Captn Crunch No Bake 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.

CAPT'N CRUNCH NO BAKE COOKIES

Steps:

• 1. Mix dry ingredients in large bowl. Add nuts if desired. Set aside.
• 2. Melt almond bark on stove top or in microwave. Be careful to melt it slowly and do not burn it.
• 3. Working quickly, mix in dry ingredients. It is easier to add the melted almond bark to the dry ingredients, just be sure your have a very large bowl!
• 4. Drop teaspoon size mounds onto Silpat mats or waxed paper. Let cool. Enjoy! Note: If your mixture sets up too quickly you can dump it on waxed paper or a Silpat mat, flatten it out and let it set up; then break into chunks.

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.

HOMEMADE STAR CRUNCH COOKIES

Steps:

• Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
• Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
• Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
• Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
• Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.