Cookies & Cream Cookie Cereal
Tiny little cookies you can eat like cereal! These are chewy cookies & cream cookies flavored with white chips and crushed Oreos! They are quick to make and do not require chilling. The perfect snack, dessert, or lunchbox treat.
Servings: 6 cups
Calories: 576kcal
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.
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 White Chips: Chop the white chips to be a little smaller using a chef’s knife. There will be a variety of sizes and that is fine--the main goal is to create plenty of smaller pieces so the flavor is incorporated throughout.
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
Calories: 576kcal | Carbohydrates: 82g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 321mg | Potassium: 172mg | Fiber: 1g | Sugar: 54g | Vitamin A: 512IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 5mg