![]() ![]() Cap’n Crunch’s Chocolate Caramel Crunch.That should only take about 10-15 minutes to chill versus an hour or more in the fridge. ![]() While I do recommend chilling the dough, you can reduce the chill time by simply placing the dough in the freezer after it's been scooped into dough balls. That said, if you'd like the cookies to be thinner and not shaped like mounds, you can flatten them down with a fork or the bottom of a glass before baking.Ĭhilling the dough helps the cookies to retain shape and allows the flavors to develop as well. When I made this captain crunch cookies recipe, my goal was to have a cookie firm enough to handle being dunked without weakening or breaking apart in the milk, which is what lead me to choose their size. This makes it easier to pick them up and put on a wire rack. Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. Roll into a ball and place about 2 inches apart on your baking sheet.īake in the oven for 8-10 minutes or until just the edges look set, the tops are no longer glossy and there's just the lightest hint of darkening on the top. Scoop the dough out into ¼ cup sized portions. Stir in the white chocolate chips and the remaining 1 cup of dry cereal (not crushed) until evenly distributed. Note that the dough will become very thick so you may need to mix the remaining flour in by hand. Scrape down the sides of the bowl as needed.Īdd the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).īlend in the eggs, egg yolks, and vanilla. In a medium sized mixing bowl, combine the flour, cereal crumbs, pudding mix, cornstarch, baking powder, baking soda, and salt with a whisk until combined. There should be just shy of ¾ cups of cereal crumbs. Measure out one cup of dry cereal and place it into a food processor or a sandwich baggie and seal closed. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. □ Equipment NeededīeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.Ĭheck out how to make captain crunch cookies with these simple step-by-step instructions: White chocolate chips- Adding white chocolate chips to the dough makes the cookies taste creamier, so it's more like a bowl of cereal in every bite.įor the exact amounts needed, please see the recipe card below. Vanilla extract- Another flavor enhancer.Ĭaptain Crunch cereal with berries- This cereal is what makes these cookies so flavorful and unique. Granulated sugar- For added sweetness and caramelization, use granulated sugar.Įggs- You will need large eggs and additional egg yolks to get the perfect consistency and richness. Leavening agents- You will need both baking soda and baking powder to help these cookies rise and spread as they bake. Instant Vanilla Pudding Mix- Adding in a package of pudding dry mix will give the cookies added flavor and moisture.Ĭornstarch- This will give us a nicer texture. This recipe goes straight from bowl to oven, meaning there are no long wait times in between.Īll-purpose flour- This is the gluten structure and base of the recipe. And I'm not just saying that because it helped to clear out some pantry space. This easy cookie recipe is seriously (or should I say Cereal-isly) pretty good. Add in some fresh or stale cereal, and you get a nice chewy bite that's loaded with fun flavors. These crunch berry cookies are moist, chewy, crunchy, and soft.
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