I love cereal. I have it at least once a day and it’s perfect to have as a late night snack! Especially Cinnamon Toast Crunch. I’m obsessed with cinnamon sugar anything so it’s no surprise that I love this cereal. I wanted to make some kind of fun dessert using Cinnamon Toast Crunch, so I decided on cookies! Best decision ever. They are perfectly chewy and you really taste the flavors of the cinnamon sugar cereal because the crushed cereal is baked inside the cookie AND rolled in it before baking! I threw some white chocolate chips in because it pairs so well with cinnamon. The cookies aren’t super sweet on their own so the chips give them the perfect sweetness they need.
Funny story.. My brother had some friends over the day I made these and one of them said that he would believe me if I said they were from a bakery in New York City. Ha ha, I guess New York has good bakeries? Because he flipped when he had them and almost ate half of the batch himself!
These cookies really are irresistible. I love how they bake up nice and thick and chewy. So much delicious flavors packed into one little cookie!
If you love Cinnamon Toast Crunch, you will love these.
Cinnamon Toast Crunch Cookies
- 2 cups all-purpose flour
- 5 cups Cinnamon Toast Crunch Cereal finely crushed, divided (turns into 3 cups crushed)
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp corn starch
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup unsalted butter melted halfway
- 2 eggs
- 1 yolk
- 1 tbs vanilla extract
- 1 cup white chocolate chips
- Preheat oven to 350. Line baking sheets with parchment paper, set aside.
- Toss flour, baking soda, and cinnamon together. Set aside. In a smaller bowl, reserve 1 cup of crushed cereal.
- In a separate bowl, cream butter and sugars together until light and fluffy. Mix in eggs, yolk and vanilla until fully combined. Pour in flour mixture and mix until just combined. Fold in 2 cups of crushed cereal and white chocolate chips until evenly distributed.
- Roll one rounded tablespoon of dough into a ball, roll in cereal crumbs and place on cookie sheet. Repeat this step for the remaining dough. Before baking I like to stud the tops of my cookies with more white chocolate chips, but that's optional. Bake cookies for 8-9 minutes. Allow to cool on pan for 5 minutes before transferring to a wire rack to finish.
- Cookies will stay soft and fresh for up to 5 days stored in an airtight container