Chef Kristen Tomlan's Cereal Bowl Edible Cookie Dough


2 hrs 30 minsTotal Time

ingredients

  • 5 cups your favorite sweet cereal (divided)
  • 1 tbsp cornstarch
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
  • 1 cup plus 2 tbsp sugar
  • 1/3 cup pasteurized egg whites, at room temperature (you can also substitute applesauce!)
  • 1 1/2 tsp vanilla
  • 1/2 cup yogurt chips or white chocolate chips

prep

  1. In a food processor or blender, pulse 4 1⁄2 cups of the cereal until it has the texture of flour. You may need to open the food processor once or twice and stir between pulses to make sure you have an even consistency. 
  2. In a medium bowl, whisk together the “cereal flour,” cornstarch, cream of tartar, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.
  4. Add half of the cereal mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.
  5. Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 1⁄2 cup cereal and the yogurt chips.
  6. It’s time to fill your cereal bowl with cookie dough!

"Even though bowls of cereal were never really my thing, ziplock bags of cereal were definitely my jam. I loved taking a bag of dry cereal along with me to snack on throughout the day. On my long list of favorites were Fruit Loops, Cap’n Crunch, Fruity Pebbles, Honey Nut Cheerios, Cinnamon Toast Crunch, and, of course, Cookie Crisp. (Try to tell me you didn’t read that as CooOOoOokie Crisp—it’s impossible not to.)


The beauty of this recipe is that you can use any breakfast cereal you want! (Although I wouldn’t recommend bran cereal—unless you’ve got some other issues you’re hoping to take care of.) Throw in a handful of yogurt chips to stand in for the milk (yogurt > milk, always), and finally, we’ve got a bowl of cereal I actually want to eat."

- Kristen Tomlan