Captain crunch cookies are the perfect cookies for dunking in a nice cold glass of milk. Cereals and cookies were made for milk, so save a spoon and enjoy a sweet treat that is sure to taste a bit nostalgic.
Captain crunch cookies are a childhood favorite. Cutting up the roof of your mouths was never as much fun as it was when enjoying a bowl of colorful Crunch Berries, am I right?
But as an adult, constantly looking for creative cereal recipes like Googling for "captain crunch recipes" trying to find creative uses for half-used boxes of cereal in the pantry can become a pain, am I right?
Everyone wants the first bowl from a new box but no one wants to finish the box that's open. Thankfully we have Rice Krispie Treats and fun variations on them to get some uses out of stale cereal, but why not cookies? More specifically, Cap N Crunch Cookies.
These crunch berry cookies are moist, chewy, crunchy, and soft. Add in some fresh or stale cereal and you get a nice chewy bite that's loaded with fun flavors. This easy cookie recipe is seriously (or should I say Cereal-isly) pretty good. And I'm not just saying that because it helped to clear out some pantry space. 😉
🥘 Ingredients
- All-purpose flour
- Instant Vanilla Pudding Mix
- Cornstarch
- Baking soda
- Baking powder
- Salt
- Unsalted butter cubed, cold
- Granulated sugar
- Large eggs
- Large egg yolks
- Vanilla extract
- Captain crunch cereal with berries
- White chocolate chips
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie scoop
🔪 Instructions
Check out how to make captain crunch cookies with these simple step-by-step instructions:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set it aside.
Measure out one cup of dry cereal and place it into a food processor or a sandwich baggie and seal closed. Crush the cereal into a fine crumb. there should be just shy of ¾ cups of cereal crumbs.
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. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
Blend in the eggs, egg yolks, and vanilla. Scrape down the sides of the bowl as needed.
Add the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. Do not overmix.
Note that the dough will become very thick so you may need to mix the remaining flour in by hand.
Stir in the white chocolate chips and the remaining 1 cup of dry cereal (not crushed) until evenly distributed.
Scoop the dough out into ¼ cup sized portions. Roll into a ball and place about 2 inches apart on your baking sheet.
Bake 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.
Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. This makes it easier to pick them up and put on a wire rack.
Enjoy!
🍴 Recipe Tips
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. 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.
Chilling the dough helps the cookies to retain shape and allows the flavors to develop as well. 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 should only take about 10-15 minutes to chill versus an hour or more in the fridge.
💭 FAQs
If keeping the dough covered and stored in the fridge you can make it up to 24 hours in advance. Just scoop and use as directed. You could also freeze the cookie dough and thaw for several hours in the fridge before baking or bake from frozen if scooped already. Simply add a minute or two to the bake time.
These cereal-filled cookies will last about a week if properly stored in an airtight container at room temperature. For best results eat within 2-3 days.
More great cookie recipes to try
- Lucky Charms Cookies
- Valentines Chocolate Chip M&M Cookies
- Flourless Double Chocolate Chip Cookies
- Peppermint Shortbread Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
- Giant Sprinkle Cookies
📖 Recipe
Captain Crunch Cookies
Equipment
- Cookie scoop
Ingredients
- 3 cups all-purpose flour ($0.24)
- 1 3.4 oz. box Instant Vanilla Pudding Mix ($0.98)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon baking powder ($0.02)
- 1 teaspoon salt ($0.10)
- 1 cup unsalted butter, cubed, cold (16 Tbsp.) ($1.50)
- 1 ¼ cup granulated sugar ($0.33)
- 2 large eggs ($0.16)
- 2 large egg yolks ($0.16)
- 1 Tablespoon vanilla extract ($0.04)
- 2 cups captain crunch cereal with berries, divided ($2.00)
- 1 cup white chocolate chips ($0.98)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set it aside.
- Measure out one cup of dry cereal and place it into a food processor or a sandwich baggie and seal closed. Crush the cereal into a fine crumb. there should be just shy of ¾ cups of cereal crumbs.
- 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. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
- Blend in the eggs, egg yolks, and vanilla. Scrape down the sides of the bowl as needed.
- Add the flour mixture into the wet mixture in 3 same sized portions, mixing well on low speed between each until combined. Do not overmix. Note that the dough will become very thick so you may need to mix the remaining flour in by hand.
- Stir in the white chocolate chips and the remaining 1 cup of dry cereal (not crushed) until evenly distributed.
- Scoop the dough out into ¼ cup sized portions. Roll into a ball and place about 2 inches apart on your baking sheet.
- Bake 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.
- Let the cookies rest on the baking sheet for about 5 minutes to finish cooking and settle. This makes it easier to pick them up and put on a wire rack.
- Enjoy!
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