Dessert

Homemade Cookie Crisp Recipe

Byrami Hayes February 8, 2026February 8, 2026

Introduction

Homemade Cookie Crisp cookies are a delightful treat reminiscent of classic cereal flavors in cookie form. These soft, chocolate-studded bites are perfect for enjoying with a glass of milk or as a quick snack anytime.

A white bowl filled with light brown small chocolate chip cookies soaking in milk, some cookies floating and some partially submerged, creating a mix of soft and crunchy textures; a shiny silver spoon rests inside the bowl on the right side, with a white spoon placed next to the bowl on a white marbled surface; in the background, a white tray is filled with more cookies, some scattered around the bowl, with a few broken cookie pieces visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 Tbsp salted butter, softened
2/3 cup (163g) brown sugar
1/2 cup (115g) granulated sugar
1 egg
1 tsp vanilla
1 3/4 cup (266g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups (300g) chocolate chips, finely chopped

Instructions

Step 1: Preheat the oven to 350°F (180°C).
Step 2: In the bowl of a stand mixer or using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Scrape down the sides of the bowl, then add the egg and vanilla. Mix until fully incorporated.
Step 4: Add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Mix until a soft dough forms.
Step 5: Gently fold the finely chopped chocolate chips into the dough.
Step 6: Portion the dough into small balls about 1/4 to 1/2 teaspoon in size. For easy shaping, roll the dough out with a rolling pin, freeze for 10 minutes, cut into small squares, then roll each square into a ball. Arrange the balls on parchment-lined baking sheets.
Step 7: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are golden brown.
Step 8: Allow the cookies to cool completely on the baking sheet before serving. Enjoy with a bowl of milk for the best experience!

Tips & Variations

For added texture, try substituting half the chocolate chips with finely chopped nuts or toffee bits.
If you prefer chewier cookies, slightly underbake by a minute or two.
Use dark or white chocolate chips to change the flavor profile.
Freezing the dough before baking helps maintain the cookie’s shape and prevents spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can freeze the baked cookies for up to 2 months. Reheat briefly in the microwave or enjoy thawed at room temperature.

How to Serve

A white bowl is filled with small, round, light brown cookies with visible chocolate chips, some of which are partially soaked in milk at the bottom. A metal spoon stands inside the bowl overlapping the cookies. A white pitcher held by a woman's hand is pouring fresh, white milk into the bowl, creating a soft flow. Surrounding the bowl, there are more tiny cookies scattered on a white marbled surface, and in the blurred background, a white tray is filled with additional cookies. A shiny metal spoon rests on the surface next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Be sure to add a little extra salt to the dough (about 1/4 teaspoon) to maintain the right balance of flavor.

Why should I finely chop the chocolate chips?

Finely chopping the chocolate chips helps spread the chocolate flavor throughout each cookie, making every bite rich and gooey without large, uneven chunks.