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Breakfast Recipes: Homemade Cookie Crisp Cereal featured by top US dessert blogger, Practically Homemade
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4.83 from 62 votes

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.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Servings: 4 servings
Author: June Albertson-Dick

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

  • Preheat oven to 325° and line baking sheets with silicone mats {or parchment paper}.
  • In a medium bowl, cream together butter, both sugars, egg and vanilla until combined.
  • 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.
  • 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.
  • 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.
  • 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!