A New Twist on Cookies and Milk

Cookies and milk. It’s a timeless combination. But every so often, a new twist bumps Grandma’s secret recipe to the back of the cupboard. That new twist is Cinnamon Chex™ Chocolate Chip Cookies and – here’s the kicker – cereal milk.

They’re soft and sweet, with a delicate crunch. But it’s the cinnamon, in both the cookies and the milk, that brings out the warmth of the holidays.

A New Twist on Cookies and Milk

Ingredients: 

Cookies

2 sticks butter (1 cup), room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 tablespoons vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1 1/2 cup dark chocolate, chopped

3/4 cup tart dried cherries, chopped 

2 cups Cinnamon Chex™

Cereal Milk

2 cups Cinnamon Chex™

2 cups milk

Directions: 

Cookies

 1. Preheat oven to 375ºF.

 2. Add butter and sugar to the mixer and whip with paddle attachment until fluffy.

 3. Add eggs and mix until incorporated.

 4. Add vanilla extract.

 5. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon, and whisk to combine.

 6. Add to the mixer in small increments, to avoid a mess.

 7. Remove bowl from mixer and fold in chocolate, cherries, and Chex™.

8. Scoop a heaped tablespoon onto a baking tray lined with parchment.

9. Bake for 10 minutes.

 10. For added crunch, sprinkle Chex™ on top of the cookies after 8 minutes, then return to the oven for the last 2.

Cereal Milk

 1. Preheat oven to 350ºF.

 2. Place Chex™ on a baking sheet and toast for 10 minutes.

 3. Pour into a bowl with 2 cups of milk.

 4. Let chill in the fridge for one hour.

 5. Strain into a container.

 6. Enjoy!

Get everything you need for this recipe and more at Shipt.com

Category: Food & Drink, Recipes

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