Crunchie Munchie Cookies

Crunchie Munchie Cookies takes roughly 29 minutes from beginning to end. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 182 calories. This recipe serves 30. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 112 people were impressed by this recipe. This recipe from A Family Feast requires vanillan extract, pecans, egg, and semi sweet chocolate chips. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate Chip Spiced Walnut Cookies {Munchie Monday #9}, Crunchie Sticky Banoffee Pie, and Halloween Munchie Mix.

Servings: 30

Preparation duration: 15 minutes

Cooking duration: 14 minutes

 

Ingredients:

1 teaspoon baking powder

½ teaspoon baking soda

1 egg

1 ½ cups all-purpose flour

1 cup granola (we used Nature Valley Protein Oats 'N Honey granola) or other cereal*

1 cup granulated sugar

1 teaspoon kosher salt

½ cup light brown sugar

½ cup chopped pecans, or other nuts (*if you decide to leave out nuts, then increase the amount of granola by ½ cup)

½ cup crushed salted pretzel pieces (we used Pretzel Crisps) or other salty snack food

1 cup semi-sweet chocolate chips (we used Nestle's Toll House morsels) or other chopped chocolate bar

14 tablespoons (1 ¾ sticks) unsalted butter, room temperature

1 teaspoon vanilla extract

Equipment:

baking paper

baking sheet

wooden spoon

mixing bowl

spatula

whisk

oven

wire rack

Cooking instruction summary:

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.In a mixing bowl, cream together butter, granulated sugar, and brown sugar on low speed until combined. Scrape down sides of bowl, then beat on medium speed for approximately one minute until the mixture is light and fluffy. Scrape down sides of bowl again, then add egg and vanilla extract and mix until fully incorporated.Gradually add dry flour mixture to the mixing bowl with the butter mixture, mixing on low speed until just incorporated. Keeping the mixer on low speed, gradually add the granola, pretzels, chocolate chips and nuts mixing again until fully incorporated. Stir again with a wooden spoon or spatula, scraping the sides and bottom of the bowl to ensure that all ingredients are mixed evenly.Line a cookie sheet with parchment paper. Scoop the dough (we used this scoop) and roll into smooth balls. Place balls on the parchment lined cookie sheet you should end up with about 30 cookie dough balls. Cover cookie sheet with plastic and chill overnight. (Or - see note above. Cookie balls may be frozen.)When ready to bake, preheat oven to 375 degrees F and place oven rack in the middle position. Line your cookie sheets with parchment paper, and place cookie dough balls about 8 per sheet, spread at least 2 inches apart. (Keep the raw cookie dough balls chilled as you bake to prevent softening.)Bake cookie sheets one at a time until golden brown, 13-15 minutes and rotating the cookie sheet in the oven halfway through the baking time. (Note: The longer you bake the cookies the crunchier they will get we liked them best at around 14 minutes baking time. Also, if the dough isnt fully chilled, the cookies will spread more and bake more quickly.)Remove cookie sheets from the oven and allow the cookies to cool and firm up completely on the sheet before moving them to a wire rack to cool the rest of the way.

 

Step by step:


1. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.In a mixing bowl, cream together butter, granulated sugar, and brown sugar on low speed until combined. Scrape down sides of bowl, then beat on medium speed for approximately one minute until the mixture is light and fluffy. Scrape down sides of bowl again, then add egg and vanilla extract and mix until fully incorporated.Gradually add dry flour mixture to the mixing bowl with the butter mixture, mixing on low speed until just incorporated. Keeping the mixer on low speed, gradually add the granola, pretzels, chocolate chips and nuts mixing again until fully incorporated. Stir again with a wooden spoon or spatula, scraping the sides and bottom of the bowl to ensure that all ingredients are mixed evenly.Line a cookie sheet with parchment paper. Scoop the dough (we used this scoop) and roll into smooth balls.

2. Place balls on the parchment lined cookie sheet you should end up with about 30 cookie dough balls. Cover cookie sheet with plastic and chill overnight. (Or - see note above. Cookie balls may be frozen.)When ready to bake, preheat oven to 375 degrees F and place oven rack in the middle position. Line your cookie sheets with parchment paper, and place cookie dough balls about 8 per sheet, spread at least 2 inches apart. (Keep the raw cookie dough balls chilled as you bake to prevent softening.)

3. Bake cookie sheets one at a time until golden brown, 13-15 minutes and rotating the cookie sheet in the oven halfway through the baking time. (Note: The longer you bake the cookies the crunchier they will get we liked them best at around 14 minutes baking time. Also, if the dough isnt fully chilled, the cookies will spread more and bake more quickly.)

4. Remove cookie sheets from the oven and allow the cookies to cool and firm up completely on the sheet before moving them to a wire rack to cool the rest of the way.


Nutrition Information:

Quickview
182k Calories
2g Protein
9g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
182k
9%

Fat
9g
15%

  Saturated Fat
4g
31%

Carbohydrates
22g
7%

  Sugar
13g
15%

Cholesterol
19mg
7%

Sodium
118mg
5%

Caffeine
5mg
2%

Get Enough Of These
Protein
2g
4%

Manganese
0.32mg
16%

Copper
0.12mg
6%

Selenium
4µg
6%

Iron
1mg
6%

Vitamin B1
0.08mg
5%

Phosphorus
54mg
5%

Magnesium
18mg
5%

Fiber
1g
4%

Folate
16µg
4%

Vitamin A
175IU
4%

Vitamin B2
0.06mg
3%

Vitamin B3
0.55mg
3%

Zinc
0.41mg
3%

Vitamin E
0.39mg
3%

Potassium
87mg
3%

Calcium
20mg
2%

Vitamin B5
0.12mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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