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Chocolate Chip Cookies

  • Prep 10 min
  • Total 55 min
  • Servings 26
  • Pinterest
    1
  • Print
    9
  • Save
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Silvia Martinez
September 20, 2016

Ingredients

1
cup Frosted Cheerios™ cereal
1
cup Cheerios™ cereal
1
cup Betty Crocker™ Bisquick™ Gluten Free mix
1/4
teaspoon salt
1/2
teaspoon baking soda
4
oz unsalted butter, at room temperature
1/2
cup brown sugar
1
egg
1
teaspoon vanilla extract
1
cup chocolate chips

Steps

Hide Images
  • 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!

Expert Tips

For a crunchy consistency, add chopped walnuts or peanuts.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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