Cereal Cookies

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1Made this recipe

Serves: 4 dozen cookies

Prep Time: 10 minutes

Cook Time: 25 minutes


5 cups all-purpose flour

2 teaspoons baking soda

1 teaspoons salt

3 cups granulated sugar

2 sticks (1 cup) butter, softened

2 teaspoons vanilla extract

2 large eggs

2 cups plain whole milk yogurt

3 cups cereal of choice (Fruity Pebbles, Froot Loops, Cocoa Puffs or Cocoa Krispies), plus extra for toppings


01Preheat the oven to 375 F degrees. Line cookie sheets with parchment paper.
02In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
03In a large mixing bowl, use an electric mixer at medium-high speed to cream together the sugar, butter, and vanilla until light and fluffy, about 2 minutes.
04Beat in the eggs one at a time at medium speed, then add in the yogurt and mix until combined.
05Turn the mixer speed to low and gradually add the flour mixture, one cup at a time, until the dough comes together, scraping down the sides as needed.
06Turn off the mixer and use a sturdy spoon to fold in the cereal. If using a variety of cereals, divide the batter into smaller bowls and fold in the cereal 1/2 cup at a time until desired cereal density is reached.
07Scoop up about 2 tablespoons of dough, shape into a ball, and place the balls 2 inches apart on the prepared cookie sheets. Sprinkle with additional cereal. For larger cereals, such as puffs or rings, use your fingers to gently press the cereal into the dough.
08Bake for 18–22 minutes until golden brown. Let the cookies cool for 5 minutes, then transfer to a rack and allow to cool completely. Enjoy by dunking into a big cold glass of milk!
09Store leftover cookies in an airtight container and store in a cool, dry place.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.