Description
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.
Ingredients
Scale
For the Cookie Dough:
- 3 cups Cinnamon Toast Crunch cereal, divided
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
For Rolling the Cookies:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
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.
- Continue with the remaining dough – I like to keep it in the fridge in between uses so it keeps its slight chill before baking.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: cookies