cap’n crunch cookies

Back in December, I made candies with Cap’n Crunch for the company holiday potluck, because I thought it would be hilarious.

Less hilarious? Trying to use up a nearly-full $4 box of intensely sweet cereal.

I really hate to be wasteful, but between the Cap’n Crunch buckeyes and today’s chocolate chip (and Cap’n Crunch!) cookies, I’ve barely made a dent in the mountain of expensive cereal.

These cookies are actually pretty tasty. A standard chocolate chip cookie, but with chewy-crunchy little nuggets throughout. Not a favorite, but definitely not a fail.

Next up, I’m considering Cap’n Crunch French Toast, or Cap’n Crunch-crusted Chicken. Or I suppose I could use it as packing peanuts.

Recipe below the fold

Cap’n Crunch Cookies
Adapted from

1 cup firmly packed brown sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cup Cap’n Crunch cereal
1 cup semi-sweet chocolate chips

Heat oven to 375’F.

Beat the brown sugar and butter until fluffy. Blend in the eggs and vanilla.

In a separate bowl, combine the flour, baking powder, and salt. Add to egg mixture and mix well.

Stir in the cereal and chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.

Bake 10-12 minutes or until light golden brown. Cool for 2 minutes on the cookie sheet, then transfer to a wire rack. Cool completely. Store tightly covered.

Makes about 2 dozen cookies.

Linked to: Something Swanky, Crazy for Crust, Alli ‘n Sons, Eat at Home, Mrs. Fox’s Sweets

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