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Cinnamon Toast Crunch Cookies Recipe

Cinnamon Toast Crunch Cookies Recipe

These Cinnamon Toast Crunch Cookies are soft, chewy, and packed with crunchy cinnamon cereal goodness. With buttery dough, a hint of vanilla, and the nostalgic flavor of your favorite cereal, they’re the ultimate treat for cookie lovers and cereal fans alike. Author: Use Default (Don’t show) Servings: 4 people Estimated Cost: $5 ⏱ Times Prep Time: 15 minutes Cook Time: 12 minutes Resting Time: 30 minutes (chilling dough) Total Time: 57 minutes 📂 Categories Courses: Dessert, Snack Cuisines: American Keywords: Cinnamon Toast Crunch Cookies Recipe, cereal cookies, cinnamon dessert
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Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 cups Cinnamon Toast Crunch cereal lightly crushed
  • 1 cup white chocolate chips optional

Equipment

  • 1 Mixing Bowl For combining ingredients
  • 1 Electric mixer – to cream butter and sugar
  • 1 Baking Sheet — for baking cookies
  • Parchment Paper — prevents sticking and makes cleanup easy
  • 1 Cooling Rack — to cool cookies evenly

Method
 

  1. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in eggs one at a time, followed by vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  5. Gently fold in Cinnamon Toast Crunch cereal and white chocolate chips (if using).
  6. Cover the dough and chill for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  8. Scoop tablespoon-sized dough balls onto the sheet, spacing them apart.
  9. Bake for 10–12 minutes, until edges are golden but centers are soft.
  10. Let cool on a baking sheet for 5 minutes before transferring to a cooling rack.
  11. 🔢 Nutrition (per serving, approx.)
  12. Calories: 320 kcal
  13. Carbohydrates: 42g
  14. Protein: 4g
  15. Fat: 15g
  16. Saturated Fat: 9g
  17. Cholesterol: 55mg
  18. Sodium: 190mg
  19. Fiber: 1g
  20. Sugar: 24g

Notes

For chewier cookies, slightly underbake them.
Store in an airtight container with a slice of bread to maintain softness.
Can be frozen for up to 2 months.