Chocolate Chip Cookies

Clock icon
10 Minutes Prep
55 Minutes Total
Pie icon
26-28 Servings
Ingredient List
  • Small check mark in a circle icon 1 cup Frosted Cheerios cereal
  • Small check mark in a circle icon 1 cup Cheerios cereal
  • Small check mark in a circle icon 1 cup Betty Crocker™ Bisquick™ Gluten Free mix
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 1/2 teaspoon baking soda
  • Small check mark in a circle icon 4 oz unsalted butter, at room temperature
  • Small check mark in a circle icon 1/2 cup brown sugar
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon 1 teaspoon vanilla extract
  • Small check mark in a circle icon 1 cup chocolate chips
Preparation
  1. In a food processor, grind the cereal, and add the pancake mix, salt, baking soda. Mix well.
  2. In a blender, combine butter and sugar. Add the egg and vanilla. Use a spatula to combine dry and wet ingredients. Add chocolate chips and shape the dough into a ball. Cover in plastic and freeze for 30 minutes.
  3. Preheat oven to 375 °F.
  4. Remove dough from freezer. Use an ice scream scoop or a large soup spoon to shape the cookies. Place them on a cookie sheet lined with parchment paper and leave a 3-inch space in between.
  5. Bake for 7 minutes or until golden. Remove from oven, let them rest for a few minutes and let cool on a rack.
  6. Store in a tightly sealed container. Serve and enjoy!
Tips
  • For a crunchy consistency, add chopped walnuts or peanuts.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.