DESSERT // MINI CHOCOLATE CHIP COOKIE CEREAL RECIPE

  

Seriously, is there anything better than mini chocolate chip cookie cereal?! We sure don’t think so! Here at Best Friends For Frosting, we are true believers in eating dessert for breakfast. Sara Tramp from Hello Sara Tramp is back to share her amazing cereal recipe with us. Not only is it delicious, but it’s absolutely adorable and can even be packaged as party favors or as a small gift for your neighbors! Check out Sara’s recipe below and get ready for the perfect weekend (or everyday) treat.

“Haven’t you ever wished you could just eat an entire bowl of cookies for breakfast? Adult life choices are hard, but this one isn’t. Go ahead and eat that bowl of (mini) cookies. This is the perfect weekend morning, cuddled in bed, watching Netflix, breakfast. Like Saturday morning cartoons and cereal, but better.”

  

MINI CHOCOLATE CHIP COOKIE CEREAL

• Chocolate Chip Recipe (I’ve used a Food Network cookie recipe and modified it, but any cookie recipe will work!)
• 1 1/3 Cups wheat flour
• ½ Teaspoons fine salt
• ¼ Teaspoon baking soda
• 1 Stick unsalted butter (room temperature)
• ¼ Cup brown sugar
• 1 Large egg
• 1 Teaspoon vanilla extract
• 1 ½ Cups mini chocolate chips
• Wax or parchment paper
• Plastic wrap
• Half-inch circle cookie cutter OR a sharp knife
• Cookie Tray

1. Preheat your oven to 350 degrees F, and line your baking sheet with parchment paper.
2. Whisk together your flour, salt, and baking soda in a bowl.
3. In a larger bowl, beat the butter and sugar with a hand mixer until light colored and fluffy. Beat in the egg and vanilla, and begin to gradually add the dry ingredients until a soft dough forms. Add in your chocolate chips.
4. Collect all your dough into a ball at the center of your bowl with your hands. Now you have a choice of two ways in which to cut your small cookies.You can either place the ball between two sheets of wax or parchment paper, roll out the dough to ½ inch thickness, and then cut out the cookies with your ½ inch circle cookie cutter. The second option is to roll your dough into ½ wide, 6 inch long logs, wrap in plastic wrap, chill for 30 minutes, and then slice them into ½ thick discs.
5. Place your mini cookies on the baking sheet, ¼ inch away from each other (don’t worry, they won’t expand much) and bake 7 – 10 minutes (keeping a careful eye on them, as they bake much faster than normal sized cookies).
6. Allow them to cool, and then serve in a bowl with milk! Store the rest in an airtight Tupperware container.

Recipe by: Sara Tramp