Cookies & Cream Cookie Cereal
If you tried my Chocolate Chip Cookie Cereal, then try this one next! It’s teeny tiny cookies & cream cookies (packed with crushed Oreos and white chip bits!) that you can serve for an adorable snack or eat in a bowl with milk. Kids love these snackable little cookies in lunchboxes too!
There’s something so cute about a downsized dessert. It’s all the flavor and fun of the original, but in an irresistibly cute little package.
This recipe takes crushed Oreos, chopped white chips, and a perfectly chewy base cookie to make tiny cookies that are at home in a lunchbox or a bowl topped with milk.
It’s milk & cookies, but with a spoon!
Why I Love This One!
My kids always love it when I bake, but when I bake tiny, basically doll-size, treats? They go crazy!
Everything is just cuter in miniature.
If you are looking for a novel snack to serve at a party or sleepover, this fits the bill. But these cookies are also so perfect for a lunchbox treat.
I like to make a batch and then package the cooled cookies in snack baggies for on-the-go treats. So much tastier than the pre-packaged stale baggies that the grocery store offers.
P.S. In the age of AI-generated content, I like to share with you that my recipes are developed by me, tested in my home kitchen, and approved by real humans–not a soul-less computer! I only publish recipes I think are awesome.
~Ellen
How to Quickly Scoop Tiny Cookies
I’ve seen recipes for cookie cereal that include overly complex methods of scooping these tiny treats. From piping bags to plastic wrapped logs, it all seems like too much for a simple recipe.
I keep things super simple. Just portion tiny bits of dough with your fingers and plop on the tray. Some cookies will be less-than-round and that’s totally okay. Most of them will just spread and look perfect without any coaxing at all.
When you are portioning dough for over 100 tiny cookies, speed is the name of the game! So don’t be afraid if your trays look a little sloppy. Just keep the cookies small, about the same size, and with enough room around each cookie that they don’t run into each other as they bake.
Fresh Baked Cookies ASAP
Get a mouthwatering cookie recipe each week straight to your inbox.
Ingredients You’ll Need
The ingredients required for these cookies are all pretty standard, but you will definitely want to grab a sleeve of Oreos (about 13 cookies) and some white chips!
The Oreos will be crushed into small pieces. The white chips should be chopped so that you have a mix of larger and smaller pieces to mix into the cookies.
Tips for Making Cookie Cereal
Because this recipe uses melted butter it’s very easy to stir the dough together. You’ll mix in the crushed Oreos and white chips at the end.
Then, you’ll just portion small pieces of cookie dough (1/2 teaspoon size) onto lined baking sheets and bake for a few minutes.
Once the cookies are cool they are ready to eat!
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). Freeze for longer storage (up to 1-2 months).
Serve in a bowl with milk or package them up for small bags of snackable cookies that are perfect for lunchboxes.
More Cookie Cereal!
Don’t miss more cute recipes like Chocolate Chip Cookie Cereal and Cookie Nachos! If you enjoy sweet snacks, you’ll also love Small Batch Puppy Chow.
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Cookies & Cream 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 ¼ cups all-purpose flour 6.25 ounces
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 13 chocolate sandwich cookies (such as Oreo)
- ½ cup white chips, chopped small
Instructions
- Preheat oven to 350℉. Line two large baking sheets with parchment paper.Crush the Oreo cookies into small pieces. You can do this in a food processor or by using a rolling pin to crush the Oreos in a plastic zip-top bag. You could also use a chef's knife to finely chop them.
- 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 finely crushed Oreos and chopped white 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.
