Cap'n Crunch Cookies
Cap’n 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.
Servings: 24 cookies
Calories: 327kcal
Cost: Recipe $6.61 / Serving $0.56
Equipment
Ingredients
- 2 cups Cap’n Crunch cereal with berries, divided ($0.78)
- 3 cups all-purpose flour ($0.39)
- 1 box (3.4 ounces) instant vanilla pudding mix ($0.98)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.05)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.01)
- 1 cup unsalted butter, cold and cubed ($1.98)
- 1 ¼ cup granulated sugar ($0.54)
- 2 large eggs ($0.30)
- 2 large egg yolks ($0.16)
- 1 tablespoon vanilla extract ($0.09)
- 1 cup white chocolate chips ($1.31)
Instructions
- Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Crush part of the cereal. Measure out 1 cup of the cereal and crush it into fine crumbs using a food processor or sealed bag. You should have just under ¾ cup of crumbs.
- Mix dry ingredients. In a medium bowl, whisk together the flour, crushed cereal crumbs, pudding mix, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla. Mix in the eggs, egg yolks, and vanilla extract, scraping down the sides of the bowl as needed.
- Combine wet and dry. Add the dry ingredients to the wet mixture in three equal portions, mixing on low speed between additions just until combined. The dough will be thick, so finish mixing by hand if needed.
- Fold in mix-ins. Stir in the white chocolate chips and the remaining 1 cup of uncrushed cereal until evenly distributed.
- Portion the dough. Scoop the dough into ¼-cup portions, roll into balls, and place about 2 inches apart on the prepared baking sheet.
- Bake. Bake for 8 to 10 minutes, until the edges are set and the tops are no longer glossy with just a hint of browning.
- Cool and serve. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
- Cookie thickness. Flatten slightly with a fork or glass if you prefer thinner cookies.
- Chilling option. Chilling the dough improves shape and flavor. Freeze for 10 to 15 minutes for a quick chill.
- Make ahead. Dough can be refrigerated for up to 24 hours or frozen and baked from frozen with slightly longer bake time.
- Storage. Store cookies in an airtight container at room temperature for up to 1 week. Best texture is within 2 to 3 days.
Nutrition
Serving: 1cookie | Calories: 327kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 321mg | Potassium: 85mg | Fiber: 1g | Sugar: 24g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
