Back in December, I made candies with Cap’n Crunch for the company holiday potluck, because I thought it would be hilarious.
Less hilarious? Trying to use up a nearly-full $4 box of intensely sweet cereal.
I really hate to be wasteful, but between the Cap’n Crunch buckeyes and today’s chocolate chip (and Cap’n Crunch!) cookies, I’ve barely made a dent in the mountain of expensive cereal.
These cookies are actually pretty tasty. A standard chocolate chip cookie, but with chewy-crunchy little nuggets throughout. Not a favorite, but definitely not a fail.
Next up, I’m considering Cap’n Crunch French Toast, or Cap’n Crunch-crusted Chicken. Or I suppose I could use it as packing peanuts.
Recipe below the fold
Cap’n Crunch Cookies
Adapted from grouprecipes.com
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cup Cap’n Crunch cereal
1 cup semi-sweet chocolate chips
Heat oven to 375′F.
Beat the brown sugar and butter until fluffy. Blend in the eggs and vanilla.
In a separate bowl, combine the flour, baking powder, and salt. Add to egg mixture and mix well.
Stir in the cereal and chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.
Bake 10-12 minutes or until light golden brown. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack. Cool completely. Store tightly covered.
Makes about 2 dozen cookies.