Captain Crunch Chocolate Chip Cookies

By RoketJSquerl

I love to use either regular Captain Crunch or Peanut Butter Captain Crunch when I make Marshmallow Treats (you know them as Rice Krispy Treats…but since I am not using Rice Krispy’s seems dumb to call them that). I make them now each time we have book club and they always go fast, so I thought…hmm, how else can I use this cereal. Why by putting it through the food processor and basically pulverizing it until it is in powder form…or Captain Crunch Flour as I am now calling it. I went simple, making a chocolate chip cookie using the powder. Normally I like a soft chocolate chip cookie, but seeing as it was the Captain Crunch version, I felt a little crunch was needed. So these are thin and crispy and down right addicting. I so plan on making these using Peanut Butter Captain Crunch.

Ingredients

• 1 Cup Unsalted Butter, at room temperature
• 2 Cups Granulated Sugar
• 2 Eggs
• 1 Tsp Vanilla Extract
• 1 3/4 Cups All-purpose Flour
• 1 Cup Captain Crunch Flour (pulverized Captain Crunch)*
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 1 Cup Mini Chocolate Chips

Preparation

Step 1

Using a stand mixer, combine the butter and sugar, and beat on medium-high for about 3 minutes.
Add eggs, one at a time, scraping down the bowl after each addition.
Add vanilla and beat for another 30 seconds.
Reduce to low speed and add the flour, Captain Crunch Flour, baking soda, and salt. Mix until completely combined.
Add chocolate chips and mix until fully incorporated.
Spray baking sheets with baking spray (you will need it, they want to stick).
Bake at 375F for 7 minutes for mini cookies (using a TBSP as a scoop) or 9 minutes for regular size (using a cookie scoop).
Let cool at on sheet for 3 minutes, then move to rack to finish cooling.

*It takes about 2 ½ cups Captain Crunch cereal to make flour. Just place in food processor and pulse until it becomes powdery.