Cocoapuffcookies Recipes

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

PUFFY CHOCOLATE CHIP COOKIES - LEVAIN COPYCAT RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
• Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and nuts and mix until combined.
• Measure out the dough in equal portions depending on the size you want them. Levain Bakery makes 6oz cookies, I made 3oz cookies. Place the cookies on your baking sheet and place the baking sheet in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
• Bake for 11-13 minutes or until the outsides are lightly browned and the insides are mostly done. Cool on a wire rack.

TOP SECRET CHOCOLATE COOKIES

Steps:

• In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
• Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
• Preheat oven to 350 degrees F.
• Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
• Remove to a wire rack to cool.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

COCOA PUFF COOKIES

Steps:

• In a large pot; bring to a boil the sugar, syrup and honey.
• Boil until sugar is almost melted.
• Stir in peanut butter and then the Coco Puffs.
• Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.

TRIPLE CHOCOLATE COCOA PUFFS KRISPY TREATS

Steps:

• Butter a 8x8 pan with butter.
• In a large, deep pan (nonstick prefered), melt butter, mini marshmallows, and one cup chocolate chips over low heat until completely melted (no lumps of marshmallows or chocolate chips remain).
• Remove pan from heat and stir in 1 cup chocolate chips and cocoa puff cereal. Continue to stir until all cereal and chocolate chips are coated with marshmallow/butter combination. Pour into prepared pan.
• Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan.
• Into a small bowl, add one cup of chocolate chips and 1 teaspoon canola oil. Melt slowly in the microwave (30 second intervals, stirring well between each interval) until completely melted. Pour over bars and sprinkle with sea salt if desired.
• Let cool completely and let chocolate harden before cutting into squares with a sharp knife.

5 INGREDIENT COOKIE CRUNCH COCOA PUFFS HOMEMADE CEREAL {GLUTEN FREE}

Steps:

• Preheat oven to 350F.
• Place cookies in blender or food processor and blend until a meal/flour is formed.
• Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
• Transfer to a large bowl
• Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
• Roll batter into small cocoa puff size balls. A little smaller than marbles size.
• Place on greased baking tray.
• Bake for 30 minutes or so. It's good to flip puffs over half way through baking if possible.
• Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
• Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
• Serve in a bowl with milk.
• Should last up to a month or so.

COCOA PUFFS CEREAL BARS

Steps:

• Spray with nonstick cooking spray a 9x13* baking dish- set aside.
• In a medium pan over medium low heat melt butter. (3 tbs butter)
• Add in marshmallows. Stir until fully melted. (10 oz marshmallows)
• Once fully melted, remove from heat and stir in the Cocoa Puffs. Make sure to stir the marshmallows and cereal together really well or else you will get a marshmallow layer on the bottom of the pan and it's not and tasty as you might think. (6 cups)
• Press the cereal into prepared 9x13 baking dish. Use a spatula sprayed with non-stick cooking spray to firmly pack the cereal into the pan.
• Let the cocoa puff cereal treat cool completely and then cut into 18 squares.