Humphrey’s Cap’n Crunch Cookies

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: Set aside the other 2 cups of Cap'n Crunch whole pieces.

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 eggs 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 whole cereal pieces by hand until combined.

Step 7: Separate the dough into 2 1/2 tablespoon sized balls. Place the balls 2 1/2 inches apart on a cookie sheet lined with parchment and bake for 11 - 13 minutes.

Step 8: Cool for 2 - 3 minutes and then transfer to a rack to completely cool.