Honeycomb Crunch Chocolate Chip Cookies
These Honeycomb Crunch Chocolate Chip Cookies are a perfect balance of chewy, crispy, and sweet with delightful honeycomb cereal crunch and melty chocolate chips.
Servings: 24 servings
Ingredients
- 2 1/4 cups all-purpose flour provides structure and tender crumb
- 1 teaspoon baking soda helps the cookies rise and spread properly
- 1/2 teaspoon salt balances sweetness and enhances flavor
- 1 cup unsalted butter softened, gives richness and moisture
- 3/4 cup granulated sugar adds sweetness and helps with browning
- 3/4 cup packed brown sugar adds moisture and a subtle molasses flavor
- 1 teaspoon vanilla extract deepens flavor
- 2 large eggs bind ingredients and add richness
- 2 cups semi-sweet chocolate chips melt into gooey pockets of chocolate
- 1 cup honeycomb cereal crushed, adds sweet, crunchy texture
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone mats. Let your butter soften at room temperature so it creams easily.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the dough.
- Using an electric mixer or hand whisk, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and is key for a tender cookie.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, inviting flavor.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Overmixing can make your cookies tough, so stop as soon as you don’t see any flour.
- Gently fold in the semi-sweet chocolate chips and the crushed honeycomb cereal. The honeycomb adds that signature crunch you want, so be sure to be gentle to keep some of those crunchy bits intact.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto your prepared baking sheets. Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft.
- Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly while maintaining that chewy center and crunchy edges.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling Rack
Notes
- For a dairy-free option, substitute butter with vegetable shortening or coconut oil.
- Use gluten-free flour blend to make a gluten-free version, but expect slightly softer honeycomb texture.
- Refrigerate dough for up to 24 hours to enhance flavor and control spreading.
- To keep honeycomb cereal crunchy, gently crush without turning into powder.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.