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Cinnamon Toast Crunch Cookies Recipe

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★★★★★

4.4 from 139 reviews

These Cinnamon Toast Crunch Cookies combine the nostalgic cinnamon-sugar flavor of the beloved cereal with a soft, chewy cookie base. Featuring crushed Cinnamon Toast Crunch cereal folded into the dough for a delightful crunch, complemented by a warm cinnamon-spiced batter and a sprinkle of cinnamon streusel topping, these cookies deliver a perfect balance of sweetness, texture, and cinnamon warmth. Finished with a drizzle of vanilla icing, they are an irresistible treat perfect for any occasion or sweet craving.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 2 cups Cinnamon Toast Crunch cereal, crushed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, forming a smooth base for the dough.
  4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until everything is well combined and smooth.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated to avoid overmixing the dough.
  6. Fold in Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal, ensuring it is evenly distributed throughout the dough without crushing the cereal too much to preserve its crunch.
  7. Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
  8. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • You can substitute white chocolate chips with semi-sweet or dark chocolate chips to customize the flavor.
  • For a dairy-free or vegan version, use dairy-free butter and egg substitutes such as flaxseed eggs.
  • Prepare dough ahead of time by refrigerating for 1-2 days to enhance flavor or freeze portions for later baking.
  • Experiment by adding spices like nutmeg or clove for a spicier variation.
  • Cinnamon Toast Crunch cereal adds a unique crunch that holds up well during baking, avoiding sogginess.
  • Spacing cookies about 2 inches apart prevents them from merging as they spread during baking.

Keywords: Cinnamon Toast Crunch Cookies, cinnamon cookies, crunchy cookies, cereal cookies, sweet cookies, easy cookie recipe, nostalgic cookies

Find it online: https://liamjayne.com/cinnamon-toast-crunch-cookies-recipe/