Chocolate Chip Cookie Cereal

A cereal bowl filled with mini chocolate chip cookies and a spoon.

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Make cookies for breakfast with this fun recipe for Chocolate Chip Cookie Cereal! These tiny cookies are perfect for a sweet snack--just serve yourself a bowlful with milk and a spoon! They also work great in lunchboxes and for holiday gifting too. Recipe is lightly adapted from my mini chocolate chip cookies recipe.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie cereal, homemade cookie cereal, mini cookie cereal

Servings: cups

Calories: 507kcal

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

Yield: This recipe makes about 180-200 very tiny cookies or about 6 cups of mini cookies. I measured the cookies, but did NOT count each individual cookie when I tested this, so the actual number is an estimate.

Nutrition information: Nutrition information is given for 1 cup of cookies. As always, the nutrition information provided is an estimate only.

Chopped Mini Chips: Chop the mini chips to be a little smaller using a chef’s knife. You don't need to chop up every single mini chip, we're just looking to get plenty of smaller pieces (and chocolate dust!) to spread better throughout these tiny cookies.

Storage: 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).

Nutrition