I’m pretty sure my neighbors are getting tired of all my quarantine cookie baking. I’m just not sure of what else to do with my time.
Creativity in the kitchen – it simply makes me happy.
Rice Chex cereal, vanilla frosting, coconut oil, and dark chocolate – this all goes into a yummy little cookie!
Vanilla Chex Chocolate Chunk Cookies
Vanilla Chex Chocolate Chunk Cookies
1 cup coconut oil, room temperature (not melted)
2 cups vanilla frosting
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
12 oz. Rice Chex cereal
2 cups all purpose flour
3 oz. semi sweet chocolate, cut or broken into large chunks
Using a stand mixer, beat together the coconut oil (or butter), frosting, eggs, baking soda, and baking powder until light and fluffy.
Add the cereal and mix well. The Rice Chex squares will break apart and supply a little crunch in each cookie bite!
Add the flour, one cup at a time.
Once well mixed, fold in the chocolate chunks.
Chill the dough for 30 minutes.
Preheat the oven to 375 degrees.
Form 1″ sized balls on parchment lined baking sheets and flatten the balls with the back of a parchment lined juice glass.
Bake the cookies for 12-14 minutes.
Remove from the oven and allow to cool before transferring to a serving plate or your watering mouth.
