I have an interesting recipe for you! So you know how I love to use cereal in like EVERYTHING??? Well cereal works well in cereal treat bars and in candy. But put them in cookies? Yeah, you lose the crunch. So then it’s just mush or that not-good chewy texture. Thank goodness for Christina Tosi and her recipe for Cornflake Chocolate Chip Marshmallow Cookies from Momofuku Milk Bar. Which, on a side note I am dying to go to her bakery. Anyone want to fund a trip to NYC for me?! Hahaha just kidding. But not really. I just need to go for blog research purposes people 😉
But anyways, being the genius Christina Tosi is, she developed a recipe to keep the Cornflakes crunchy in her cookies! So I took her recipe and put a spin on it by using Peanut Butter Crunch cereal. You could use just about any cereal you want in this recipe though. This Cereal Crunch recipe can be used in any cookie, brownie, blondie or doughnut recipe or even as a crunchy topping! Yay! I made this Cereal Crunch to go in my Elvis Cookies. Yum.
I would use this recipe for those times I bake donuts and top them with cereal. Unless you eat them immediately, my cereal would always get chewy. Heck, you could use this as an ice cream topping! It’s pure yum!
One of the ingredients you need to make this Cereal Crunch is milk powder. I used non-fat milk powder, which you find in the baking aisle, usually by the shelf stable milk cartons.
My cereal of choice for todays recipe!
Cereal CrunchPrint Recipe
- 4 cups Peanut Butter Crunch cereal
- 1/2 cup milk powder
- 3 tablespoons white granulated sugar
- pinch of salt
- 1/2 cup unsalted butter, melted
Preheat oven to 275-degrees. Put a Silpat or parchment paper on a cookie sheet and set aside.
Pour cereal in a medium sized bowl and crush (with your hands or a heavy object), until you get crumbs or small pieces of cereal. Add the milk powder, sugar and salt to the crushed cereal and mix until combined. Add the melted butter to the mixture and mix until you get small clusters of cereal pieces.
Spread the cereal clusters out in an even layer on the prepared cookie sheet. Bake in 275-degree oven for 20-minutes.
Cool completely before storing or using them in a recipe.
The finished product…left to cool completely before using in my Elvis Cookies!
Success! The Cereal Crunch stayed crunchy in the baked cookies! The husband loved these cookies and was impressed that I was finally able to get the cereal to stay crunchy in my cookies!
Make this Cereal Crunch recipe first, so it can cool, then make my Elvis Cookies! You won’t be sorry!
PS– I’ve linked this recipe up at the following link parties: Friday Frenzy, What’s Cookin’ Wednesday, Create Link Inspire, The Weekend Potluck and the Sugar and Spice Link Party. Click on the links to check out the fabulous parties with tons of recipes and crafts!