“What miracle of nature led you to discover that Cocoa Pebbles are the secret to all chocolaty goodness?”
Hey, Anne! The idea to use ground-up Cocoa Pebbles in my chocolate cookies really comes from using ground-up Peanut Butter Cap’n Crunch in my peanut butter cookies, which is a tip I read in Cook’s Country magazine a while back.
I use a lot of ground-up stuff—graham crackers, ginger snaps, Nilla Wafers, etc.—to add flavor to my cookies. Using cereals like Cap’n Crunch and Cocoa Pebbles just seems like a no-brainer to me because ground-up "mix-ins" pack a flavor wallop and keep the cookies moist and delicious.
Ironically, if you add too much peanut butter to a peanut butter cookie, it comes out dry and kind of bland. Likewise, with a chocolate cookie that includes too much chocolate, the cookie will be kind of hard at room temperature--just like a solid Hershey bar.
And, of course, being a huge Pebbles fan doesn't hurt. It's amazing how much chocolaty goodness is in there! It's a good thing my grocery store doesn't stock Pebbles regularly because I'd be eating cereal for breakfast, lunch, and dinner. Oh...who am I kidding? I'd be eating it 24/7.
Tip: Try some Cocoa Pebbles sprinkled on top of vanilla ice cream. It's crazy-good.