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.
Cap N Crunch Cookies
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?
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. 😉
Crunch berry cookies ingredients
- Brown sugar
- Granulated sugar
- Vanilla extract
- Baking powder
- Captain Crunch cereal
What you’ll need to make this recipe
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Tips for making captain crunch cookies recipe
When I made this cookie 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.
FAQ’s about cereal filled cookies
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 coookie 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 cookies will last about a week if properly stored in an airtight container at room temperature. For best results eat within 2-3 days.
How to make Captain Crunch cookies
Take one cup of Captain Crunch cereal and crush it into a fine dust. Note that it will yield much less than a cup’s worth after being turned into a crumb. This is okay.
In a large mixing bowl, cream together the butter, sugars, vanilla, milk, and egg until fluffy.
Mix in the flour, salt, baking powder, and crushed Captain Crunch.
Fold in the whole Captain Crunch cereal.
Cover the bowl with plastic wrap and place it in the fridge for at least an hour.
Scoop the cookie dough into 2 tablespoon sized scoops and place them at least 2 inches apart on the baking sheet.
Bake for 8-10 minutes.
Remove and place on a wire cooling rack to finish cooling completely.
Enjoy them with a tall glass of cold milk.
More great recipes to try
- Pineapple Teriyaki Yakisoba Noodles
- Chocolate Chip Loaf Cake
- Fresh Strawberry Pie
- Mac and Cheese Tuna Casserole
- Simple Dairy Free White Bread
- Rustic Strawberry Galette
Captain Crunch Cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 Tbsp milk
- 2 large eggs
- 1 tsp salt
- 1 tsp baking powder
- 3 cups flour
- 2 cups Captain Crunch Berries cereal
- Crush 1 cup of captain crunch into a fine crumb.
- Cream together butter, sugars, vanilla, and egg until fluffy in a large bowl.
- Mix in the flour, salt, crushed Captain Crunch, and baking powder until well combined. Do not overmix.
- Fold in the whole Captain Crunch cereal.
- Cover bowl and chill for about 1 hour in the fridge.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop dough into 2 tablespoon sized balls and place 2 inches apart on baking sheet. Bake 8-10 minutes and transfer to a wire rack to cool completely.
- Serve with a tall glass of cold milk.