Most of my recipes here are super simple and require minimal time to make.  That is my jam, so that is what I pass on to you {my sweet readers} but sometimes there is a recipe that takes a little more effort but at the same time is totally worth it.  This Homemade Cookie Crisp Cereal is that recipe!  What could be more fun than teeny tiny chocolate chip cookies that you eat in a bowl of milk?  At breakfast no less!  Keep scrolling for all of fun details.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

My family went crazy for these cereal cookies!  Wouldn’t it be such a fun project to make with younger kids?

If my older kids were that excited I can only imagine how much fun grade school aged kids would be.  I plan to add this recipe to my lesson plans when I am back to teaching next year.

I have said it before but I am not a breakfast eater.  That is of course unless I get to eat cookies!  This is the breakfast of champions people! 🙂

Thank you so much for stopping by! This homemade cookie crisp cereal post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

How to make Homemade Cookie Crisp Cereal at Home

This cookie cereal starts just like any other cookie dough that you make.  Begin by creaming together the butter, both sugars, eggs and vanilla.

I like to use a hand held mixer but you could totally do this step by hand.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Then add the dry ingredients all at once and combine.  The key is to not add too much flour because if the dough is too thick then it will be REALLY hard to pipe the dough in a later step.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Finally add the chocolate chips.  I actually chopped up mini chocolate chips.  These cookies are super small, so regular mini chocolate chips are still too big.

Plus, they need to be small enough to pass through a piping bag.  Stir the chocolate chunks into the dough by hand and put the dough into a piping bag {a Ziploc bag might work but a piping bag is stronger}.  Cut a small triangle from the bottom of the bag.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

5 Tips for Making Cookie Crisp Cereal at Home

  1. Don’t add more flour than the recipe requires.  Because we are going to be piping the dough from a piping bag we want to be sure that it isn’t too thick.
  2. Chop up your chocolate chips super small.  I suggest chopping miniature chocolate chips because they would even be too large to pass through the piping bag.
  3. Use a piping bag.  Normally I would say that a Ziploc bag can be used in place of a piping bag but I am not sure it would work in this case.  The piping bag is much sturdier and you are going to need that.
  4. Pipe the cookies super small.  They should be smaller than a dime.  Remember they are going to be a cereal so they need to be tiny.
  5. Let the cookies cool completely on the cookie sheet.  This will help them crisp up and get the texture that you want for a cereal.

Begin piping small dots of dough onto a silicone mat {or parchment} lined baking sheet.

The mounds of dough will be SUPER small.  In fact, you should be able to fit a lot cookies on one sheet.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

If you have ridges on the top of the cookie mounds then go through and press down the tops with your finger, so that you have a smooth top.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Here they are all ready to go in the oven and bake.  Could they be any cuter??  

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

They bake at 325 degrees for about 6 minutes.  It is important that you keep an eye on them.  You want the edges to be browned but not over baked.

Remove them from the oven and let them cool completely on the baking sheet.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Here photo gives you a little bit more of an idea of the size of the cookies.  They are pretty tiny…smaller than a dime.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Once they were all baked and cooled, I stored them in a mason jar but any air tight container would work great.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Then the next morning it was time to eat up!  I could barely contain my excitement because…COOKIES!!  A bowl, a spoon and some milk is all you need for a fabulous and sugar filled breakfast.

I highly encourage you guys to makes this sweet homemade cookie crisp cereal.  It’s SO much fun!  Whether you are eating them for breakfast or dessert, this recipe is awesome.

Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade

Do you love fun food?  Try these recipes…

Homemade Cookie Crisp Cereal

Homemade mini chocolate chip cookies are baked to perfection and served with milk for breakfast. Life just got great my friends.

Course Breakfast
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

  • 1/2 cup butter {softened}
  • 2 tbsp granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup mini chocolate chips {chopped}

Instructions

  1. Preheat oven to 325° and line baking sheets with silicone mats {or parchment paper}.

  2. In a medium bowl, cream together butter, both sugars, egg and vanilla until combined.

  3. 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.

  4. 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.

  5. If the cookies have a tip from the piping bag, then take you finger and press it down so that you have a smooth top to each of the cookies. Place in the oven and bake for about 6 minutes. You want the cookies to start browning around the edges. Remove from the oven and let them cool completely on the cookie sheet. Remove and continue to pipe and bake until you have baked all of your dough.

  6. Store cookies in a mason jar or other air tight container and serve over milk for breakfast or dessert. They will last at room temperature for at least 7 days. The drier they get the better they are at holding up to being in the milk. Enjoy!