Berry Crunchy Cookies

Berry Crunchy Cookies
Cook time
Total time
Serves: 36
  • 1 c. Shurfine Butter or Margarine
  • 1-1/2 c. Shurfine Brown Sugar
  • 1 Shurfine Egg
  • 1-1/2 t. Shurfine Vanilla
  • 2-1/4 c. Shurfine All-Purpose Flour
  • 1 t. Shurfine Baking Soda
  • ½ t. Shurfine Salt
  • 2 c. Shurfine Berried Treasure Cereal
  • 1 c. (6 oz.) Shurfine Semi-Sweet Chocolate Chips
  • 1 T. Shurfine Butter
  1. Heat oven to 350°F.
  2. In a large mixing bowl, beat butter, brown sugar, egg and vanilla until fluffy.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. Add flour mixture to butter mixture and stir until well blended. Stir in cereal.
  5. Drop batter by rounded tablespoonfuls about 2 inches apart onto an ungreased baking sheet. Bake 8-10 minutes or until golden brown.
  6. Remove from baking sheet and cool on a rack.
  7. Place chocolate chips and butter in a microwave-safe bowl. Microwave on LOW for 30 seconds; stir. Repeat until chips are glossy and almost melted. Stir to finish milting.
  8. Spoon melted chocolate into a small plastic sandwich bag. Cut a little opening in one lower corner of the bag. Twist the top of the plastic bag closed. Squeeze the chocolate out of the bag and decorate the cookies with squiggles. Let chocolate set before storing cookies.