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.

One cinnamon toast crunch cookie split in half.

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.

For other dessert with cereal recipes, try Muddy Buddy Cookies, Fruity Pebble Cookies, and Chocolate Rice Krispie Treats.

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!
Top view of cookies on a wire rack.

Ingredient Notes

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 3/4 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.

Wet ingredients in a bowl.
Cinnamon toast crunch crumbs and white chocolate chips on top of cookie dough.
Cookie dough in a glass bowl.

STEP 4: Mix ins. Add the cinnamon toast crunch crumbs and white chocolate chips and mix them into the dough.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

One cookie dough ball in a bowl of cinnamon sugar.
Cookie dough ball on a cookie 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.
One cookie split in half.

FAQ

Can I make these into smaller cookies?

Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.

Can these cookie dough balls be frozen?

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.

Can I chill the cookie dough overnight?

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.

Freezing

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.

Stack of two cookie with one bite missing.

Other Cookie Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One cinnamon toast crunch cookie split in half.
5 from 5 reviews

Cinnamon Toast Crunch Cookies

Stephanie Rutherford
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. It is rolled in more cereal crumbs and cinnamon sugar. Then, it is topped with more cereal and white chocolate chips.
Print Recipe Pin Recipe Leave a Review
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 14 Large cookies

Ingredients
 
 

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Cornstarch
  • 1 cup Unsalted butter, melted and cooled
  • 3/4 cup Brown sugar, packed light or dark
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1 cup Cinnamon toast crunch crumbs, for the batter
  • 1 cup White chocolate chips
  • 3/4 cup Cinnamon toast crunch crumbs, for rolling the cookies
  • 1/4 cup White granulated sugar
  • 1 tsp Ground cinnamon

Instructions
 

  • 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 3/4 cup)
    2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Cornstarch, 1 tsp 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, 3/4 cup Brown sugar, 3/4 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 tsp 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.
    3/4 cup Cinnamon toast crunch crumbs, 1/4 cup White granulated sugar, 1 tsp 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 376kcal, Carbohydrates: 52g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 262mg, Potassium: 84mg, Fiber: 1g, Sugar: 33g, Vitamin A: 409IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!