Chocolate Chip Cocoa Pebbles Cookies. Yes, that’s right….chocolate chip cocoa pebble cookies. Don’t those words together get you all excited?!?!
Baking is like therapy when life’s stresses get the best of me. Creaming, folding and mixing help to put me at ease and bring me to a happy place. When I smell the sweetness wafting from the oven, a smile comes over my face and I forget I have any problems.
These cookies are a result of stressful day. Chocolate chip cookies topped with dark chocolate and cocoa pebbles cereal.
The main thing that is important is the fact these cookies are fluffy (mixed with a slight chewy texture). Why is that important? Because we all know that chocolate chip cookies are made to be eaten with milk and so is cereal. The fluffy factor happening with these cookies lets the milk really sink in. This means these chocolate chip cocoa pebble cookies are the ultimate cookies MADE for dipping in milk. I hope you love them as much as me!!
Chocolate Chip Cocoa Pebbles Cookies
1 cup unsalted butter
1 cup granulated sugar
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1/4 cup mini chocolate chips
Melted chocolate and cocoa pebbles cereal for coating
In large mixing bowl, cream together butter and sugar until smooth and fluffy.
Add egg. Mix well.
In a separate bowl, combine flour, baking powder and salt.
Add dry mixture to creamed mixture in 2-3 additions. Mixing lightly between each.
Add chocolate chips after the last dry mix addition. Mix all ingredients well, until dough pulls away from the side of the bowl and is soft but not sticky to touch.
Roll dough into ball and place on lightly floured surface. Roll out dough and cut into desired shapes.
Place cookies on cookie sheet and freeze for about 10 minutes (freezing the cookie shapes will prevent the cookies from spreading out flat) while oven preheats to 350 degrees.
Bake cookies for 8-10 minutes depending on size. Cool cookies completely before decorating.
Once totally cooled, dip the top of each cookie in melted chocolate then cover in cocoa pebbles.
This recipe makes about 3 dozen cookies.
I used Wilton Dark Chocolate candy-melts for this project (but I am sure most chocolate would work, including milk chocolate or semi-sweet chips). I used about half the bag and about 1/4 tsp of vegetable oil. Melt the chocolate in a microwave safe dish for about 1 minute to 1 1/2 minutes, stirring every 20 seconds to prevent scorching. When completely melted, add vegetable oil and stir. This little bit of oil helps keep the chocolate from setting too fast and gives is a lovely shine. This does not change the taste of the chocolate and it will set normally.