Capn Crunch Cookies Recipes

CAP'N CRUNCH COOKIES

Steps:

• Add butter to skillet over medium heat. Once butter has melted, whisk constantly. The butter will bubble and foam up slightly and then subside. This is when the browning will occur.
• Watch for little brown flecks in the bottom of the pan. It should also smell nutty. Watch carefully as the butter browns, because it can burn quickly. Once the foamy has subsided and you see lots of little brown flecks, the butter has been browned.
• Remove from heat and transfer to a bowl to stop the cooking process. Allow butter to come to room temperature. It doesn't need to be solid.
• Line two baking sheets with parchment and set aside.
• Preheat oven to 350°F
• In a food processor (or plastic bag, smash with a rolling pin) pulse 2 cups of the Cap'n Crunch cereal until finely ground. Set aside in a bowl.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat together browned butter, brown sugar and granulated sugar until fluffy and pale in color.
• Beat in vanilla, whole egg and egg yolk and continue beating until light and fluffy.
• In a separate bowl, whisk together baking soda, salt, flour and finely ground Cap'n Crunch cereal.
• Reduce mixer speed to low and beat in the flour mixture until just combined.
• In a food processor (or plastic bag, smash with a rolling pin) pulse remaining 1 cup of Cap'n Crunch cereal until finely ground.
• Portion dough into 2-3 Tbsp sized balls, then roll the cookie dough in the ground cereal and coat evenly. You can also add coarse pieces of cereal to the tops of each cookie, too.
• Bake for 8-9 minutes. Aim to have them slightly under baked if you want them to still be slightly soft once baked.
• Cool for 2-3 minutes on the baking sheet, then transfer to a rack to completely cool.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

CAPTAIN'S CRUNCH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CAP'N CRUNCH COOKIES

Steps:

• Heat oven to 375'F.
• Lightly grease cookie sheet.
• Beat sugar and butter until fluffy.
• Blend in eggs and vanilla.
• Combine flour, baking powder and salt; in a separate bowl. Add to egg mixture and mix well.
• Stir in cereal and chocolate chips.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 10-12 minutes or until light golden brown.
• Cool 2 minutes on cookie sheet; remove to wire rack.
• Cool completely.
• Store tightly covered.
• Makes about 3 dozen cookies.

CAP'N CRUNCH CRISPY TREATS

Steps:

• Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
• Add the cereal to a bowl; set aside.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
• Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
• Spoon the cereal mixture into prepared pan.
• With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
• Let the mixture cool completely.
• When cool, cut into 15 large bars.
• Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.