Description
Sweet cinnamon toast crunch cookies deliver childhood nostalgia with a crispy, caramelized twist. Packed with classic cereal chunks and warm spices, these cookies promise a delightful crunch that will transport you straight to breakfast bliss.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Main Base Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cereal Ingredients:
- 1 ½ cups Cinnamon Toast Crunch cereal, crushed (but still a bit chunky)
- ½ cup Cinnamon Toast Crunch cereal, whole (for topping)
Instructions
- Prepare the workspace by heating the oven to 350F (175C) and lining baking sheets with parchment paper for optimal cookie release.
- In a spacious mixing bowl, whip butter with brown and granulated sugars until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate eggs individually, ensuring each is fully integrated, then blend in vanilla extract to enhance the aromatic profile.
- Separately, combine dry ingredients – flour, baking soda, baking powder, salt, and ground cinnamon – using a whisk to distribute spices and leavening agents evenly.
- Merge dry ingredients into the butter mixture, stirring gently until a cohesive dough forms without overmixing.
- Delicately fold crushed Cinnamon Toast Crunch cereal throughout the dough, distributing crunchy texture and signature flavor.
- Portion dough into uniform balls, approximately two tablespoons each, positioning them with ample spacing on prepared sheets. Strategically place whole cereal pieces atop each cookie for visual appeal and extra crunch.
- Transfer cookies to the preheated oven, baking for 10-12 minutes until edges turn golden and centers stabilize.
- Allow cookies to rest on the baking sheet for five minutes to set, then carefully transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Crush cereal coarsely to maintain crunchy texture and prevent turning into powder, ensuring each bite has distinctive Cinnamon Toast Crunch pieces.
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies with better-defined edges.
- Use softened butter at room temperature for smoother mixing and better sugar incorporation, which helps create a more consistent cookie texture.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure Cinnamon Toast Crunch is gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg