Homemade Cookie Crisp Cookies Recipe

Introduction

These Homemade Cookie Crisp cookies bring back the nostalgic flavor of your favorite cereal in a delightful cookie form. Crispy on the edges and tender inside, they’re perfect for a sweet snack or a comforting treat with milk.

Ingredients

• 10 Tbsp salted butter, softened
• 2/3 cup (163g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 3/4 cup (266g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups (300g) chocolate chips, finely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a stand mixer or with an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Scrape down the sides of the bowl, then add the egg and vanilla. Mix until everything is well combined.
4. Step 4: Add the flour, baking soda, baking powder, and salt to the wet ingredients. Mix gently until a soft dough forms.
5. Step 5: Fold in the finely chopped chocolate chips evenly throughout the dough.
6. Step 6: Portion the dough into very small balls about 1/4 to 1/2 teaspoon each. For ease, roll the dough out with a rolling pin, freeze for 10 minutes, cut into small squares, then roll each square into balls. Arrange them on parchment-lined cookie sheets.
7. Step 7: Bake for 8-10 minutes, or until the cookies turn golden brown around the edges.
8. Step 8: Let the cookies cool completely on the baking sheet before serving. They pair beautifully with a cold bowl of milk.

Tips & Variations

• Freezing the dough briefly before shaping helps keep the cookies uniform and prevents spreading during baking.
• Try substituting the chocolate chips with white chocolate or peanut butter chips for a different twist.
• For an extra crunch, add a handful of finely chopped nuts such as pecans or walnuts to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To refresh, warm them briefly in the oven or microwave before serving. These cookies don’t freeze well once baked, so best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but reduce or omit the added salt in the recipe to keep the balance of flavors right.

How can I make these cookies crispier?

To achieve a crispier texture, bake the cookies a minute or two longer, watching closely to prevent burning. Using melted butter instead of softened butter can also help.

Homemade Cookie Crisp Cookies Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This Homemade Cookie Crisp recipe yields delightful, bite-sized chocolate chip cookies reminiscent of the nostalgic cereal favorite. Soft, buttery, and packed with finely chopped chocolate chips, these cookies are perfect for a quick snack or a sweet addition to breakfast with milk. The dough is easy to prepare and uses simple ingredients, baked to golden perfection for a crunchy yet tender texture.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 6 dozen small cookie pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 10 Tbsp salted butter, softened
• 2/3 cup (163g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 3/4 cup (266g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups (300g) chocolate chips, finely chopped

Instructions

1. Preheat the Oven: Set your oven to 350°F (180°C) to prepare for baking the cookies.
2. Cream Butter and Sugars: Using a stand mixer or electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
3. Add Egg and Vanilla: Scrape down the bowl’s sides, then add the egg and vanilla extract. Mix until fully incorporated to ensure even flavor distribution.
4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix gently until a soft dough forms without overmixing to avoid tough cookies.
5. Fold in Chocolate Chips: Carefully fold the finely chopped chocolate chips into the dough to evenly distribute the chocolate throughout.
6. Shape the Dough: Portion the dough into small balls approximately 1/4 to 1/2 teaspoon in size. For ease, roll the dough out with a rolling pin, freeze for 10 minutes, cut into small squares, then roll each square into a ball. Arrange the dough balls on parchment-lined cookie sheets.
7. Bake: Bake in the preheated oven at 350°F (180°C) for 8-10 minutes, or until the cookies turn golden brown around the edges.
8. Cool Completely: Allow the cookies to cool on the baking sheet completely to firm up and develop their crisp texture.
9. Serve and Store: Serve with a bowl of milk for dipping or enjoy as a snack. Store cookies in an airtight container for up to 4 days to maintain freshness.

Notes

• Freezing the dough before shaping helps achieve uniform cookie sizes and prevents spreading during baking.
• Chopping chocolate chips finely mimics the texture of cereal-sized bits, enhancing the cookie crisp experience.
• Cookies will be soft when hot but crisp up as they cool completely on the pan.
• For longer storage, cookies can be frozen in an airtight container for up to 2 months.
• Substitute salted butter with unsalted butter and add 1/4 tsp extra salt if preferred.

Keywords: homemade cookie crisp, chocolate chip cookies, bite-sized cookies, easy cookie recipe, quick cookies, nostalgic cereal recipe