Captain Crunch Cookies
Chewy Captain Crunch Cookies made with brown butter, toasted milk powder and Cap'n Crunch cereal! The cookies are then baked with a pool of melted white chocolate, creating an irresistible crackled top.
INGREDIENTS
- ½ Cup (113g) Unsalted Butter browned
- 3 Tbsp (21g) Dry Milk Powder (I used nonfat)
- 1 Cup + 2 tablespoon (135g) All-Purpose Flour measured properly
- 1 Cup (38g) Plain Cap’n Crunch Cereal finely ground
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Fine Salt
- ½ Cup (100g) Light or Dark Brown Sugar packed
- ¼ Cup (50g) White Granulated Sugar
- 1 Whole Large Egg room temp
- 1 teaspoon Vanilla Extract
- 3 Oz (85g) White Chocolate Bar melted
- Flaky Sea Salt
Instructions
- Brown the Butter + Toast the Milk Powder - Over medium/low heat, melt cubed butter completely in a heavy bottomed saucepan. Once melted, sprinkle in the dry milk powder. Using a spatula and stirring frequently, toast the butter and dry milk powder until golden brown. The milk powder will have a tendency of sticking to the bottom of that pan, but use your spatula to scrape it and keep stirring. It will become quite foamy as it browns, which is totally normal. You can always take it off the heat if needed to allow the foam to subside a bit. The whole process should take about 6 to 8 minutes. Be careful not to burn it.½ Cup (113g) Unsalted Butter3 tablespoon (21g) Dry Milk Powder (I used nonfat)
- Cool - Once you reach the desired color, quickly pour brown butter/toasted milk powder mixture into a small glass bowl. Make sure to scrape in all the milk powder bits. Place in the fridge for 10 minutes to cool down slightly.
- Preheat Oven + Prep Pan - Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line a large baking sheet with parchment paper.
- Combine Dry Ingredients - Grind cap'n crunch cereal into a fine powder by using a food processor or grinder. In a medium bowl, combine the pulverized cap'n crunch cereal, all-purpose flour, baking soda, baking powder and salt. Set aside.1 Cup (38g) Plain Cap’n Crunch Cereal1 Cup + 2 tablespoon (135g) All-Purpose Flour½ teaspoon Baking Soda½ teaspoon Baking Powder½ teaspoon Fine Salt
- Combine Wet Ingredients - In a large mixing bowl, whisk together the cooled brown butter (ok if it's still a little warm), brown sugar, white sugar and vanilla extract until well combined. Then add the egg and using an electric mixer, whisk on medium high speed for 2 minutes (set a timer). The mixture will be thick and pale in color.½ Cup (100g) Light or Dark Brown Sugar¼ Cup (50g) White Granulated Sugar1 teaspoon Vanilla Extract1 Whole Large Egg
- Combine Wet & Dry Ingredients - Sift flour mixture into the wet ingredients, discarding any larger pieces of cereal, and gently mix until combined. Set aside on the counter.
- Melt White Chocolate - Transfer finely chop white chocolate into a heatproof bowl and melt over a pot of simmering water.3 Oz (85g) White Chocolate Bar
- Scoop - Using a medium cookie scoop (which holds 2 tablespoons), scoop out 6 dough balls and place them 2 to 3 inches (5 to 7.5 cm) apart on your prepared baking sheet. Roll into smooth balls and flatten the tops slightly to create a ledge. Cover the remaining cookie dough with plastic wrap to prevent it from drying out.
- Top with Melted Chocolate - Spoon 1 teaspoon of melted white chocolate over the tops. It's okay if the chocolate drips down the sides.
- Bake - Bake in a preheated oven for just 8 minutes. Allow the cookies to sit on the baking tray for 1 to 2 minutes, then transfer onto a wire rack to cool. Garnish with flaky sea salt if you'd like. Serve slightly warm or at room temperature and enjoy! Bake the rest of the cookie dough.
Notes
Use a food processor or grinder to pulverize the Cereal. We want it as fine as possible because the larger pieces of cereal turns into a weird chewy texture when baked.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour and make your cookies dry and crumbly.
Do not overbake these cookies. I found that 8 minutes was the perfect amount of time, as long as you're using a cookie scoop that holds 2 tablespoons of dough. If you're using a larger cookie scoop, you'll need to add a few minutes. As always, every oven runs differently, so keep an eye on it!
Storage - Store baked cookies in an airtight container on the counter for up to 3 days.
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!