Humphrey’s Cap’n Crunch Cookies
"I make these for my best friend’s granddaughter. She asks for them every time I see her. If you like Cap’n Crunch, you will enjoy these."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (40.5 g)
- Calories 159
- Total Fat - 9 g
- Saturated Fat - 5.3 g
- Cholesterol - 58 mg
- Sodium - 175.4 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 0.9 g
- Sugars - 10.5 g
- Protein - 2.6 g
- Calcium - 11.1 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
In a food processor pulse 1 1/2 cups Cap'n Crunch until finely ground. Set aside.
Step 3
Add the other 2 cups of Cap'n Crunch to the food processor and pulse for 1 or 2 seconds, just enough to roughly break up the pieces. They should be very coarse. Set aside.
Step 4
In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until smooth and pale in color, about 5 minutes Beat in vanilla and egg and continue beating until light and fluffy.
Step 5
In a separate bowl, whisk together baking soda, salt, flour and finely ground cereal.
Step 6
Reduce mixer speed to low and beat in the flour mixture until just combined. Gently stir in the coarse cereal by hand until combined.
Step 7
Separate the dough into 3 tablespoon sized balls. Place the balls 3 inches apart on a cookie sheet lined with parchment and bake for 10 - 12 minutes.
Step 8
Cool for 2 - 3 minutes and then transfer to a rack to completely cool.
Tips
No special items needed.
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