Cutting the Cookie Dough
Preheat your oven to 350 °F (177 °C). Before you open up your cookie dough, turn your oven on and make sure it’s set to 350 °F (177 °C). That way, when it’s time to bake your cookies, your oven will already be warm and ready. If your oven is too hot, you might burn your cookies.
Open up a package of pre-made chocolate chip cookie dough. The classic cookie cereal is made from the pre-made cookie dough that comes in a rectangle. Grab one of these from your local grocery store and pull the dough out of the package, but don’t tear apart the individual cookies just yet. Store-bought cookie dough brands like Tollhouse or Pillsbury Chocolate Chip are classic favorites. If you want to make your own dough, you definitely can! Just make super small cookies out of it instead of normal-sized ones.
Cut the dough into 12 strips about 0.5 inches (1.3 cm) wide. Set the rectangle of dough on a cutting board and grab a large knife. Start cutting up the dough into thin strips, trying to make about 12 strips in total. The goal here is to make super tiny cookies, so don’t be afraid to go small! Try to use a knife that’s as long as the cookie dough rectangle to make this easier.
Turn the cutting board once and cut the dough again to make a grid. Keeping your cookie dough on the cutting board, rotate it by one side so the vertical strips you just made are now horizontal. Use your knife again to cut the cookie dough vertically, making a ton of small squares. Your lines don’t have to be perfect, so you can just eyeball it.
Roll the dough into small balls. Grab a square of cookie dough and roll it in between your palms until it forms a perfect ball. Do this to all of the squares you have on your cutting board until they’re all curricular. You’ll end up with a small pile of cookie dough circles that are just a little smaller than bite-sized. If you’re using your own cookie dough, roll up balls of dough that are about 1 in (2.5 cm) in diameter. Try to work fast, as cookie dough bakes the best when it’s still a little cold. Add sprinkles for a fun, easy decoration.
Baking and Cooling the Cookies
Place the balls on a baking sheet about 0.5 inches (1.3 cm) apart. Grab a metal baking sheet and start lining up your cookie dough balls. Try to leave about 0.5 inches (1.3 cm) in between each cookie, if you can. Since there are so many cookies, you might need to grab a second baking sheet. You can also bake your cookies in batches if you need to. For extra chocolatey goodness, press a single chocolate chip on top of each cookie dough ball once they’re on the baking sheet.
Cook the cookies for 5 to 7 minutes. Just like normal cookie dough, you’ll need to bake your cookies until the bottoms are golden brown. Since the cookies are so small, they might cook a little faster than normal, so keep an eye on them in case they get too brown. Be careful not to leave the cookies in the oven for too long, as they'll continue to bake even once they're taken out. Pulling them out when they're a little soft is a good idea. If your oven has a light in it, you can turn that on to keep an eye on the cookies as they bake.
Take the cookies out of the oven and let them cool. Put on a pair of oven mitts and carefully grab your cookies out of the oven. Use a spatula to put the cookies onto a wire rack to cool down, and try to leave them for about 10 minutes before you dig in. It can be tempting to eat your cookies right away, but they’ll fall apart if they’re too warm!
Adding Milk
Place all of the cookies into a large glass bowl. Use your spatula to put all of your cookies into a large glass bowl. If you don’t have a glass bowl, you can use a metal or plastic one, but you won’t be able to see your cookie cereal as well. Be careful as you transfer your cookies—they might still be hot. If you don’t think you’ll be able to eat all of your cookies at once, you can split up the batch into a few bowls. That way, you’ll have some for later.
Pour milk into the bowl until it’s about halfway full. Grab a carton of milk out of the fridge and pour some into the bowl over the cookies. Keep pouring until the bowl is about halfway full and your cookies are halfway covered in milk, just like a bowl of cereal. It’s like combining a cookie dipped in milk with a bowl of chocolatey cereal.
Enjoy your cookie cereal. Grab a big spoon and use it to scoop up your cookies soaked in milk. Try to eat the cookies at the bottom first, as those ones will get soggy the fastest. Eating a whole batch of cookies can be a lot on your stomach. If you get full or you feel sick, don’t be afraid to stop!
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