Cinnamon Toast Crunch Cookies

These Cinnamon Toast Crunch Cookies are a revelation! The classic cereal is used multiple ways to create the softest, chewiest cookie that bursts with CTC flavor! These are a fun and delicious twist. Sweet, cinnamon spiced, and everything nice.

It is holiday baking season, and if you’re looking to add a fun cookie to your rotation that’s a little bit unexpected, I’ve got you.

These Cinnamon Toast Crunch Cookies are just the thing.

Sweet, chewy, and full of that classic CTC cereal flavor – these are so fun and so delicious.

I’ve had the idea of incorporating Cinnamon Toast Crunch into a cookie for quite some time. I played around with this recipe a few times, and I think I finally got it right.

We use the cereal in multiple ways in this recipe to maximize the flavor.

These are reminiscent of a soft and chewy snickerdoodle….but with a chewier, denser texture and more of a cinnamon punch.

The addition of whole cereal pieces and white chocolate chips adds some textural differences too – in the best way!

I am not a huge fan of white chocolate, but here, it works so nicely because it is reminiscent of the experience of eating cereal with milk. It just works!

We use the cereal here in a few ways. First, we blitz it into fine crumbs and use it both in the batter and as a coating to roll the cookies in before baking

We also fold in whole cereal to give some textural crunch and more of that cereal flavor.

My husband’s favorite childhood cereal is CTC, and my kids adore it too. Since it’s not something I keep on hand for breakfast, I figure putting it in sweet treats every now and then will make everyone happy.

Spoiler alert: everyone in my house was indeed VERY happy when these came out of the oven.

Ingredients You Need to Make These Cinnamon Toast Crunch Cookies:

• Cinnamon Toast Crunch cereal
• All-purpose flour
• Ground cinnamon
• Baking powder
• Baking soda
• Kosher salt
• Unsalted butter
• Light brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• White chocolate chips

How to Make These Cinnamon Toast Crunch Cookies:

For the Cookie Dough:

• Place 2 cups of the cereal in a food processor and pulse to break it up into fine crumbs (set aside the remaining 1 cup of whole cereal for later).
• Measure out 1 cup of the cereal crumbs and place in your mixing bowl. Set aside the remaining crumbs for rolling the cookies.
• Add the flour, cinnamon, baking powder, baking soda, and salt to the cereal crumbs. Whisk well to combine.
• In a large mixing bowl, whisk together the cooled melted butter, both sugars, and vanilla until smooth and creamy.
• Stir in the eggs and mix until well combined.
• Stir in the dry ingredients, folding gently to incorporate. Fold in the white chocolate chips and the remaining 1 cup of whole cereal.
• Place the dough in the fridge for 30 minutes.
• Meanwhile, preheat the oven to 350°F and line a couple baking sheets with parchment paper.

For Rolling the Cookies:

• Combine the sugar, cinnamon, and reserved cereal crumbs in a shallow bowl, whisking well to combine.
• Using a large (2 oz) cookie scoop, scoop out the dough and roll into balls with your hands. Drop each dough ball into the sugar mixture and roll to coat on all sides.
• Transfer the rolled dough balls to the prepared baking sheets, leaving about 3 inches between the cookies (these are large cookies and will need room to spread).

Baking the Cookies:

• Bake for 12-14 minutes (less for a gooey center, more for a firmer cookie) or until the edges are golden and set and the centers are slightly gooey.
• Remove the cookies from the oven and lightly bang the cookie sheets on the counter a couple times to release any excess air (this creates a super chewy texture). If desired, press a few pieces of additional cereal into the tops of the cookies while they are still warm (totally optional – just lets people know what’s in the cookies).
• Allow the cookies to cool on the cookie sheets for a few minutes before removing them and setting on cooling racks.

These are a fun addition to any baking project – particularly around this time of year because they’re a little bit unexpected, a lot of fun, and totally delicious.

Print