Bottom of the Cereal Box Cookies recipe from Life Made Delicious
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Bottom of the Cereal Box Cookies

These crunchy cookies can be made with whatever cereals you have on hand-- a great way to use up nearly empty boxes of cereal!

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 30
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1 pouch Betty Crocker* Sugar Cookie Mix
1/2 cup (125 mL) butter, softened
1 egg
3 cups (750 mL) total of Lucky Charms*, Cinnamon Toast Crunch*, Honey Nut Cheerios* and/or Rice Chex* Gluten Free cereal (including cereal crumbs)

Nutrition Information

Serving (1 Cookie)
  • Calories
  • Calories From Fat
  • Total Fat
  • Trans Fat
  • Saturated Fat
    2 1/2g
  • Total Carbs
  • Sugars
  • Dietary Fiber
  • Protein
  • Cholesterol
  • Sodium



  • 1 Heat oven to 350ºF. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in cereal.
  • 2 Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
  • 3 Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from baking sheet to cooling rack.

Expert Tips

Tip: To make bars, make cookie dough as directed above, except press dough in bottom of ungreased 13x9-inch pan. Bake at 350°F 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.

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  • Rice Chex*

    Delicious and crispy oven-toasted rice squares that the whole family will love. Gluten-free according to the guidelines of the Canadian Celiac Association, it’s the first cereal in the mainstream cereal aisle to make this claim. Made with whole grains! Did you know, you can make over 30 delicious, gluten-free recipes with Chex cereal?

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