Frozen Yogurt Cereal Milk Cookie Squares -

Frozen Yogurt Cereal Milk Cookie Squares

Indulge in the delightful nostalgia of Frozen Yogurt Cereal Milk Cookie Squares! This recipe combines the creamy, sweet taste of cereal milk with the comforting texture of cookie squares, offering a perfect balance of crunch and chewiness. Featuring cornflakes soaked in whole milk, tangy yogurt, and optional chocolate chips, these cookie squares are both fun and easy to make. Perfect for any occasion, they bring a modern twist to a childhood favorite and are sure to impress!

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Ingredients

For the Cereal Milk Base:

1 cup cornflakes

1 cup whole milk

1/2 cup plain yogurt

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

For the Cookie Squares:

1 cup unsalted butter, softened to room temperature

1 cup brown sugar, tightly packed

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips (optional, for added sweetness)

1/4 cup crushed cornflakes (for topping)

Instructions

Make the Cereal Milk:

- Begin by pouring the cornflakes into a medium bowl and covering them with the whole milk. Allow this mixture to sit at room temperature for 30 minutes, letting the flavors meld. Afterward, strain the mixture through a fine mesh sieve, pressing down gently to extract as much milk as possible. Discard the cornflake solids, then stir in the plain yogurt, sugar, and vanilla extract until smooth. Set the cereal milk base aside.

Preheat Oven:

- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal after baking.

Prepare the Cookie Dough:

- In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light in color and fluffy in texture. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

Combine Dry Ingredients:

- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually introduce the dry ingredients to the creamed butter mixture, stirring gently until just combined; avoid overmixing.

Incorporate the Cereal Milk:

- Carefully fold the prepared cereal milk mixture into the cookie dough until it is well integrated. If you choose to include chocolate chips, gently stir them into the batter at this stage.

Spread in Pan:

- Spoon the cookie dough into the lined baking dish and spread it evenly using a spatula, smoothing out the top. Finally, sprinkle the crushed cornflakes evenly over the surface for an additional crunch.

Bake:

- Place the baking dish in the preheated oven and bake for 25-30 minutes. The edges should turn golden brown while the center remains slightly soft; a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Cool and Cut:

- Once baked, remove the dish from the oven and let the cookie squares cool in the pan for about 15 minutes. Carefully lift them out using the edges of the parchment paper and cool completely on a wire rack. Once cooled, cut into squares.

Serve:

- These delightful Frozen Yogurt Cereal Milk Cookie Squares can be enjoyed at room temperature. Alternatively, store them in an airtight container in the refrigerator for a refreshing, chilled treat later on!

Prep Time, Total Time, Servings: 20 min | 1 hr 5 min | Makes 16 squares