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Cinnamon Toast Crunch Cookie Recipe

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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

Scale

  • 1 cup unsalted butter, softened

  • 1 cup light brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1½ cups Cinnamon Toast Crunch cereal, crushed (but still a bit chunky)

  • ½ cup Cinnamon Toast Crunch cereal, whole (for topping)

  • Optional: ½ teaspoon ground cinnamon (for extra flavor)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

  3. Beat in the eggs one at a time, then mix in the vanilla extract.

  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon (if using).

  5. Gradually add dry ingredients to the wet ingredients, mixing until combined.

  6. Gently fold in the crushed Cinnamon Toast Crunch cereal.

  7. 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.

  8. Bake for 10–12 minutes, or until edges are golden and centers are set.

  9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra crunch, toast the cereal in the oven at 300°F for 5 minutes before adding it to the dough.

  • Want an extra cinnamon-sugar kick? Sprinkle a little cinnamon sugar on top before baking.

  • Store in an airtight container for up to 5 days.

Find it online: https://ukfinda.com/cinnamon-toast-crunch-cookie-recipe/