The cereal aisle is overwhelming.
Like, holy shit, have you noticed there are 27 different versions of Honey Nut Cheerios, 14 versions of Rice Krispies, and 23 versions of Captain Crunch? How does one decide? Decisions are the worst! Name that movie.
After I spent probably a good 35 minutes marinating in the cereal aisle mumbling out loud the pros and cons of whether I should go with Golden Grahams or Cinnamon Toast Crunch, I realized, I am creating a line in front of the Cocoa Krispies. So, I panicked, grabbed a box of Cocoa Krispies, arrived home, looked at the box, and said, “WTF.” I had cereal remorse.
Don’t get me wrong, I love me some Cocoa Krispies, but it’s not an “everyday” cereal like Cinnamon Toast Crunch or Golden Grahams. Am I right? I will give Cocoa Krispies mad props for making the milk sipping an extra chocolatey experience. So, as I stared at the box, I thought about what I could make with these Krispies. First thought, make rice krispie treats! Meh. Second thought, could I put this on chicken? Um, that’s weird even for me. Finally, I thought, heck, why not make some cookies?
I haven’t made cookies since 2009. Okay, not really, but the thought that yours truly even wanted to make cookies is the equivalent of me attending the Black Yeast for Bakers Twelve Step program. Anyways, these cookies are the bomb diggity. Two kinds of chips, one of them chocolate, one of them being peanut butter…ahem, ahem. Folded into butter, sugar, more butter, and finally Cocoa Krispies. It’s a sugar fest win!
So, next time you are in the cereal aisle, grab a random box and make these cookies. Cereal remorse be gone!
Chocolate Peanut Butter Cocoa Krispie Cookies with Chocolate Ganache
Yield: Makes about 18 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
1 3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1 cup unsalted butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cup chocolate chips
1/2 cup peanut butter chips
8 cups cocoa krispie cereal, slightly crushed
1 tablespoon whipping cream
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick cooking spray. In a large bowl, combine combine flour, salt, baking powder, and baking soda. In another bowl, combine cream butter and sugar together. Add the eggs and vanilla extract to the sugar/butter mixture, In thirds, gently combine the dry ingredients to the wet ingredients. Fold in the 1/2 cup chocolate and peanut butter chips and 2 cups Cocoa Krispies. Drop about a tablespoon of the dough into the remainder of the Cocoa Krispies roll to coat and place on a baking sheet. Bake for about 7 to 10 minutes or until golden brown.
To make the ganache, melt 1 cup chocolate chips and cream in a small saucepan over medium heat. Stir until smooth and remove from heat. Take a cookie and dip half of it into the ganache. Place cookie on a wire sheet to set before eating.
***adapted from the Roder Family Cookbook