These Easy Breakfast Cookies with Fruit Loop Cereal are truly my childhood dreams come to life! A little crunchy cereal, a little creamy white chocolate, and a crunchy melty marshmallow in the middle! A little bit of everything for each person!

Calling these “Easy Breakfast Cookies” seems a little outlandish considering there’s a marshmallow in the middle! But what else do you call a cookie with cereal in it!? I mean, delicious works too!
I love throwing unexpected items into cookies, from pretzels, to chips, to popcorn! Starting off with a classic cookie base, there’s really unlimited options as to what you can add to your cookie!
Feel free to take this as your sign to add your favorite flavors to your next cookie dessert!
P.S. If you need some inspiration, I definitely recommend my Cornflake Cookies!

Why You’ll Love This Recipe
These easy Breakfast Cookies with Fruit Loop Cereal are like a blast from your childhood in the best way possible! They’re a fun cookie to throw together and look just as good as they taste!
Cereal Treats
Adding cereal to cookies might seem outlandish, but it works in so many ways! From cornflakes to crispy rice, I’ve added them all! Cereal is one of those unexpected treats that just works in cookies!
If you’re looking for inspiration for your next cookie, I recommend going for a stroll down the cereal section of your local grocery store! You’ll find a ton of delicious flavor combinations that all work in cookie form!
If you need another recipe to try, you should definitely try my Rice Krispie Treat Cookies!
Breakfast Cookie Recipes
While I probably wouldn’t recommend eating these cookies for breakfast, I have a ton of other delicious recipes that would work for your busy routine! Leave these cookies for a delicious treat and check out these recipes for your next morning treat:
Five Minute Breakfast Smoothie: for a quick and easy breakfast that I eat multiple times a week, this breakfast smoothie is sure to be your new favorite breakfast!
Cherry Almond Cream Cheese Danish: Nothing like a homemade pastry to take your morning from blah to blissful!

Ingredients

- Flour
- Baking Powder
- Salt
- Butter
- Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Almond Extract
- Fruit Loops
- White Chocolate Chips
- Marshmallows
See recipe below for all the details!
Step-By-Step Instructions

- Step 1: Melt white chocolate, then add in crushed cereal.

- Step 2: Spread on parchment paper and let set.

- Step 3: Make cookie dough by mixing together butter, brown sugar and sugar. Then add in remaining wet ingredients. Add in dry ingredients.

- Step 4: Add in chopped in cereal bark.
Hint: Be sure to save any remaining shards of the cereal bark! We’ll use those to top the finished cookies with!
Variations and Substitutions
These Easy Breakfast Cookies are a total hit in my household! Here are a few other ways to spice up these cookies!
- Freeze Dried Fruit – add in some crushed freeze dried fruit with the cereal when making the cereal bark, to add an extra fruity kick!
- Sprinkles – instead of adding a marshmallow to the top, add a generous pinch of sprinkles to make these cookies party ready!
- Chocolatey Delight – instead of adding a fruity cereal, add in a chocolate cereal type for a delicious chocolate marshmallow cookie!
Need more marshmallow cookies to love?! Try out these Graham Cracker Marshmallow Cookies!

Equipment
Cookie Scoop – I like to use a cookie scoop to make sure all the cookies are the same size! This helps them bake up at the same time without any burning! The size of the cookie scoop depends on how many cookies you get out of each batch! The smaller the cookie scoop, the more cookies! I’ll link my favorite cookie scoops here!
Baking Sheet – I prefer to use a large baking sheet with cookies so they have plenty of room to spread out. A general rule of thumb with cookies is to place them at least two inches from each other!
Parchment Paper – Parchment paper is my most used tool in my kitchen! I use it for baking, cooking, you name it! It makes clean up a breeze and prevents anything from sticking to the bottom!
Top tip
Always save a bit of the cereal bark so you can add some to the top of the cookie dough! This makes cookies that bake up with the perfect amount of toppings on the top so you get the perfect bite every time!

Storage
- Room Temperature – store in an airtight container for about 7 days!
- Refrigerator – not recommended to store in the refrigerator as this can dry out the cookies!
- Freezer – scoop cookie dough into balls and place in the freezer. When the cookie dough balls are frozen, store in an airtight container, or freezer bag. When ready to eat, let thaw in the fridge and bake as normal.
FAQ
I think the white chocolate pairs better with the fruity cereal, so if you don’t like white chocolate, I would just leave out the chocolate altogether!
Absolutely! Whatever fruit cereal is your favorite!
Cheers!
-Holly Michelle
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Easy Breakfast Cookies with Fruit Loop Cereal

Equipment
- 2 oz Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1 ¾ cups Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 stick Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Almond Extract
- 1 cup Fruit Loops
- 1 cup White Chocolate Chips
- 1 cup Large Marshmallows
Instructions
- Preheat the oven to 350 degrees.
- Take 1/2 a cup of fruit cereal and break it up into smaller pieces – not into dust, but more crushed up1 cup Fruit Loops
- Add the white chocolate chips to a microwave safe bowl and microwave for 30-second increments.1 cup White Chocolate Chips
- Then add in the fruit cereal. Stir to combine.
- Pour onto parchment paper and flatten out into a thin layer. Place in the fridge to chill.
- Cream together butter with brown sugar and sugar.1 stick Butter, 1/2 cup Sugar, 1/2 cup Brown Sugar
- After the sugar has been fully incorporated, add in the egg, vanilla extract and almond extract.1 Egg, 1 teaspoon Vanilla Extract, 1/8 teaspoon Almond Extract
- Then add in flour, baking powder, and salt.1 ¾ cups Flour, 1/2 teaspoon Baking Powder, 1/4 teaspoon Salt
- Stir everything together, then set aside.
- Chop up the cereal bark into small pieces, add about 2/3's of the bark into the cookie dough. Mix together.
- Cut each large marshmallow in half.1 cup Large Marshmallows
- Scoop onto parchment lined baking sheet and top with a marshmallow half.
- Bake for about 13 minutes, or until the marshmallow is golden brown and the edges are just set.
- Sprinkle with the remaining shards of cereal bark and enjoy!