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U Mich | Recipes

How To Make Your Own Cookie Crisp Cereal

Dylan Barth Student Contributor, University of Michigan
This article is written by a student writer from the Spoon University at U Mich chapter and does not reflect the views of Spoon University.

Out of all of the sugary cereals General Mills and Kellogg’s have blessed us with, Cookie Crisp holds a special place in our hearts. I mean, who wouldn’t want a bowl of chocolate-chip cookies for breakfast? With this recipe you can recreate one of your most beloved childhood snacks in just a few easy steps.

Cookie Crisp

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:2 servings

Ingredients

Instructions

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    Roll out cookie dough. If you don’t have a rolling pin, use a glass or an empty wine bottle.

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    Cut out small cookies about the size of a nickel. If you don’t have a nickel-sized cookie cutter, use a ring or anything that can function as a mini cookie cutter.

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    Bake in a toaster oven at 350°F for 10 minutes or until golden brown. They should be crispy, but not burnt.

  4. Allow cookies to cool completely.

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    Add milk and enjoy.