Captain Crunch Chocolate Chip Cookies

After making my famous Captain Crunch chicken* for my friend's bridal shower, I had lots of leftover Captain Crunch in the cupboard. For most people, this wouldn't be a big issue. And while I love cereal and have it every morning, I didn't grow up with sugary cereal and with the exception of Lucky Charms, I think they're all way too sweet for my 5:30 a.m. breakfast.

It was quite serendipitous then that Peabody would post her recipe for Captain Crunch chocolate chip cookies the week I had leftovers!

Deliciously salty, this recipe produces a thin, crisp cookie. I used regular (not mini) chocolate chips that I already had on hand, and added more than a cup of them... shocking, I know. :)

*Ask nicely, and I'll share, but this isn't a chicken blog. :)

Captain Crunch Chocolate Chip Cookies
from Culinary Concoctions by Peabody

1 c. unsalted butter, at room temperature
2 c. granulated sugar
2 eggs
1 t. vanilla extract
1 ¾ c. all-purpose flour
1 c. Captain Crunch Flour (pulverized Captain Crunch – It takes about 2 ½ cups Captain Crunch cereal to make flour. Just place in food processor and pulse until it becomes powdery.)
1 t. baking soda
1 t. salt
1 c. (or more...) chocolate chips

Preheat oven to 375 degrees F.

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 cooking spray or use a Silpat. Use a cookie scoop to form cookies and drop onto sheet. Bake at 375 for 9 minutes. Let cool on sheet for 3 minutes, then move to rack to finish cooling.

He certainly wants some of these...