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Cinnamon Toast Crunch Cookies

Delightful cookies combining the essence of Cinnamon Toast Crunch cereal with a perfect balance of crispy edges and chewy centers, making them a nostalgic treat for all ages.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups Cinnamon Toast Crunch cereal
For optional icing
  • ½ cup powdered sugar For icing, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract, combining well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring until fully combined.
  5. Gently fold in the Cinnamon Toast Crunch cereal, ensuring it’s evenly distributed throughout the dough.
  6. Scoop tablespoon-sized portions of the dough onto the prepared baking tray, leaving enough space between each cookie to allow for spreading.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Remove from the oven and let the cookies cool on the tray for a few minutes before transferring them to a wire rack.
Finishing Touch
  1. If you’d like, mix powdered sugar with a few drops of water to create a simple icing, then drizzle over the cooled cookies.

Notes

For perfect cookies, underbake slightly for a softer texture. Consider chilling the dough for 30 minutes before baking for extra chewiness. Store in an airtight container for up to a week or freeze for longer storage.