Cinnamon Toast Crunch Cookies

5 from 5 reviews

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.

Prep Time15

Cook Time13

Total Time28

Servings: Large cookies

Calories: 376kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition