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If you’ve been known to “crave those crazy squares,” meet your new addiction: Cinnamon Toast Crunch Cookies. It’s a soft cookie that is laced with crushed cinnamon cereal, then blasted (rolled) in cinnamon sugar and topped with more crushed cereal and white chocolate.
Cinnamon Cookies
Cinnamon Toast Crunch Cookies have all of the signature cinnamon sugar goodness you love in the breakfast cereal, just on a whole other level. Not only are these sweet thangs infused with crushed Cinnamon Toast Crunch Cereal, they’re also rolled in cinnamon sugar, drizzled with white chocolate and topped with more crushed cereal. Yeah, they’re that intense (and delicious).
Ingredients in Cinnamon Toast Crunch Cookies
*Exact quantities and directions can be found in the recipe card at the bottom of this post.
- Salted butter, softened – I prefer salted butter in my bakes! You can use unsalted butter, you will just want to add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Cinnamon Toast Crunch Cereal, crushed until nearly a powder – The namesake of this cookie, this is KEY!
- Baking soda
- Baking powder
- Salt
- Cinnamon sugar mixture – You will roll the finished dough in this to really bring home the cinnamon cookie flavor. I make this by combining 1/3 cup of granulated sugar and 1.5tsp of cinnamon. You can adjust this to your preference!
- White chocolate chips, melted – This is technically optional, but totally not in my opinion. It brings together the cinnamon sugar flavor in such a dramatic way.
How to Make Cinnamon Cookies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This should take about 2 minutes.
- Scrape the sides of the bowl and mix in the egg and vanilla.
- Next, add the flour, crushed cereal, baking soda, baking powder, and salt to the bowl and mix until a soft dough forms.
- Portion and roll the dough into 3 Tbsp balls (I use a #24 scoop) and then roll the dough balls in the cinnamon sugar mixture until evenly coated.
- Arrange on the prepared baking sheet. The cookies will spread, so make sure to leave room!
- Bake at 350°F (180°C) for 12-14 minutes or until the cookies spread and start to crack on the tops. Allow the cookies to cool on the pan.
- Once the cookies are cool, drizzle with the melted white chocolate and top with a sprinkle of the crushed cereal.
How should I store Cinnamon Toast Crunch Cereal?
Once cooled, store your cookies in an airtight container on the counter for up to 3 days! You can also freeze these cookies in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
Recipes for Cinnamon Lovers
Cinnamon Toast Crunch Cookies
If you’ve been known to “crave those crazy squares,” meet your new addiction: Cinnamon Toast Crunch Cookies. It’s a soft cookie that is laced with crushed cinnamon cereal, then blasted (rolled) in cinnamon sugar and topped with more crushed cereal and white chocolate.
Ingredients
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (185g) brown sugar
- 1/3 cup (76g) granulated sugar
- 1 egg
- 1/2 Tbsp vanilla
- 1 3/4 cups (266g) all-purpose flour
- 1 1/2 cups crushed (nearly into a powder) Cinnamon Toast Crunch Cereal , + extra for topping
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cinnamon sugar mixture, (1/3 cup granulated sugar and 1.5 tsp cinnamon, adjusted to preference)
- 1/2 cup (100g) white chocolate chips, melted
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This should take about 2 minutes.3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/3 cup (76g) granulated sugar
- Scrape the sides of the bowl and mix in the egg and vanilla.1 egg, 1/2 Tbsp vanilla
- Next, add the flour, crushed cereal, baking soda, baking powder, and salt to the bowl and mix until a soft dough forms.1 3/4 cups (266g) all-purpose flour, 1 1/2 cups crushed (nearly into a powder) Cinnamon Toast Crunch Cereal , 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Portion and roll the dough into 3 Tbsp balls (I use a #24 scoop) and then roll the dough balls in the cinnamon sugar mixture until evenly coated.1/3 cup cinnamon sugar mixture
- Arrange on the prepared baking sheet. The cookies will spread, so make sure to leave room!
- Bake at 350°F (180°C) for 12-14 minutes or until the cookies spread and start to crack on the tops. Allow the cookies to cool on the pan.
- Once the cookies are cool, drizzle with the melted white chocolate and top with a sprinkle of the crushed cereal.1/2 cup (100g) white chocolate chips, melted
Nutrition
Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 187IU | Calcium: 14mg | Iron: 1mg
Like this recipe? Rate and comment below!
This one is so addicting! My family ate all in one day (lol) Well you def should try them! ^^
These are so delicious, another great recipe! Thank you Karli!