Cereal Sweets & Treats: Cap’n Crunch Cookies

If you’re a cereal addict like myself, Jessica Segarra’s latest cookbook will make you go head over heels! “Cereal Sweets & Treats” has my current favorite cookie recipe: Cap’n Crunch Cookies, which we’re sharing with you today! 

Jessica Segarra, the genius behind the blog The Novice Chef blog, has published her second cookbook: Cereal Sweets & Treats. Now, before I tell you all about it, here’s a question for you: what’s your all-time favorite cereal? And if you say Shredded Wheat, we can’t be friends! My all-time favorite is Cap’n Crunch, the original version. I don’t like the berries and I don’t love the peanut butter, but there’s something about the simple taste of the Cap’n that I love. Oh and I also try to convince myself that because it has coconut oil and oat flour in the ingredients, it’s good for me. (HA.)

So of course, when I was browsing through Jessica’s new book, I bookmarked all her Cap’n Crunch recipes. She’s got a Cap’n Crunch Milkshake I have yet to try, but I started with these cookies and let me tell you: they are DIVINE. It’s like a bite of your favorite cereal, in a buttery delicious cookie base. Easy to make and you probably have all the ingredients at home (because everyone ALWAYS has a box of Cap’n Crunch in their pantry, right?!), so go ahead and make them! Jessica was generous enough to send me a copy of her new book and allowed me to share the recipe for these cookies with you, so you MUST make them!

Cereal Sweets & Treats: Cap’n Crunch Cookies

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:4 minutes mins

Ingredients

• 1 ½ cups Cap'n Crunch divided
• 1 cup flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter room temperature
• ¼ cup sugar
• ¼ cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment and set aside.
• In a food processor, puree 3/4 cup Cap'n Crunch until fine. In a medium bowl, whisk together powdered Cap'n Crunch, flour, baking soda, and salt. Set aside.
• In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, stirring to combine. Beat in flour mixture until a soft dough forms. Fold in remaining 3/4 cup Cap'n Crunch.
• Roll 1 heaping tablespoon of dough into a ball and place on prepared baking sheet, leaving room for spreading. Continue with rest of dough. Bake for 10-12 minutes or until lightly browned around edges. Remove from oven and let rest for 5 minutes on baking sheet. Transfer to wire rack and let cool completely. Serve immediately or store in an airtight container.

Notes

Reprinted with permission from Cereal Sweets & Treats by Jessica Segarra.

Servings: 16 cookies

Cereal Sweets & Treats is a gorgeous book written and photographed by Jessica Segarra. The chapters are divided into: Bars (Pumpkin Cheerios Bars); Cakes, Cupcakes, & Muffins (Orange Frosted Flakes Glazed Muffins); Candies (White Chocolate Trix Bark); Cookies (Cinnamon Toast Crunch Macarons); and Frozen Treats (Cocoa Pebbles Ice Cream Sandwiches). Doesn’t it all sound delicious and so creative?!

Grab your own copy of Cereal Sweets & Treats on Amazon and be sure to follow The Novice Chef on Twitter, Facebook, and her blog!

Disclaimer: I received a free copy of this book, but would’ve bought it either way since I love Jessica’s recipes! I was under no obligation to write a review about it.