Go Back

Cinnamon Toast Crunch Cookies

Servings 28 -30 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