Best 8 Chewy Cereal Cookies Recipes

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Are you tired of dry, crumbly cereal cookies that fall apart in your hands? Are you longing for chewy, soft, and irresistible cookies that taste like your favorite breakfast cereal? If so, then you've come to the right place! In this article, we will share the ultimate guide to creating the most delightful chewy cereal cookies that will satisfy your cravings. From selecting the perfect cereal to mastering the art of mixing, baking, and storing, we will cover every step in detail. So, get ready to embark on a culinary journey that will transform your ordinary cereal cookies into extraordinary treats that will impress your family and friends.

Here are our top 8 tried and tested recipes!

CHEWY CEREAL COOKIES



Chewy Cereal Cookies image

Chewy meringue-style cookies with crispy rice cereal and coconut folded in.

Provided by Stephanie da Silva

Categories     Desserts     Cookies     Meringue Cookies

Time 45m

Yield 48

Number Of Ingredients 5

2 egg whites
1 cup white sugar
2 cups high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®)
1 cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.

Nutrition Facts : Calories 29 calories, Carbohydrate 5.9 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 16 mg, Sugar 4.9 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

CEREAL COOKIES



Cereal Cookies image

This recipe was passed down from my Great Grandma Crawford. It is a simple cookie that goes great with coffee or hot chocolate on a cold winter's day. I've baked them with both butter or Crisco. The butter version is a flatter cookie, similar to the ones my Grandma made. Enjoy these cookies, they are a real treat from my childhood.

Provided by Becky3001

Categories     Drop Cookies

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups flour
1 cup crispy rice cereal
1 cup crushed corn flakes
2 cups old-fashioned oatmeal
1 cup shredded coconut

Steps:

  • Mix brown sugar and white sugar in the mixer.
  • Add butter, beaten eggs, and vanilla. Mix well.
  • Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
  • Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
  • Spoon on a cookie sheet and flatten a little with a fork or spoon.
  • Bake at 400 degrees for 8-10 minutes.

Nutrition Facts : Calories 310.8, Fat 13.3, SaturatedFat 8.4, Cholesterol 50.6, Sodium 351.9, Carbohydrate 45, Fiber 1.5, Sugar 25.6, Protein 4

NO-BAKE CHEWY FIBER ONE® PROTEIN COOKIES



No-Bake Chewy Fiber One® Protein Cookies image

These no-bake cookies make a great snack or a quick on-the-go breakfast!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 10

Number Of Ingredients 6

1/4 cup butter
1/3 cup packed brown sugar
1/3 cup honey
2 cups Fiber One™ Protein Cranberry Almond cereal
1/2 cup sweetened dried cranberries
1/2 cup sliced almonds, chopped

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add brown sugar and honey; stir until well combined. Cook over medium heat 2 to 3 minutes or until sugar is dissolved. Remove from heat.
  • Add cereal, cranberries and almonds; fold in to coat evenly. Line large cookie sheet with cooking parchment paper. Place 2 1/2-inch round biscuit cutter on cookie sheet. Spoon 3 rounded tablespoonfuls cereal mixture in center of cookie cutter; press firmly. Remove cutter. Repeat with remaining cereal mixture. Refrigerate 15 minutes or until set.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 24 g, TransFat 0 g

CEREAL COOKIES



Cereal Cookies image

Enjoy three breakfast favorites-cornflakes, rice cereal, and oats-as a sweet, crispy treat in these easy cereal cookies.

Provided by danasue1122

Time 35m

Yield 60

Number Of Ingredients 11

1 cup cornflakes, lightly crushed
1 cup crispy rice cereal
1 cup rolled oats
4 cups all-purpose flour
1 tablespoon baking soda
1 cup unsalted butter, softened
1 cup canola oil
1 cup white sugar
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
  • Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
  • Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
  • Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 15 g, Cholesterol 11.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 68.5 mg, Sugar 7 g

CHEWY NO-BAKE CEREAL BARS



Chewy no-bake cereal bars image

These nutritious bars are a brilliant post-workout snack. They're gluten-free and easy to prepare with no baking involved

Provided by Miriam Nice

Categories     Snack

Time 10m

Yield Makes 8

Number Of Ingredients 8

75g mixed seeds
50g nut butter or peanut butter
50g clear honey or agave syrup
½ tsp cinnamon
1 tsp cocoa powder
50g prunes , chopped
50g dried figs , chopped
25g puffed brown rice (we used Rude Health)

Steps:

  • Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
  • In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
  • Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
  • Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.

Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

NO BAKE CEREAL COOKIES



No Bake Cereal Cookies image

Currently I am obsessed with no bake cookies. #34401 are some of my favorites, but I was looking for ones without chocolate and came across this recipe in my "More With Less" cookbook. Really easy and fast and taste quite wonderful. My child who hates coconut even liked them!

Provided by ladypit

Categories     Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 6

1/2 cup brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla
3/4 cup peanut butter
3 cups flake cereal
1 cup coconut

Steps:

  • In a large pan mix the brown sugar and the syrup.
  • When it starts to boil add the vanilla and the peanut butter, stirring well.
  • Take it off the heat and add the cereal and coconut. Mix well and drop by teaspoonfuls onto a cookie sheet you have sprayed with non stick spray.
  • Let cool.

RAISIN BRAN CHEWIES COOKIES



Raisin Bran Chewies Cookies image

"I created this recipe when I was trying to use up some Raisin Bran cereal," explains Ione Perkins of Rowlins, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 tablespoons honey
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups Raisin Bran cereal
3/4 cup raisins
1/2 cup chopped walnuts

Steps:

  • In a bowl, cream shortening and sugars. Add eggs, honey and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture. Stir in cereal. Fold in raisins and walnuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until done.

Nutrition Facts : Calories 232 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use fresh ingredients: Fresh ingredients will result in a more flavorful and delicious cookie.
  • Measure your ingredients accurately: Using the correct amount of each ingredient is essential for the success of your cookies.
  • Cream the butter and sugar together until light and fluffy: This will help to create a chewy cookie.
  • Add the eggs one at a time and beat well: This will help to incorporate the eggs evenly into the batter.
  • Stir in the dry ingredients gradually: Do not overmix the batter, as this will result in a tough cookie.
  • Chill the dough for at least 30 minutes before baking: This will help the cookies to hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown: Do not overbake the cookies, as this will result in a dry and crumbly cookie.
  • Let the cookies cool on a wire rack before enjoying: This will help to prevent the cookies from sticking to each other.

Conclusion:

Chewy cereal cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a batch of chewy cereal cookies that are sure to be a hit. So next time you're looking for a sweet snack, give chewy cereal cookies a try. You won't be disappointed!

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