Chocolate Honey Crunchies | Recipes

Chocolate Honey Crunchies

(17) Ratings:
Prep Time:
Baking Time:
Makes:about 72 cookies
Freezing:excellent

These sweet and crispy crunchies are sure to hit the spot, anytime or anywhere. Bake an extra batch and tuck them into lunches or take them on the go.

Ingredients

2 cups 500 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking soda
1/2 tsp 2 mL baking powder
1 cup 250 mL butter, softened
1/2 cup 125 mL granulated sugar
1/2 cup 125 mL packed brown sugar
1/3 cup 75 mL liquid honey
1 egg
1 ½ cups 375 mL mini baking chips
2 cups 500 mL crisp rice cereal
1 1/2 cups 375 mL slightly crushed corn flake cereal
2/3 cup 150 mL flaked coconut, optional

Directions

  1. Preheat oven to 375°F (190°C) 
  2. Combine flour, baking soda and baking powder in medium bowl.
  3. Cream butter, sugars, honey and egg thoroughly in a large bowl using an electric mixer on medium speed. Add dry ingredients to creamed mixture, mixing well. Stir in remaining ingredients.
  4. Tip

    How do you keep honey from sticking to your liquid measuring cup? Have your little helper brush the inside with a little bit of oil before measuring it. The honey will easily pour out of the cup without sticking to the inside.

    Tip

    Place the corn flake cereal in a plastic storage bag. Your kids will love crushing it by lightly pressing on the outside of the bag with a rolling pin or their hands.

  5. Drop dough by tablespoonfuls (15 mL) about 2" (5 cm) apart onto ungreased baking sheet.
  6. Tip

    Get your helper to measure out the dough with a measuring spoon before placing it on the baking sheets. This will help make your cookies the same size so they all bake at the same time and none of them get burnt.

  7. Bake in preheated oven for 7 to 9 minutes, or until golden. Cool 5 minutes on sheet, then transfer to rack and cool completely.

Nutritional Information

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