in.
- Add in 2 cups of Cap'n Crunch cereal and carefully fold it into the dough.
- Using a tablespoon, scoop out heaping scoops (about 1.5 tablespoons worth) of dough. Roll it into balls and place them a few inches apart on the baking sheet.
- Bake for around 10 minutes, or until edges of the cookies are firm and light brown.
Notes
Tips
- Don't overcook - overbaking the cookies can lead to hard and crunchy cookies. Make sure that the edges are firm, but centers are still soft when you remove them from the oven.
- Don't overmix - overmixing the dough can create flat cookies. Make sure everything is thoroughly combined, but only mixed enough to do so.
- Softening butter - you can soften the butter by placing at room temperature for 60 minutes. Cut it into chunks to soften faster. Or if you are short on time, Place in the microwave on defrost for 30 seconds, flip sides and add another 30 seconds. Make sure not to make it melt at all.
- Don't crush the cereal - make sure to carefully fold the cereal in so that it doesn't get crushed.
- Storing dough: keep the dough for 4 - 5 days wrapped tightly in cling wrap in the refrigerator. Or, wrap it and put it in a ziplock bag to freeze for up to 3 months.
- Storing baked cookies: keep in an airtight container at room temperature for a week or in the fridge for 2 weeks. Put cookies in a ziplock bag and freeze for up to a year.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.