Inspired by a pint of Ben & Jerry’s Heath Bar Crunch ice cream at the grocery store, I decided some Heath and chocolate chip cookies sounded good. Pretty standard stuff in the baking world, right?
I wondered. What could I add to these cookies to give them a little extra crunch? A little something…unexpected. Why not some Capn’ Crunch cereal? Crunchy AND sweet – perfect.
For the record, I was not smoking anything when I came up with this concoction.
I was really happy with how these turned out! If you’re looking for something different that will make your family or friends go “hmmmm”, give these a try.
I’ve got a list of the healthy dinner meals to post – stay tuned for that in the next few days. It’s all about balance right? I can’t imagine the holidays without cookies so I’m keeping things healthy and simple (things can get hectic this time of year!) at the dinner table so I can indulge in the treats of the season!
Speaking of which, I’ll be baking my tail off starting this weekend. Get ready for plenty of holiday cookie recipes in the coming weeks 🙂
Toffee Chip Crunch Cookies (Print Recipe)
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 c. chocolate chips
- 1 c. Heath brickle bits
- 1 c. Cap’n Crunch cereal
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the chocolate chips, Heath bits, and cereal.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.