Chewy, marbled cereal cookies combine your favorite breakfast cereal with swirls of melted baking chips for a customizable, special-order treat. The marbled chocolate ribbons make each cookie visually appealing while the cereal adds a satisfying crunch.
Why you’ll love this recipe
- These cookies evoke childhood breakfast memories by incorporating your favorite sugary cereal.
- The recipe is flexible: use any cereal or baking chip, and choose butter, margarine, or shortening depending on texture and shipping needs.
- The marbled chocolate ribbons create an attractive finish, making these cookies great for special occasions and bake sales.
Whether you prefer Frosted Flakes, Cocoa Puffs, Cinnamon Toast Crunch, or another sweet cereal, this recipe lets you personalize flavor and texture. Cookies made with butter are chewy with crisp edges, while recipes using vegetable shortening yield a crunchier cookie that holds up better for care packages and warm-weather shipping.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Melt the chocolate chips and set aside to cool slightly.
- Crush cereal in a large zip-top bag using a rolling pin until pieces are small but not powdered.
- Whisk the dry ingredients, cream together sugar and fat, then add eggs and vanilla and mix thoroughly.
- Fold the dry mix and crushed cereal into the dough, then gently fold in the melted chocolate to create ribbons.
- Scoop dough onto a parchment-lined baking sheet and bake until edges are golden.
- Scoop cookie dough onto a parchment paper lined baking sheet.
- Bake until edges are golden brown.
Storage
Store cooled cookies at room temperature in an airtight container for up to one week. Over time they will lose some chewiness and become crunchier.
Tips and variations
- Any sugary breakfast cereal works—choose your favorite to change flavor and texture.
- Crush the cereal to small pieces; avoid turning it into dust so it keeps some crunch.
- If cereal softens during baking, allow cookies to cool completely and the cereal will crisp up again.
- Use vegetable shortening for a cookie that stays firmer in hot weather or during long shipping.
- Swap semi-sweet chips for butterscotch, peanut butter, white chocolate, or dark chocolate for different flavor profiles.
More cereal cookies
Looking for other cereal-based treats? Try granola bars for a hearty breakfast bar, orange cranberry white chocolate cookies that use rice cereal for crunch, frosted flakes sugar cookies for an extra-crispy thin cookie, no-bake chocolate peanut butter cookies with cereal puffs, or spiced oatmeal cutout cookies you can shape with cookie cutters.
Cereal Cookies
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Ingredients
- 1 cup semi-sweet chocolate chips
- 3 cups sugary cereal Frosted Flakes, Cocoa Puffs, Cocoa Krispies, etc.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter margarine, or vegetable shortening
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
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Place chocolate chips in a microwave-safe bowl. Heat for 1 minute, stir, then continue in 10-second intervals, stirring between each, until melted. Set aside to cool slightly.
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Put cereal in a large zip-top bag and crush into small pieces with a rolling pin.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a stand mixer bowl, cream sugar with butter (or margarine/shortening) until fluffy.
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Add eggs and vanilla, mixing for at least 3 minutes.
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Gradually add the flour mixture and combine thoroughly.
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Stir in the crushed cereal.
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Gently fold in the melted chocolate, leaving ribbons of chocolate throughout the dough.
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Scoop 2-tablespoon (golf ball-sized) portions of dough and place on the prepared baking sheet, spacing at least 2 inches apart.
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Bake cookies 10–12 minutes. Slightly underbaking is recommended if shipping long distances.
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Remove cookies from the baking sheet and cool on a wire rack.
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Store at room temperature in an airtight container for up to 1 week. Cookies will become crunchier over time.
Notes
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- Any sweetened cereal works well in this recipe.
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- Cereal can absorb some moisture while baking; allow cookies to cool fully so the cereal crisps back up.
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- Use shortening if you need a firmer cookie for hot-weather shipping.
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- Swap in butterscotch, peanut butter, white chocolate, or dark chocolate chips for variety.
Packing tips
- Double-wrap cookie pairs (with bottoms together) in plastic wrap.
- Stack wrapped bundles in an airtight container or zip-top bag.
- For longer storage, vacuum sealing is recommended.
Nutrition
First Published: August 23, 2013. Last Updated: November 9, 2024. Updated for additional information, improved photographs, and better reader experience.
