Cookie Crisp Recipe

This Cookie Crisp recipe lets you make your favorite childhood cereal right at home—with real cookie flavor in every bite! These mini chocolate chip cookies are crispy, sweet, and perfect for breakfast or snacking. I make them with simple ingredients like flour, butter, brown sugar, vanilla, and mini chocolate chips. They bake up tiny and crunchy, just like the boxed version, but taste even better. Whether you enjoy them with milk or by the handful, these homemade cookie crisps are a fun and nostalgic treat everyone will love.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Breakfast/Snack

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

½ cup unsalted butter softened
2 tablespoons granulated sugar
¼ cup brown sugar
1 large egg
½ teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup mini chocolate chips finely chopped

Equipment

Mixing bowl
Hand or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper Spoon or piping bag
Cooling rack

Method

Mixing the Dough

Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
Fold in Chocolate Chips: Gently fold in the finely chopped mini chocolate chips.

Shaping and Baking

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Form Small Dough Balls: Using a spoon or piping bag, form tiny, uniform dough balls about the size of a marble and place them on the prepared baking sheet.
Bake: Bake for 7-9 minutes, or until the cookies are golden brown and crisp.
Cool: Remove from the oven and let the cookies cool completely on a cooling rack.

Notes

Make sure to keep the cookie dough portions very small—about the size of a pea—so they bake evenly and stay crunchy like real cereal. Don’t overcrowd the baking sheet, and flatten each ball slightly before baking for the best texture. Let them cool completely to get that perfect crispiness.

If you're storing them, keep them in an airtight container to maintain the crunch. You can also customize with mini white chocolate chips or add a pinch of cinnamon for a fun twist.