Chewy and crisp chocolate cookies filled with dark chocolate coated cereal clusters.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but I think a gluten-free 1-1 all-purpose flour should work.
What cereal do you recommend in this recipe?
I used Magic Spoon protein cereal in chocolate. Any chocolate cereal will work though!
How do I make this recipe vegan?
Use vegan chocolate cereal, substitute the butter with vegan milk, yogurt with non-dairy yogurt, and milk with non-dairy milk.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Dark Chocolate Cereal Cookies
Chewy and crisp chocolate cookies filled with dark chocolate coated cereal clusters.
Servings 10 cookies
Ingredients
Cereal Clusters
- 1 ½ cups Magic Spoon Cocoa Protein Cereal (or other chocolate cereal)
- 3 oz. dark chocolate, melted
Cookie Dough
- ½ cup unsalted butter, melted
- ½ cup (106) granulated sugar
- â…“ cup (73g) packed brown sugar
- ¼ cup (72g) unsweetened, plain yogurt
- 3 tbsp dutch-processed cocoa powder
- 2 tbsp milk
- 1 ¼ cup (172g) all-purpose flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 2 oz dark chocolate, roughly chopped
- Flaky sea salt, for topping
Instructions
- Add cereal to a large mixing bowl. Pour over melted chocolate and toss well to coat. Spread onto a parchment-lined baking sheet. Let set for 10-15 minutes in the fridge. Break into clusters and set aside.Â
- In a large mixing bowl, whisk together butter, sugars, yogurt, cocoa powder, and milk until creamy. Add flour, baking soda, and salt. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in 1/2 of the cereal clusters and all of the chopped chocolate. Chill dough for at least 30 minutes (ideally overnight).
- Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with remaining cereal clusters.Â
- Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. (Optional): drizzle over simple icing and flaky sea salt.
