White Chocolate-Fruity Cereal Cookies
Makes about 32 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 1¾ teaspoons (6 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon (1.25 grams) baking soda
  • 2 cups (340 grams) chopped white chocolate
  • 1 cup (50 grams) finely crushed sweetened O-shaped fruit-flavored cereal *
  • 1 cup (38 grams) roughly crushed sweetened O-shaped fruit-flavored cereal
  1. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating until combined after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, salt, cardamom, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add white chocolate and finely crushed cereal, and beat until combined.
  4. In a small shallow bowl, place roughly crushed cereal.
  5. Using a 2-tablespoon spring-loaded scoop, scoop dough (about 53 grams each), and roll into balls; roll in cereal. Place about 1½ inches apart on prepared pans.
  6. Bake until slightly domed and thick and edges are golden brown, 10 to 11 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.
*We use Kellogg's Froot Loops Cereal.

Note: *We crushed our cereal by putting it into a resealable plastic bag and rolling over it with a rolling pin.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/white-chocolate-fruity-cereal-cookies/