Megan, a reader, emailed and asked me this:
Good questions, Megan. Thanks for asking!
In a couple of my earliest recipes I used ground-up graham crackers (Golden Girls) and ginger snaps (Juliana Skiffle, recipe posting TK) to add flavor to the dough. I was just experimenting, but the results were great. (How else can you make something taste like graham crackers than by adding graham crackers?)
Then I read a recipe for peanut butter cookies in Cook’s Country magazine that called for ground-up Peanut Butter Cap’n Crunch cereal. A lightbulb went off, and I started experimenting again with different kinds of flavored “solids” that I could grind up and add to cookies. That’s how I ended up using the Cocoa Pebbles in my most recent stuffed cookies.
Personally, I love Cocoa Pebbles…perhaps a little too much because I’ll eat the whole box if nobody’s looking. They are super chocolaty, which is good if you’re making a chocolate cookie, but they also have a great texture that carries over to the finished cookies.
I think the Pebbles are crispier than the Crispies, but if you’ve got Crispies on hand, use them instead.