Description
These Cinnamon Toast Crunch cookies are soft, buttery, and filled with the classic crunch and sweet cinnamon flavor of your favorite cereal. Perfect for after-school snacks, bake sales, or a fun dessert that both kids and adults will love!
Ingredients
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1 cup unsalted butter, softened
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1 cup light brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups Cinnamon Toast Crunch cereal, crushed (but still a bit chunky)
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1/2 cup Cinnamon Toast Crunch cereal, whole (for topping)
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Optional: 1/2 teaspoon ground cinnamon (for extra flavor)
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract.
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In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon (if using).
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Gradually add dry ingredients to the wet ingredients, mixing until combined.
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Gently fold in the crushed Cinnamon Toast Crunch cereal.
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Scoop dough into 2-tablespoon-sized balls and place on the baking sheets, about 2 inches apart. Press a few whole cereal pieces on top of each cookie.
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Bake for 10–12 minutes, or until edges are golden and centers are set.
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Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra crunch, toast the cereal in the oven at 300°F for 5 minutes before adding it to the dough.
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Want an extra cinnamon-sugar kick? Sprinkle a little cinnamon sugar on top before baking.
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Store in an airtight container for up to 5 days.