These cinnamon toast crunch cookies take the cereal and put it into a chewy cookie! The cookie is full of white chocolate chips and cinnamon toast crunch cereal crumbs. They are rolled in more cereal crumbs and cinnamon sugar. Then, they are topped with more cereal and white chocolate chips.
These cinnamon toast crunch cookies take one of my favorite cereals and makes it into delicious cookies. The combination of chewy cookies and crunchy cereal is so fun to eat. They also bring the nostalgic flavor with crushed cinnamon toast crunch in the dough and coating the cookies.
Why This Recipe Works
- Cinnamon and crunch- The same thing that makes the cereal good makes these cereal cookies so good! The cinnamon flavor and the crispy crunch!
- Easy recipe- These tasty cookies are very easy to make! It is simple enough to be your new go-to homemade cookie recipe.
- Great textures- These chewy cinnamon sugar cookies combined with crispy cinnamon toast crunch cereal makes for a great contrast that feels good in your mouth. Cinnamon toast crunch pieces make for a great cookie experience!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Cinnamon toast crunch- These are my favorite cinnamon cereal and inspired these cookies, but you can substitute your favorite cinnamon cereals. Measure the crumbs after blending them.
Step By Step Instructions
Here is how to make and bake these cinnamon toast crunch cookies. This recipes uses a stand mixer with paddle attachment.
STEP 1: Dry ingredients. Combine the all purpose flour, baking soda, salt, and cornstarch in a medium bowl. Then, use a food processor to blend the cinnamon toast crunch into crumbs for the cookie dough and to roll them in. 1 ¾ cup total.
STEP 2: Beat butter. Use a mixer to beat the cooled melted butter, brown sugar, and sugar together on high speed for 2 minutes.
STEP 3: Combine. Next, add the vanilla extract and eggs to the butter mixture and mix them in on medium speed until combined. Finally, add the dry ingredients and mix them in on low speed until they are just combined.
STEP 4: Mix ins. Add the cinnamon toast crunch crumbs and white chocolate chips and mix them into the dough.
STEP 5: Prep. Preheat oven to 350°F. Then, line 2 cookie sheets with parchment paper. Now get a small bowl and mix the cinnamon toast crunch crumbs, sugar, and cinnamon together.
STEP 6: Scoop. Use a large cookie scoop (2TBSP or 2 oz) to scoop cookie dough balls. Roll the balls in the cinnamon mixture and place 6 dough balls per prepared baking sheet.
STEP 7: Bake. Bake 1 cookie sheet at a time for 11-13 minutes. They are done when the edges of the cookies are lightly golden brown. Immediately place extra cereal pieces and white chocolate chips on top.
STEP 8: Cool. Let the cookies cool in the hot pan for 5 minutes before transferring them to a cooling rack.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking. The cereal inside may not be as crispy, so I recommend topping the cookies with fresh cereal to keep the crunch.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the cinnamon toast crunch cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating. For best results, warm and top them with cereal right before eating them for maximum crunch.
Other Cookie Recipes To Try
Cinnamon Toast Crunch Cookies
- 2 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Cornstarch
- 1 cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Cinnamon toast crunch crumbs for the batter
- 1 cup White chocolate chips
- ¾ cup Cinnamon toast crunch crumbs for rolling the cookies
- ¼ cup White granulated sugar
- 1 teaspoon Ground cinnamon
- In a medium bowl, mix the flour, baking soda, salt, and cornstarch. Set aside. Using a food processor blend the cinnamon toast crunch crumbs for the both the cookie dough and to roll them in. (1 cup and ¾ cup)2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Cornstarch, 1 teaspoon Salt
- In a mixing bowl using a mixer, beat the melted butter (make sure it is cooled to room temperature being using), brown sugar, and sugar. Beat on high speed for 2 minutes.1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar
- Then, add the vanilla and eggs. Mix on medium speed until combined. Add in the dry ingredients and mix on low just until combined.1 teaspoon Pure vanilla extract, 2 Large eggs
- Add the cinnamon toast crunch crumbs and white chocolate chips to the dough and mix it in.1 cup Cinnamon toast crunch crumbs, 1 cup White chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes. In a small bowl, combine cinnamon toast crunch crumbs, sugar, and cinnamon.¾ cup Cinnamon toast crunch crumbs, ¼ cup White granulated sugar, 1 teaspoon Ground cinnamon
- Use a large cookie scoop (2 oz or 2 TBSP) and scoop the cookie dough balls. Roll them in the cinnamon mixture and place 6 cookie dough balls per cookie sheet.
- Bake 1 cookie sheet at a time. Bake for 11-13 minutes until the edges are lightly golden. Top with extra cereal pieces and white chocolate chips.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.