Last week, I did a very very mean thing. I teased you all with this picture and totally left you hanging. I am so sorry…please forgive me.
I’d by lying if I said that it wasn’t killing me not to share more about these cookies with you right then and there, because this recipe is killer.
I had many of you guessing about just what was in these tasty looking treats…
Is it butterscotch chips? Nope.
Is it macadamia nuts? Nope.
Just look a little closer…
Did you catch on to the post title yet? I did mention something about peanut butter…but there is actually NO peanut butter in these cookies.
So why the heck would I call them Chocolate Chip Peanut Butter Surprise Cookies? Well…
Yes, I went there. Peanut Butter Cheerios in my cookies. You betcha.
Sweet Tooth, Sweet Life
Yields 24-26 cookies
10 minPrep Time
12 minCook Time
22 minTotal Time
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup Multigrain Peanut Butter Cheerios
- 3/4 cup mini chocolate chips
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Combine flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.
- Beat the butter for 30 seconds. Add both sugars and beat until light and fluffy. Add the egg and vanilla extract and beat well.
- Gradually add the flour mixture to the butter mixture until blended. *If dough appears slightly crumbly, add 1 teaspoon of milk. Stir in the Peanut Butter Cheerios and mini chocolate chips.
- Using a cookie scoop (or tablespoon), drop dough on cookie sheet 2 inches apart. Bake for 10-12 minutes, until the edges are golden. Remove from the oven and let cool on the pan for 2 minutes. Transfer to a cooling rack to cool completely.
Feel free to swap in your favorite flavor of Cheerios and/or switch up the type of chips for this recipe!
(adapted from “Cereal Killer Cookies” in the Crazy About Cookies cookbook)
One of the ingredients that totally helps give these cookies the texture that they have is the cream of tartar, so I wouldn’t recommend make the recipe without it. I’ve already got plans of making another variation with the Dulce de Leche Cheerios + butterscotch chips. Can you imagine??
These cookies are serious business. Soft and chewy with a slightly crunchy edge and a little extra crunch from the Cheerios. Now, Jay eats quite a few of my baked goods…actually, he ends up trying pretty much all of my baked goods. But his reaction when he tried these?
“I think these are probably your best cookie ever.”
Jay is usually pretty good about telling the truth, so that being said?
Please give these a try, STAT!