Happy National Cereal Day! Cereal has been a huge part of the American breakfast for nearly 143 years! Did you know breakfast cereal was created on accident? In 1877, Dr. John Harvey Kellogg was working to create a new wellness food to promote to the members of the Battle Creek Sanitarium, a medical spa and resort.

One night while working on a food to help with digestive health for members of the resort, he left out a batch of wheat-based cereal dough. Later, they rolled out the now fermented dough which became very thin and became perfect flakes when baked in the oven. Kellogg messed with the recipe for years after this a realized that corn made the cereal even crispier and flakier. After this adjustment the members of the resort loved it so much, which sparked Kellogg's idea to market the cereal to everyday people.

by 1909, Kellogg was producing Corn Flakes to many parts of the country. At that time, C.W. Post created his own health cereal called Grape Nuts. This was the birth of a decade long rivalry.

Today, we have hundreds of different kinds of cereal, including the original cereals; Corn Flakes and Grape Nuts. One of my favorite cereals made today is Coco Pebbles. For those of you who haven't enjoyed a big bowl of them, they are basically chocolate rice Krispie's.

Make sure you bake up some of these Coco Pebble Cookies to celebrate National Cereal Day!

Chocolate Coco Pebble Cookies



  • 1 cup of cold butter, cut into cubes
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 2 large egg, room temp.
  • 1 cup cake flour
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark unsweetend cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp cornstarch
  • 1 cup semisweet chocolate chunks
  • 1/2 cup Post Coco Pebbles


For the cookies

  1. Heat oven to 410 degrees.
  2. Mix together the butter and sugars until light and fluffy, about 3 mins. Add eggs one at a time, mix well.
  3. Add the cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt into the mixer and mix until just combined. Stir in the chocolate chips and coco pebbles.
  4. Place the dough in the fridge for 15 mins to chill.
  5. Line a baking pan and scoop out 8 balls of equal size, each ball should be 4.3 oz.
  6. Place 4 of the balls on the lined sheet and then place some chocolate chips on top. Place each ball 2 inches apart. Bake the cookies for 10-11 mins. Allow the cookies to cool for 15-20 mins. or the cookie will fall apart. Tasty!