White Chocolate Fruity Cereal Cookies
The ultimate comfort food, White Chocolate Fruity Cereal Cookies offer a delightful blend of creamy sweetness and crunchy texture. Perfect for any occasion, these easy-to-make cookies will satisfy your sweet cravings. Bake a batch tonight and enjoy the fun flavors!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- ½ cup Unsalted Butter softened
- ½ cup Granulated Sugar
- ½ cup Dark Brown Sugar firmly packed
- 2 large Eggs
- 1 tablespoon Vanilla Extract
- 2¼ cups All-Purpose Flour
- 1¾ teaspoons Baking Powder
- 1½ teaspoons Kosher Salt
- ½ teaspoon Ground Cardamom
- ¼ teaspoon Baking Soda
- 2 cups Chopped White Chocolate
- 1 cup Finely Crushed Sweetened O-Shaped Fruit-Flavored Cereal
- 1 cup Roughly Crushed Sweetened O-Shaped Fruit-Flavored Cereal
Instructions
- Preheat your oven to 350°F (180°C). This ensures that your cookies bake evenly.
- Line 2 rimmed baking sheets with parchment paper. This is crucial as it prevents the cookies from sticking and makes for easy cleanup.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together until fluffy, about 3 to 4 minutes. You want it to be light and creamy, which adds air to the cookies.
- Add the eggs, one at a time, beating until fully combined after each addition. This helps to incorporate air and gives the cookies their structure.
- Beat in the vanilla extract. This will enhance the overall flavor of the cookies, making them even more delicious.
- In a separate medium bowl, whisk together the flour, baking powder, salt, cardamom, and baking soda. This keeps the dry ingredients evenly distributed.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined. You don’t want to overmix at this stage.
- Add the white chocolate and finely crushed cereal to the dough, mixing until well combined. This step is where the cookies start to get exciting!
- In a small shallow bowl, place the roughly crushed cereal. This will be used to roll the cookie dough balls for a fun texture.
- Using a 2-tablespoon spring-loaded scoop, scoop the dough (about 53 grams each) and roll them into balls. Then roll each ball in the crushed cereal.
- Place the dough balls about 1½ inches apart on the prepared pans. This is important to give them room to spread while baking.
- Bake the cookies until they are slightly domed and thick, with edges that are golden brown, for about 10 to 11 minutes. Keep an eye on them to avoid overbaking!
- Let them cool on the pans for 5 minutes before removing them to a wire rack to cool completely. This helps them set up while still warm.
- Store the cookies in an airtight container for up to 5 days. But I doubt they’ll last that long!
Notes
- Tip 1: It's essential to use room temperature butter and eggs. This helps create a smooth, well-emulsified batter, leading to better texture.
- Tip 2: Mixing too much after adding the flour can lead to tough cookies. Mix just until combined for the best results.
- Tip 3: The flavor of your white chocolate will significantly influence the taste of your cookies. Choose a good quality brand for the best results.
- Tip 4: Keep an eye on your cookies as they bake. Ovens can vary, and overbaking will lead to dry cookies. They should be just golden on the edges when done.