Chocolate Chip Cookie Cereal
Cookies for breakfast? Why not?! Make tasty homemade Chocolate Chip Cookie Cereal for a fun and delicious snack (or yes, breakfast). These tiny cookies are perfect miniatures of classic chewy chocolate chip cookies. I’ve made the recipe extra-easy so it comes together in 20 minutes or less. Pro tip: Consider packaging boxes of these cookies and giving as gifts for the holidays–so cute!
If you dig chocolate chip cookie recipes, try my Semi-Sweet Chocolate Chunk Cookies–a Crumbl Copycat recipe!
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Nearly everyone loves a chocolate chip cookie dipped in milk. But, what if there was a streamlined way to indulge in this treat? Grab yourself a cereal bowl and a spoon and dig into this chocolate chip cookie cereal for a novel dessert!
I’ve seen recipes for chocolate chip cookie cereal or “cookie crunch copycat” recipes, but every recipe I found seemed to be overly complicated for such a simple treat.
This recipe skips the piping bags, the careful measuring of each individual cookie (baking is supposed to be fun after all), and basically all the fuss. Mix up the dough, break off tiny chunks onto a baking sheet, bake, and enjoy!
Plus, there’s more than one way to eat or serve these cookies! Try using these mini cookies as part of an ice cream bar, snack bar, or Christmas cookie platter.
What about gifting? Perfect! These cookies are so cute when they are packaged up into small bakery bags, boxes, or jars. Pour them into jars, make “Chocolate Chip Cookie Cereal” gift tags, and share with friends!
Great Things About This Recipe
- No mixer is required for this recipe–instead it mixes together quickly since it uses melted butter.
- No chilling the dough required. Stir it up and bake right away.
- The cookies only take 5-6 minutes to bake!
- These cookies might be small, but they are still full of flavor and perfectly chewy!
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Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share that I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
Ingredients in Chocolate Chip Cookie Cereal
A few notes on some of the ingredients used:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Mini Chocolate Chips – Mini chocolate chips are ideal for these diminutive cookies, but we’ll actually chop them even more for even tinier pieces. If all you have is regular-size chocolate chips, just chop them until the largest pieces are a little smaller than a mini chip.
Variations
There are so many great mix-in ideas for chocolate chip cookies! Since these cookies are so small, I suggest sticking with chopped up chocolate chips. This recipe would work with chopped white chips, peanut butter chips, cinnamon chips, and more.
If you are using regular-size chips, just be sure to chop them first. Chop them a little smaller than a mini-chip size and don’t forget to use all the chocolate dust in the cookies too! Just mix it right on in.
How to Make Chocolate Chip Cookie Cereal
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Since the dough starts with melted butter, it’s really easy to mix up. No electric mixer needed.
Once the butter and sugars are thoroughly combined, we’ll add an egg and vanilla extract. Next up the dry ingredients: flour, baking soda, and salt. Finally, add the chopped mini chips.
You can see here that while I’ve chopped the chips up, there’s still a good amount of mini chips left intact. This is a good balance between spreading the chocolate throughout the cookies, but also making sure each cookie has plenty of chocolate inside!
Shaping the Cookies
I’ve seen recipes that called for complicated techniques just to form the cookies for baking. None of that here!
Use a 1/2 teaspoon measuring spoon to measure the first few cookies to get a hang of the tiny size and then just break off bit of doughs and plop onto a baking sheet.
You don’t even have to try to form each cookie into a rounded shape or anything. Just go for it!
The cookies will take only 5-6 minutes to bake. I suggest baking a small amount to start so you can get the timing right.
If you want a crispier cookie, leave them in until they are golden brown on the edges. If you want a chewier cookie, remove them when they appear set, puffed, and with barely any golden brown.
How to Store or Make Ahead
Store the cookies in an air-tight container at room temperature for up to 2 days. The small size means they dry out quickly, so if you want them to stay fresh longer, I suggest popping them in the freezer! Freeze the cookies for 1-2 months in freezer-safe packaging.
More Delish Cookie Recipes
If you enjoyed this recipe, try some more! Might I suggest the following: Chocolate Chip Skillet Cookies, Brownie Sundae Cookies, Banana Split Cookies, and Brown Butter Peanut Butter Cookies.
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Chocolate Chip Cookie Cereal
Ingredients
- 8 tablespoons unsalted butter 4 ounces
- ½ cup light brown sugar 3.5 ounces
- ½ cup granulated sugar 3.5 ounces
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 7.5 ounces
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ¾ cup mini chocolate chips chopped
Instructions
- Preheat oven to 350℉. Line two large baking sheets with parchment paper.
- In a large microwave-safe bowl, gently microwave the butter in 10 second intervals until melted.
- Add the light brown sugar and granulated sugar to the melted butter and mix together with a fork until smooth and completely combined.
- Add in the egg and vanilla extract and stir together with large spoon/wooden spoon until just combined.
- Add dry ingredients next: flour, baking soda, and table salt. Gently mix together until just combined. Fold in the chopped mini chocolate chips.
- Break off tiny chunks of dough to form very tiny cookies (or use a small measuring spoon) and pop them onto a baking sheet (about ¾” apart).I suggest making each cookie about ½ teaspoon size. This is quite small so it helps to use a measuring spoon for the first few cookies to get the size right. You don’t need to be perfect here! Just break off tiny chunks of dough.
- Bake (one sheet at a time) until puffed and barely golden on the edges, about 5-6 minutes. Since they bake so quickly, keep a close eye on the cookies. You might want to bake just a few at first to get the timing right.For crisp (instead of chewy) cookies, bake a minute or two longer.
Notes
Nutrition
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