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cap’n crunch chocolate chip cookies…

Cap'n Crunch Chocolate Chip Cookies

Cap'n Crunch Chocolate Chip Cookies

Our friends over at Black Hogg here in Los Angeles recently started serving some amazing sandwiches for lunch. The restaurant is right by my house so I’m pretty addicted to their sandwiches and their homemade chocolate chip cookies (which blow my mind and are currently my favorite cookie of choice). Made with the addition of Cap’n Crunch cereal and peanut butter chips on top of regular chocolate chips, it’s a chewy crunchy protein-packaged cookie I can’t get enough of. I begged them to share the recipe, and they kindly said yes!

Cap'n Crunch Chocolate Chip Cookies

Cap’n Crunch Chocolate Chip Cookies 
(makes 6 large cookies or 12 small cookies)

You’ll need:

8 oz softened unsalted butter (= 1 cup)

3/4 cup light brown sugar

1/2 oz Glucose (which makes cookies chewier than regular sugar) (= 1/16 cup)

1 medium egg

1/2 tsp vanilla

1 1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2-1/2 oz chocolate chips (= 1/3 cup)

2-1/2 oz peanut butter cups (chopped) (= 1/3 cup)

1 oz rolled oats (= 1/8 cup)

3 cups Cap’n Crunch cereal

1 oz chopped hazelnuts (= 1/8 cup)

Cap'n Crunch Chocolate Chip Cookies

Here’s how:

1. Mix sugar, glucose, and butter for 1 minute with a handheld or standing mixer.

2. Add egg and vanilla, and mix for 1 more minute.

3. Add flour, baking powder, baking soda and salt. Mix together for 1-2 minutes.

4. Add chocolate chips, peanut butter cups, oats, cap’n crunch, and hazelnuts and quickly mix it all together for 1 minute.

5. With a 3 oz ice cream scoop, scoop dough onto a greased cookie sheet. Cover with parchment paper and press down each cookie with a flat object like a plate. Freeze for 1 hour.

6. Bake at 350 for 5 minutes, rotate pan, and bake for another 4-5 minutes. Remove and allow to cool.

You’ll get chewy, crunchy, caramelized cookies that are unlike anything you’ve had before. Thanks so much to Eric and Jon at Black Hogg for their amazing food and for sharing this fun recipe with us today! 

UPDATE: Sorry you guys for any issues you had with the recipe. There were some miscalculations when we converted it from restaurant portions to at-home portions, and I apologize! The recipe has been corrected and updated as of April 8, 2014 and is now correct.

{Photos by Casey Brodley for Oh Joy}

60 comments

  15. These sound incredible! I love fun additions to traditional chocolate chip cookies. And I’ve never baked with glucose, interesting idea!

    Reply

  29. I made these cookies and they kinda melted and made this blob in the oven. Are you supposed to take them straight out of the freezer and into oven? Also do you only use a hand mixer for the first set of ingredients then hand mix the rest? I’m trying to figure out what went wrong. Also how hard are You supposed to press down with the parchment paper? Please help.

    Reply

  30. Hi Joy,
    My cookies did the same thing Bonnie said. Would really like to make these cookies, I also did use a hand held mixer to mix all ingredients and the batter went straight from freezer to the oven. Please let me know what Im missing.
    Thank you
    CJ

    Reply

  31. Mine did the same as above- flat and didn’t really cook up right. They were very soupy when I put them in the freezer, but hardened. Help! Sounds so good!

    Reply

  33. My cookies didn’t turn out either and I’m super bummed! The flat mess tastes great though. What is the secret to making these?

    Reply

  36. Yep, my cookies didn’t turn out. They spread out so much it looked like one large flat cake. Did not look anything like the picture but they did taste like a cookie. They are a bit too sweet.

    Reply

  37. Hi Rita,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  38. Hi Jennifer,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  39. Hi Melissa,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  40. Hi Christin,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  41. Hi CJ,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  42. Hi Liz,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  43. Hi Julie,
    So sorry! We had some miscalculations when it was converted from restaurant portions to at-home portions. Weve updated the recipe on the post and its now correct.
    Sorry again for the confusion!
    Joy

    Reply

  48. Hi Joy, if I use granulated sugar as opposed to glucose, can you tell me how many cups I would need? Was wanting to make these on the fly and I’m having trouble finding a conversion online. Please help! Thank you for the delicious recipe!

    Reply

  50. Even though the flat messy blob cookies were yummy… It was really disappointing to waste all of that time and ingredients on the wrong recipe. Would be nice to have had the recipe tested out before your readers tried it at home! But can’t wait to try again with the updated one.

    Reply

  53. Earlier in the comment thread you said they should be chips? Was that wrong? Sounds like they would be good either way. 🙂

    Reply

  55. I don’t know if the recipe is totally fixed… I am an experienced caterer, and I made these cookies exactly following the recipe- they still spread way too much in the oven and ran into each other. Maybe more flour?

    Reply

  56. I have to agree with Sarah, this recipe still isn’t quite right. My cookies didn’t spread but the ratio of batter to the cereals, chips and oats isn’t right. My cookies didn’t come out like the picture. It seems like there needs to be more batter.

    Reply

  57. Hi Adriana,
    Sorry for your troubles with this! We seem to have had some issues from what was tested in the restaurant oven vs. the home oven. We have updated the recipe with additional flour and butter and tested it again, and it should work now!
    Joy

    Reply

  58. Is it possible to refrigerate this dough? I was hoping to make the dough today and bake in a day or two. Will this negatively affect the cookie?

    Reply

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