Chewy Cap’n Crunch Cookies

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Chewy Cap’n Crunch Cookies

These cap’n crunch cookies are so so so soft + chewy, so brown buttery, filled with notes of brown sugar, hints of nuttiness and have so much depth of flavor from the cap’n crunch cereal. It’s such a low fuss recipe and very big on flavor. Chewy cookie lovers you are going to looooove this one. The key is to underbake these cookies so they stay super chewy.

Crush a handful of Cap’n crunch cereal on top of these cookies to amplify their flavor!

Chewy Cap’n Crunch Cookies

Serving: ~13 cookies

Ingredients:

  • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  • 1 heaping cup Cap’n Crunch cereal (50 grams)

  • 1 cup ap flour (120 grams)

  • 1/3 cup bread flour (40 grams)

  • 3/4 teaspoon baking soda

  • 1/2 tsp salt

  • 1/2 cup dark brown sugar (100 grams)

  • 3/4 cup white sugar (150 grams)

  • 2 tablespoon of bread flour (15 grams)

  • 1 egg

  • 1 egg yolk, room temperature

  • 1 tablespoon vanilla extract

Method:

  1. First make the brown butter: Place the butter in a light colored pot over medium heat and let it melt down until liquid. Once liquid, constantly stir the mixture and scrape the bottom and sides. Keep a watch on the butter for the next 5 to 8 minutes as it starts to sputter, bubble and become warm golden brown. There will be a lot of foam so in order to check on the color of the butter, pull the pan off the stovetop for a moment to let the foam subside. Once the whey of the butter has turned into a nice golden brown and releases a nutty aroma, turn the heat off and set the butter aside to cool.

    • 3/4 cup of unsalted butter (170 grams - 1.5 sticks)

  2. In a small food processor, pulse the Cap’n Crunch cereal until it becomes a fine powder, almost flour like. Set aside.

    • 1 heaping cup Cap’n Crunch cereal (50 grams)

    • Note: We are only using the golden Cap’n Crunch nuggets in the cookie, omit any crunch berries if they are in the cereal.

  3. Once the brown butter is cooled, pour it into a medium sized bowl along with dark brown sugar, white sugar and two tablespoons of bread flour. Beat the mixture with an electric blender until everything is combined.

    • 1/2 cup dark brown sugar (100 grams)

    • 3/4 cup white sugar (150 grams)

    • 2 tablespoons of bread flour (15 grams)

  4. Add in the egg, egg yolk and vanilla extract and beat with your blender until combined.

    • 1 egg

    • 1 egg yolk, room temperature

    • 1 tablespoon vanilla extract

  5. In a separate bowl, whisk the all purpose flour, bread flour, baking soda and salt. Set aside.

    • 1 cup ap flour (120 grams)

    • 1/3 cup bread flour (40 grams)

    • 3/4 teaspoon baking soda

    • 1/2 tsp salt

  6. Add in the dry flour mixture along with the powdered Cap’n Crunch cereal and fold in gently until no dry pockets remain.

    • 1 heaping cup Cap’n Crunch cereal (50 grams)

  7. Scoop the dough into 2 tablespoon balls and chill in the fridge overnight or a minimum of 8 hours. You should have about 13 cookie dough balls.

  8. Once the cookie dough has chilled overnight, preheat the oven to 350 degrees and line a baking pan with parchment paper. Place 5 cookie dough balls on the tray, leaving 2 inches of space between each ball.

  9. Bake the cookies for about 9 minutes or just until the edges are golden brown and set.

  10. Scoot the cookies into position using a round ring and sprinkle each cookie with crushed up Cap’n crunch cookies and flaky salt. Let them cool for about 10-15 minutes and enjoy!