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Cocoa Krispy Chocolate Chip Cookies

Featured in the Honolulu Star-Advertiser on May 16, 2012.
Demonstrated by: Courtesy of Ruthie Mukai.

Cocoa Krispy Chocolate Chip Cookies

Ingredients:

Cocoa Krispy Chocolate Chip Cookies

  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 3 1/2 cups chocolate crispy cereal

Directions:

  1. Preheat electric oven to 350°F.
  2. In a large mixing bowl cream butter, sugar and vanilla together with a hand-held electric mixer on medium-low for 2-3 minutes until everything is incorporated.
  3. Slowly add flour and baking soda beating on medium speed until combined.
  4. With a rubber spatula mix in chocolate chips.
  5. Pour cereal into a bowl and set aside.
  6. Scoop dough with a teaspoon (or small ice cream scooper) and roll into a ball about 3/4" - 1" diameter.
  7. Roll cookie balls in cereal until the cookie is well covered and place on an ungreased cookie sheet.
  8. Place a sheet of waxed paper on top of cookies and flatten balls slightly using a flat surface like the bottom of a cup or canned good.
  9. Bake for 18-20 minutes or until golden brown.

Makes 3 dozen cookies.

TIP: If cookie dough is too soft to handle, refrigerate the dough for 10-15 minutes until firm. You can make the cookie dough ahead of time and freeze until ready to thaw and bake.

Approximate Nutrient Analysis per cookie:
140 calories, 7 g fat, 4.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 17 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein

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