How to make Cookie Crisp cereal from scratch

NEW YORK -- Do you put milk in your bowl first? Or the cereal? Whatever side you're on, you're going to LOVE these sweet, crunchy, chocolatey, home-made Cookie Crisp!

Follow along as Jessica Lugo (@bakemepretti) makes this yummy breakfast treat!


What you'll need:
1 stick (4 oz, 1/2 cup) unsalted butter, softened
3/4 cup brown sugar1 large egg, room temp
1/2 tsp kosher salt
1/2 tbsp vanilla1
1/3 cup all-purpose flour
1 heaping cup mini chocolate chips


INSTRUCTIONS
Preheat the oven to 325F. In a large mixing bowl with a hand mixer, or the bowl of a stand mixer, cream together the butter with the brown sugar until light and fluffy. About 3 minutes.

Add the egg, salt, and vanilla to the bowl and mix until incorporated. Using a spoon and not an electric mixer, stir in the flour and the chocolate chips.

Scoop 1/2 tablespoon-sized mounds of cookie dough onto sheet pans. Top the cookies with extra chocolate chips. Bake one sheet pan at a time at 325F for 10-12 minutes.

Cookies will look slightly under-baked but will continue cooking on the sheet pan as they cool and will stay very soft. If you prefer crunchier cookies, bake them longer. Cool completely on the sheet pan before moving to an airtight container. Enjoy with ice-cold milk!

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