Bottom of the Cereal Box Cookies

Bottom of the Cereal Box Cookies

These crunchy cookies can be made with whatever cereals you have on hand-- a great way to use up nearly empty boxes of cereal!

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

2

1/2

1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter, softened
1
egg
3
cups total of Trix®, Lucky Charms®, Cinnamon Toast Crunch®, Honey Nut Cheerios®, Cocoa Puffs® and/or Corn Chex® cereal (including cereal crumbs)
  1. Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.
  2. Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack.
Makes 2 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make bars, make cookie dough as directed above--except press dough in bottom of ungreased 13x9-inch pan. Bake at 350°F 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 110
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 15mg;
  • Sodium 95mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.