What ingredients do I need to make these cookies?

• Unsalted Butter. Always use unsalted butter as it gives you complete control over the salt content/flavor of a recipe. And make sure it is COLD for this recipe. No room temperature butter! 
• All-Purpose Flour. This is the most common type of flour used in the US and can be found at any grocery store. Make sure you “fluff” your flour with a fork or the measuring cup before measuring it. 

• Cake Flour: This type of flour has been super finely milled. It has a lower amount of protein which ensures our baked goods are soft and tender. 
• Oats: A type of grain. They change the texture of baked goods (often making them heartier), while also adding an additional flavor. 
• Light Brown Sugar. The molasses in brown sugar gives your baked goods a more robust flavor and allows it to hold more moisture. This usually results in a chewy texture.  

• White Sugar: There to add sweetness and flavor to your baked goods!  
• Baking Soda: This is a leavening agent. Baking soda reacts with acids in your recipe (think brown sugar or lemon juice) which causes your baked goods to rise. 
• Eggs: I always suggest using “large eggs” when baking. The eggs add structure and flavor to our baked goods when also combined with other ingredients and act as a leavening agent.  
• Cornstarch: Most often used to thicken sauces and puddings. But when used in cakes or cookies, it works to counterbalance harsh proteins in flour, resulting in a more tender texture. 
• Salt: Enhances the flavors in our baked goods – especially the butter! I prefer using Kosher salt, but you can use any kind of salt you have on hand! 
• Vanilla Extract: It works to enhance all the flavors in our recipe. While skipping it will not change the structure of your baked goods, it can leave your baked goods tasting bland and boring. 
• Chocolate Chips: Dark, milk, semi-sweet. The choice is up to you! 
• M&M’s: Because they are delicious! 

Do I have to use cake flour?

YES! This is what makes these cookies so amazingly chewy and tender. 

If you want to know the difference between cake flour and regular all-purpose flour, you can check it out here. But Basically, it comes down to the difference in proteins. If you don’t have cake four on hand, you can find out how to make your own here.

Things you MUST do for these Oatmeal Chocolate Chip M&M Cookies: 

1. Use COLD butter cut into cubes. Before you throw your stick of butter into the mixer, you need to make sure they are cut into small cubes, so they can be incorporated with the sugar easily. 
2. Use a combo of cake flour and all-purpose flour. I already told you the importance of using cake flour. So this is just a reminder not to skip this step. If you have to use the substitute – that’s ok. But do NOT just use all regular flour. 
3. Bake at a high temperature: a higher temperature means less spread. We want these cookies to stay nice and thick! 

How to avoid Flat Cookies:

Do NOT overmix your dough. This causes too much air to be added to your cookies, which causes them to rise and then fall in the oven. The result is flat pancake cookies. 

How to get extra SOFT cookies:

You definitely want these Oatmeal Chocolate Chip M&M Cookies to be soft, so  Do NOT overbake them! Ideally, you want to take the cookies out when they are still a little bit underbaked. Then let the cookies continue to cook on your hot baking sheet. This will allow the centers to finish baking without the cookie continuing to spread in the oven. 

What if you want SUPER thick cookies?

You can absolutely do that. Instead of using the dough to make 12 cookies, use the dough to create only 8 cookies.  I know the dough will be massive, but the end result is soooo worth it. You can see exactly how I do it in the TikTok video below: 

@sprinklesforbreakfastFull recipe: sprinklesforbreakfast.com/oatmeal-chocolate-chip-mm-cookies/ ##bakingtiktok ##cookierecipes ##bakingcookies ##oatmealcookies♬ original sound – Sprinkles For Breakfast

This is how thick they come out when you do it this way:

How to freeze your cookie dough: 

If you don’t want to make the whole batch of cookies, you can always freeze your cookie dough. Here is how you do it: 

1. Divide your dough into individual balls onto parchment paper. You can put the parchment on a plate or baking sheet. 
2. Chill your dough balls in the fridge until they harden (about 45 minutes).
3. Transfer dough balls to an airtight plastic bag and freeze them. 
4. Whenever you want to bake these dough balls, just take them out of the freezer and place them on a baking sheet to thaw. Put them in the oven when they reach room temperature and place them on a baking sheet until they are just slightly cold.

Cookie dough balls last in the freezer for up to 3 months. 

Ok, now it’s time to start baking! If you want to substitute the M&M’s and chocolate chips with raisins, you are more than welcome to do so!

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Oatmeal Chocolate Chip M&M Cookies

Soft and chewy oatmeal chocolate chip cookies packed with candy M&M’s!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 12 cookies

Author Lindsay Nathanson

Ingredients

• 1 cup cold unsalted butter, cut into cubes 227 grams
• 1 cup brown sugar 200 grams
• 1/2 cup sugar 50g
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups flour 180 grams
• 1 cup cake flour 130 grams
• 1 1/2 cups rolled oats 120 grams
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups M&M's 10 oz
• 1/2 cup chocolate chips 85 grams

Instructions

• Preheat oven to 410 degrees and line a baking sheet with parchment paper.
• In a bowl, combine all dry ingredients (except the oats) and set aside.
• In a bowl with an electric mixer, use the paddle attachment to cream together butter and sugars. Mix until light and fluffy (about 5 minutes).
• Add eggs and vanilla. Mix until combined. 
• Add dry ingredients. Mix on slow speed until just combined.
• Stir in oats.
• Stir in M&M’s and chocolate chips.
• Divide dough into 12 equal balls.
• Place 6 balls on a baking sheet.
• Bake for 9-11 minutes.
• Allow cookies to cool on baking sheet for 10-15 minutes.

Notes

If you want to make these cookies super thick, you can divide the dough into 8 cookies instead of 12. Bake for 11-14 minutes. They will look underdone when you take them out. But allow them to sit at least 15 minutes on the warm cookie sheet to set up. 

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I have always had a good relationship with graham crackers. They have served me well as afternoon snacks – pairing well with peanut butter or nutella. They have worked wonders in various pie recipes like my Banoffee Pie. And of course they always exceeded expectations when combined with a toasted marshmallow and a slab of chocolate – the inspiration behind my S’mores Bars and Campfire Bars. I never gave thought to making them from scratch. They were always something you just bought at the grocery store. Since I have found this recipe…I am never going back. My mother went so far as to say it was the best thing she had ever eaten in her life. That’s right…IN HER LIFE. I don’t know if I would go that far…but it is definitely worth a try. There are two versions here…traditional honey and cinnamon sugar. Try them both.

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HOMEMADE GRAHAM CRACKERS

Author Lindsay Nathanson

Ingredients

• 1 ½ cups flour
• 1 1/3 cups whole wheat flour
• 1 tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• 2 sticks butter, softened
• 2/3 cup dark brown sugar
• 3 tbs honey
• 1/4 cup sugar + 1/2 tsp of cinnamon (for cinnamon sugar grahams only)

Instructions

• Preheat the oven to 350 degrees.
• Beat the butter, brown sugar, and honey until light and fluffy.
• In a separate bowl, whisk together flour, whole wheat flour, baking soda, salt, and 1/2 tsp cinnamon.
• On a low speed, add the flour mixture in two parts until just combined. Do not over mix!
• Cover a flat service with parchment paper and flour. Roll out the dough out to 1/8″ thick. If the dough is still sticky use more flour on the rolling pin.
• You can cut the dough in any shape you want. A pizza cutter, a cookie cutter or one of these fancy cutters we have that make fancy edges. We did 2″ inch squares and a 2″ circle.
• Place the shaped dough on a cookie sheet lined with parchment paper and prick them with a fork. If making cinnamon sugar grahams, combine 1/4 cup of sugar and 1/2 tsp cinnamon and sprinkle on top of grahams.
• Bake until brown on the edges, about 10-12 minutes.

Notes

*Makes about 24 grahams

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So here in the United States, the Chocolate Chip Cookie is kind of a big deal. It is definitely the country’s favorite cookies, and by far the most common baked item made in people’s homes. But not all chocolate chip cookies are the same, right? Some are chewy, some are crispy and some are just mediocre. So what makes the BEST Chocolate Chip Cookie?

I spent an entire summer trying out different recipes until I found what I believe is the Perfect Chocolate Chip Cookie. This cookie is thick, chewy and has the slightest crisp on the outside edge. For the last couple of years, this has been my go to recipe.

But, more recently I decided that this wasn’t enough. In all my testing, I always focused on the cookie base – never the chips themselves. So I did a little experiment. I tested the difference between using Chocolate Chips, Chocolate Chunks, and Chocolate Shavings to see what ultimately made the Best Chocolate Chip Cookie EVER.

The experiment was simple – I used my Perfect Chocolate Chip Cookie Recipe with three different forms of chocolate – Chunks, Chips and Shavings. Here is what I found.

Chips – The chips were my least favorite – at least the small Nestle Tollhouse one’s I used in this experiment. Even though these are the most commonly used chips in household baking, they just didn’t provide enough chocolate for me. They were too small. So if you are doing to use chips, I would suggest using the larger Ghirardelli chips (or a combination of both like the original recipe calls for)

Chunks – The chunks had a better chocolate to cookie ratio, and I love the crunch the chunks bring, but I still felt I needed more chocolate in some places. I found that the chunks were not evenly distributed throughout the batter. Maybe the answer is using more chunks – but in this case, I was still left thinking it could be better.

Shavings – The shavings were the clear winner in this test. Which I have to say, I was somewhat surprised about. I had never tried using shavings in my cookies before. After all, it is called a Chocolate Chip Cookie, not a Chocolate Shaving Cookie. But the shavings not only provided an wonderful chocolate to cookie ratio evenly throughout all of the cookies, but it also maintained that nice crunch from some of the larger chunks. The shavings did make the cookie itself a little darker, but I think that is a small price to pay for amazing flavor!

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THE ULTIMATE CHOCOLATE CHIP COOKIE TEST

Author Lindsay Nathanson

Ingredients

• 2 cups flour + 2 tbs. flour
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup brown sugar
• ½ cup sugar
• 12 tablespoons unsalted butter - melted and cooled to just warm
• 1 egg + 1 egg yolk
• 1 ½ tsp. vanilla extract
• 2 cups chocolate chips/chunks, or 8oz. chocolate shavings.

Instructions

• Preheat the oven to 325 degrees and prepare a cookie sheet lined with parchment.
• Combine flour, baking soda, and salt with a whisk and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat melted butter and both sugars until well combined. the bowl of an electric mixer fitted with the paddle attachment, combine melted butter and both sugars (on medium speed) until well combined.
• Reduce speed to low and add egg, egg yolk and vanilla. Beat until well mixed, about 1 minute.
• Slowly add the dry ingredients and mix until just combined.
• Stir in chocolate chips.
• Roll ¼ cup of dough into a ball. Pull the ball in half and then rotate upwards 90-degrees so the craggy tops are facing upright. Join the halves together at the base to form back into a single ball (being very careful not to smooth the craggy top). See picture.
• Place dough balls onto baking sheets 2 ½ inches apart.
• Bake at 325 for 15-18 minutes, or until the edges are golden brown. The center of the cookies should look a little underdone.
• Let cookies cool on the baking sheets.

Notes

*Makes about 24 cookies

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I tried really hard to come up with a good story to go along with this recipe, but I came up short. So instead of making something up, I will tell you the truth. My high school boyfriend really liked toffee cookies, so I tried a few different recipes until I found one that I liked. This was the result. That’s it. It’s a shame too, because these cookies deserve an exciting story. After all these years, the boyfriend is long gone but these cookies are still a regular in my kitchen. They are soft, chewy and crunchy all at the same time. The oatmeal cuts the sweetness that usually overpowers a toffee cookie and there is just enough cinnamon. So don’t let the lame story fool you, these oatmeal toffee cookies are worth a try.

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OATMEAL TOFFEE COOKIES

Author Lindsay Nathanson

Ingredients

• 1 cup unsalted butter, softened
• 2 cups packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-1/3 cups (8 oz. pkg.) Toffee Bits

Instructions

• Heat oven to 375°F and lightly grease cookie sheet or line with parchment paper.
• With a standard mixer with a paddle attachment, beat butter and brown sugar on high speed until well combined.
• Add eggs and vanilla on medium speed and mix until just combined.
• Add flour, baking soda, cinnamon and salt on slow speed and beat until just blended
• Fold in oats and toffee bits with a large rubber spatula (so you do not over mix the dough with the mixer).
• Drop 1 1/2 inch balls of dough on cookie sheet about 2 inches apart. These cookies will spread.
• Bake 8 to 10 minutes or until edges are lightly browned.
• Cool 1 minute; remove to wire rack.

Notes

*Makes about 24 cookies

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Sometimes things just don’t work out the way you want them to. No matter how well you plan or prep, life can always find a way to mess things up. But, I think it is important to remember that these little life blunders happen to all of us, and no matter what the circumstances are, we are all left with two choices. We can either let the mishap totally ruin our day, or we can put it behind us and find a new way to achieve what we wanted.

Last week, I attempted to make some Triple Berry Cinnamon rolls. I had the whole thing planned out – I did the research, found the recipe, and even picked out props for the pictures I was going to take. I was ready.

But, even with my impeccable planning, the whole thing blew up in my face. I stained my nice white dinning table with berry juice, I ripped a pair of pants, and ended up with gross, soggy cinnamon rolls. I am not kidding – they were completely inedible. And on top of all that, I was still without a recipe for this week.

Let’s just say…I was not happy. But, instead of having a temper tantrum (which is what I felt like doing) I went to my kitchen cabinet to see what else I could come up with. Luckily, I had just made a Circus Animal Cracker Cake for someone’s birthday, so I had some leftover Circus Animal Cookies. When I saw them, I immediately thought of the Circus Animal Cookies at Cookie Good!  Circus Animals Cookie. I knew I didn’t have the recipe, but I figured I could come up with something pretty close.

It turned out, I was right. These sugar cookies are soft, chewy, and filled with Circus Animal Cookies and lots and lots of sprinkles! Basically, every bite is a party – and you are never going to want to leave. So, you see? Sometimes, when things don’t go your way, you can regroup and end up with something even better. In this case, it was a party in your mouth…which I think it a pretty great alternative.

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CIRCUS ANIMAL COOKIES

Author Lindsay Nathanson

Ingredients

• 2 1/2 cups cake flour
• 1 cup all purpose flour
• 2 teaspoons cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/3 cup unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons imitation vanilla
• 1/4 cup sprinkles
• 1 bag Mother's Circus Animal Cookies (340 grams)

Instructions

• Preheat oven to 350 degrees and prepare a baking sheet with parchment.
• In a medium bowl, whisk together all dry ingredients and sprinkles. Set aside.
• Place 2/3 of animal crackers into a plastic bag and crush them into bite sized pieces. Set aside.
• In a stand mixer fitted with a paddle attachment, combine butter and sugar. Mix on high until light and fluffy.
• Add eggs and vanilla extracts.
• Add dry ingredients and mix until just combined.
• Add crushed cookies and mix until combined.
• Using a a medium ice cream scoop, scoop dough balls onto baking sheet 3 to 4 inches apart.
• With the palm of your hand or the back of a large wooden spoon, flatten cookies.
• Bake for 10-12 minutes.
• Transfer to a wire rack and place a full Circus Animal Cookie on each one.

Notes

*Makes about 20 cookies

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I like to think of cookies as the gateway drug to being a baking badass (sorry for cursing grandpa). For some reason, it seems like everyone starts their baking journey with a batch of cookies. It could be anything from making homemade chocolate chip cookies with your mom as a kid to one night in college when you and your friends got really drunk and everyone thought you were a professional chef because you put peanut butter cups on the break and bake cookies. All it takes is one good batch of cookies, and you are hooked for life.

That being said, there are still a LOT of people who royally screwed up when it comes to baking cookies. And a lot of those people end up giving up on baking forever. But, I am here to tell you and anyone who has ever messed up a batch of cookies, it is not your fault.

Well, I guess technically it is. But I am here to help you fix that problem! Here are the top 5 Biggest Cookie Baking Mistakes And How To Avoid Them…

1. NOT MEASURING THE INGREDIENTS CORRECTLY

Have you ever heard the phrase “baking is a science”? It’s basically a fancy way of saying if you want your baked goods to turn out delicious, you need to follow the directions PRECISELY. Not basically, not kind of – but EXACTLY as they are given!

HOW TO AVOID THIS:

Get a kitchen scale. This makes it almost impossible for you to mess up your cookies with mis-measured ingredients.

2. OVERCOOKING/UNDERCOOKING COOKIES

I don’t know how to tell you this, but your oven is a BIG FAT LIAR. I know it is hard to believe, but it’s the truth and incorrect oven temperature is usually the biggest culprit when it comes to overcooked/undercooked cookies.

HOW TO AVOID THIS:

Get an oven thermometer. Unlike your super rude oven, this guy will not lie to you so you can bake your cookies at the correct temperature.

3. UNEVENLY BAKING COOKIES

This is also your oven’s fault. Most ovens do not bake evenly, so cookies baked on the top rack will bake differently than cookies baked on the bottom rack.

HOW TO AVOID THIS:

Bake your cookies as close to the middle of the oven as possible – aka the middle rack. If you are too impatient to cook only one cookie sheet at a time, switch your cookies from the top to the bottom and vice versa halfway through baking.

4. UGLY MISSHAPEN COOKIES

And a lot of times, amateur bakers can end up with some pretty busted looking cookies. They may taste fine, but when it comes to food – we all know it is all about the presentation.

HOW TO AVOID THIS:

Get a cookie scooper. This will ensure all your cookies are the same size and shape when they come out of the oven! It will also help them bake evenly!

5. BOTTOM ISSUES – BURNT OR STUCK TO THE PAN (OR BOTH) 

Woof. There is nothing more disappointing than a cookie with a burnt bottom.

HOW TO AVOID THIS:

I have a few suggestions for you. 1. Do not bake your cookies on the bottom rack (see number 3 above). 2. Get some new pans. Old/gross pans are a huge problem when it comes to burnt bottoms. I suggest this one. 3. Use a silicone baking mat or parchment paper.

Now get in the kitchen and become the baking badass you were always meant to be (again, sorry grandpa)!

I suggest making these Chocolate Chip or these Toffee Cookies.

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The only thing better than having friends who like to eat your baked goods is having friends who share delicious recipes with you . This recipe comes from one of my oldest friends who just happens to share my love for baking. We loved baking so much we even came up with a plan to quit our real lives and start a bakery called Lsquared. (Her name is Layne and mine is Lindsay…get it?)  We decided finishing high school and then going on to college was probably a better idea. Even though there is no Lsquared….we have collected some pretty great recipes. These cookies are both soft and crispy, and sweet and salty at the same time. Really amazing!

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OATMEAL BUTTERSCOTCH COOKIES

Author Lindsay Nathanson

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 1 tablespoon vanilla
• 2 eggs
• 2 cups flour
• 1 tbs. baking powder
• 1 tbs. baking soda
• 1/2 tbs. salt
• 2 cups instant oatmeal
• 1 kg of butterscotch chips

Instructions

• Preheat the oven to 350 degrees.
• In a mixer fitted with a paddle attachment, cream butter and two sugars.
• Add vanilla and eggs until combined.
• Add flour, baking powder, baking soda and salt until combined.
• Add instant oatmeal and mix until combined.
• Fold in butterscotch chips with a spatula.
• Place 1 1/2 inch balls onto greased cookie sheet and bake for 15 minutes.

Notes

*Makes about 24 cookies

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After a large dinner last weekend, I made everyone in my family sit down for a peanut butter chocolate chip cookie taste test. Even though we had just eaten a big meal, there weren’t many protests when I said, “cookies”. I have been working on finding a good recipe for a while now, and I wanted to make sure I chose the best one. There were a lot of different opinions (my family takes food very seriously), but the clear favorite was the one with a touch of sea salt. It is the perfect mix of sweet and salt, chewy and crunchy. Give it a try.

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PEANUT BUTTER CHOCOLATE CHIP SEA SALT COOKIES

Author Lindsay Nathanson

Ingredients

• 1 1/4 cups all purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon sea salt, plus more for sprinkling
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup creamy peanut butter at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/2 tablespoon honey
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon plain Greek yogurt
• 1 1/2 cups chocolate chips

Instructions

• Preheat the oven to 350 degrees.
• In a medium bowl, combine flour, baking soda, baking powder and sea salt. Set aside.
• With an electric mixer, combine butter and peanut butter on high speed until smooth. Add both sugars and mix until thoroughly combined.
• Bring the speed down to medium and add egg, honey, vanilla, and yogurt until combined.
• Put the mixer on the lowest speed and add the dry ingredients slowly just until combined.
• Take the dough off the mixer and stir in chocolate chips with a spatula.
• Chill dough in refrigerator for at least 1 hour (ideally the dough should sit over night - but I know it can get annoying to wait too long).
• Once ready to bake, roll dough into 1-inch balls and place onto a cookie sheet lined with parchment. Bake for 9-12 minutes (depends on size of your cookie/your oven) or until cookies begin to turn slightly golden around the edges. Once you take them out, immediately sprinkle them with extra sea salt.
• It is VERY important not to over bake . Cookies will look slightly underdone when you take them out, let them cool on the cookie sheet for 3-5 minutes. Transfer to wire rack to cool completely.

Notes

*Makes about 24 cookies

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Ever made cookies that come out looking like they took on a life of their own in the oven? Like NONE of them are even close of being round.

But you did everything right?! You used a cookie scoop, an oven thermometer, room temp baking sheets, parchment paper and the precise measurements of the ingredients. WTF happened?!

Honestly…I don’t know. I mean, we could sit here and go over everything again and try to figure out where it all went wrong. But that feels like a lot of energy. And honestly, I think sometimes the cookies just don’t want to be round. They are like teenagers – there is literally no reason to be annoying, and they do it anyway.

But the good news is, even though I can’t tell you WHY this happened, I do have a one size fits all solution for you. It’s a round cookie cutter. Ok, I lied about the one size thing. The size of the cutter actually depends on the size of the cookie. So I like to keep a few different sizes around the kitchen.

All you have to do is have the cookie cutter ready to go RIGHT when the cookies come out of the oven. The timing of this is very important. If you wait too long, this method won’t work. So, RIGHT when you pull the cookies out, you place the cutter over the cookie (it should be about 1/4″ bigger than the cookie itself) and then you just make a large circular motion so the edge of the cookie comes in contact with the cutter. And that’s it. You have perfectly round cookies.

And if that makes no sense to you…here is a video that shows you exactly how it’s done!

The post How to Make Perfectly Round Cookies Every Single Time appeared first on Sprinkles For Breakfast.

Snacking is one of my favorite pastimes. I know it’s probably better to sit down and eat an actual meal, but sometimes snacking just fits in better with my crazy hectic schedule.

And while I usually try to choose snacks that are on the healthier side, sometimes I just need a little something sweet to get me through the day. These Confetti Marshmallow Muddy Buddies are the PERFECT pick me up snack.

I know muddy buddies are traditionally covered in chocolate and peanut butter – but these guys are coated in a delicious peanut butter marshmallow white chocolate mixture! And let me tell you, they are ADDICTING. Once you start, you won’t be able to stop!

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CONFETTI MARSHMALLOW MUDDY BUDDIES

Author Lindsay Nathanson

Ingredients

• 1 1/2 cup white chocolate chips, divided
• 2 tablespoons unsalted butter
• 1 cup peanut butter
• 1 cup marshmallow fluff
• 3 cups Chex Cereal
• 3 cups powdered sugar
• 2 tablespoons sprinkles

Instructions

• In a medium bowl, combine 1 cup of white chocolate chips and butter. Microwave in 20 second increments until it is melted.
• Add peanut butter and marshmallow fluff. Microwave for another 20 - 30 seconds. Stir well so everything is combined (it will be pretty thick).
• Pour Chex Cereal into a large bowl. Gently stir in peanut butter fluff mixture. Keep stirring until mixture coats the cereal. It will take a little while - so keep stirring.
• Use your hands to break apart any large clumps of cereal.
• Add powdered sugar and stir until cereal is coated.
• Add sprinkles and remaining 1/2 cup of chocolate chips.

Notes

Recipe adapted from Homemade Hooplah

*About 15 servings

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