Dark Chocolate & Cocoa Krispies Oatmeal Cookies w/Strawberries

Do you know what happens when you live next to a CVS? You score awesome deals and collect a lot of coupons is what! I didn't even know I was a coupon person until the store popped up by our apartment a few months ago. There's something so gratifying about getting a deal, especially when half my paycheck goes to Whole Foods and the other half goes to our local farmer's markets. So, the other day I went into CVS and $5.97 later emerged with my arms filled with three boxes of cereal, "No, I'm just around the corner, I don't need a bag," AND $3.00 in RealBucks Rewards, essentially making my total $2.97. For THREE boxes of cereal!! Is that even real? It is and I have to admit that I was feeling uber thrifty walking out of CVS the other day. And also kinda wondering what to do with three boxes of cereal. It's been a while, think in the decade(s) since I've had any kind of Kellogg's cereal and the other day, I got three: Corn Flakes, Cocoa Krispies and Froot Loops. 

There's something so nostalgic about these cereals, probably because they're the cereals of your childhood, or at least mine. So when I decided to add them to the dark chocolate-strawberry oatmeal cookies I had planned to make, I opted to make them extra fun and throw some sprinkles on there as a tribute to that age. My 8-year-old self would have thanked me for that. Sprinkles aren't required when making these bad boys but they definitely make them more fun. 

These cookies went through a couple different iterations and my favorite version is the one I'm sharing with you today. I mixed in Mast Brother's Brooklyn Blend (Dark Chocolate) Chips, Cocoa Krispies and freeze dried strawberries and then as if that wasn't enough, I stuffed them with another disc of Brooklyn Blend and rolled each ball in Cocoa Krispies. These cookies come out chewy in the inside, crisp on the outside, with an extra crunch brought to you by those tiny little Cocoa Krispies. They're then drizzled with MORE Brooklyn Blend and sprinkled with SPRINKLES! Not for the faint of heart and definitely not for chocolate haters (do these people even exist?) but totally awesome in my book!


Dark Chocolate and Cocoa Krispies Oatmeal Cookies with Strawberries

Adapted from The Model Bakery Cookbook

Makes 3 dozen cookies


  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 tsp. fine sea salt
  • 1/8 tsp. nutmeg
  • 1 c. unsalted butter, at room temperature
  • 2 c. packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 2 c. old-fashioned rolled oats
  • 1/2 c. chopped + 36 whole dark chocolate discs
  • 1/2 c. freeze dried strawberries, torn into pieces
  • 1 c. + 2 c. (for rolling) Cocoa Krispies
  • 4 oz. chopped dark chocolate (optional)
  • Sprinkles (optional)


  • Stand mixer
  • Measuring spoons and cups
  • Glass measuring cup
  • Mixing bowls
  • Fine mesh sieve
  • Wooden spoon
  • Bowl scraper
  • 2 baking sheets
  • Parchment paper or silpat mats
  • Wire cooling rack
  • Cutting board
  • Chef's knife
  • 1 1/2 Tbsp. cookie scoop


  1. Position racks in top third and center of oven and preheat oven to 350°F. Line baking sheets with parchment paper or silpat mats. 
  2. Using sieve, sift flour, baking soda, cinnamon, salt and nutmeg together in a mixing bowl. 
  3. Beat butter and brown sugar together in stand mixer bowl on medium speed, scraping down sides with bowl scraper as needed, until light in color (about 3 minutes).
  4. Beat in eggs, one at a time and then add vanilla.
  5. Reduce speed to low and add flour mixture in thirds, mixing until just combined.
  6. Remove bowl from mixer and mix in oats, Cocoa Krispies, dark 1/2 c. chopped dark chocolate and strawberries with wooden spoon. 
  7. Using cookie scoop, scoop dough and stuff one disc of dark chocolate into each scoop, then roll in 2 c. Cocoa Krispies and place on baking sheet. Leave at least 2 in. between each cookie. 
  8. Bake, switching pans from top to bottom and front to back halfway through baking for 12-14 minutes. Cookies should be lightly golden and set around the edges.
  9. Let cool on sheet for 5 minutes then transfer to wire rack to cool completely.
  10. Repeat until all dough has been used.
  11. Once cookies are completely cooled, melt 4 oz. chopped dark chocolate in microwave for 30-sec. increments until melted or in a double boiler. Drizzle melted chocolate onto cookies (make sure you throw a piece of parchment or a silpat mat under your cooling racks before drizzling) and sprinkle with SPRINKLES!
  12. Serve and enjoy.

Note: These cookies can be stored in an airtight container at room temperature for up to 5 days.