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Cinnamon Toast Crunch Cookies

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Cinnamon Toast Crunch Cookies

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Cinnamon Toast Crunch Cookies are a fun, nostalgic treat that combines the flavor of the classic cereal with the comforting texture of homemade cookies. With a buttery base, warm cinnamon spice, and the crunch of Cinnamon Toast Crunch cereal, these cookies are perfect for family snacks, lunchboxes, or dessert. They are easy to make, visually appealing, and can be customized with chocolate chips or other mix-ins. This recipe targets popular search terms like “cereal cookies,” “easy cinnamon cookies,” and “fun family desserts,” making it ideal for SEO and monetization.

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Why You’ll Love This Recipe

  • Sweet, buttery cookies with a nostalgic cereal twist
  • Soft centers with crispy edges
  • Fun for kids and adults alike
  • Quick to prepare using common pantry ingredients
  • Highly adaptable with chocolate, nuts, or extra cereal
  • Great for parties, cookie exchanges, or lunchbox treats

Ingredients Breakdown

• Butter – Softened unsalted butter creates a rich, creamy base and keeps cookies tender.
• Granulated and Brown Sugar – Add sweetness, moisture, and slight chewiness; brown sugar gives deeper caramel notes.
• Eggs and Vanilla Extract – Eggs provide structure and lift; vanilla adds subtle, fragrant flavor.
• All-Purpose Flour – Forms the cookie’s structure; gentle mixing ensures a soft, tender crumb.
• Baking Soda and Salt – Baking soda leavens; salt balances the sweetness.
• Ground Cinnamon – Infuses warmth and nostalgia, creating that signature Cinnamon Toast Crunch flavor.
• Cinnamon Toast Crunch Cereal – Adds crunch and classic cinnamon-sugar taste; fold in whole or lightly crushed.
• White Chocolate Chips (Optional) – Add extra sweetness and creaminess; can substitute with milk or semi-sweet chocolate chips.

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Tips and Tricks

  • Don’t overmix the dough once flour is added; overmixing can lead to dense cookies.
  • For extra crunch, sprinkle a few cereal pieces on top of each dough ball before baking.
  • Use a cookie scoop to ensure even-sized cookies for uniform baking.
  • Slightly underbaking the centers ensures a soft, chewy cookie once cooled.
  • Cool on the baking sheet for a few minutes to prevent breaking.

Variations and Customizations

Flavor Twists

  • Swap white chocolate chips for semi-sweet, milk chocolate, or peanut butter chips.
  • Add chopped nuts like pecans or walnuts for extra texture.
  • Mix in a few toffee bits or mini caramel pieces for a sweet surprise.

Cereal Alternatives

  • Use Frosted Mini-Wheats, Golden Grahams, or Cocoa Pebbles for fun flavor variations.

Toppings

  • Dust cookies with powdered sugar after baking for a sweet finish.
  • Drizzle melted chocolate over cooled cookies for extra indulgence.

Pairing Suggestions

  • Serve with cold milk for a classic pairing.
  • Pair with hot cocoa or coffee for a comforting snack.
  • Great addition to ice cream sandwiches or cookie sundaes.

Storage Instructions

  • Store cookies in an airtight container at room temperature for up to one week.
  • Layer with parchment paper to prevent sticking.
  • Freeze unbaked dough balls for up to 2 months; bake directly from frozen adding 1–2 extra minutes.

Popular Questions

Can I crush the cereal?

Yes, lightly crushing the cereal creates a more uniform texture in the cookies.

Can I make these gluten-free?

Substitute the flour with a 1:1 gluten-free baking blend.

Can I make them dairy-free?

Use a plant-based butter and dairy-free chocolate chips.

How do I keep them soft?

Avoid overbaking and store in an airtight container to maintain moisture.

Cinnamon Toast Crunch Cookies
Caroline

Cinnamon Toast Crunch Cookies

These Cinnamon Toast Crunch Cookies are soft, chewy, and packed with nostalgic cinnamon-sugar cereal flavor. With crispy cereal pieces and optional white chocolate chips, every bite tastes like the cereal milk you loved as a kid—baked into a cookie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups Cinnamon Toast Crunch cereal
  • 1 cup white chocolate chips (optional)

Equipment

  • mixing bowl
  • Electric mixer or hand whisk
  • measuring cups and spoons
  • Cookie scoop or tablespoon
  • baking sheets
  • parchment paper
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well. Stir in vanilla.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Fold in Cinnamon Toast Crunch cereal and optional white chocolate chips.
  7. Drop rounded balls of dough onto baking sheets, spacing 2 inches apart.
  8. Bake 10–12 minutes or until edges are lightly golden and centers look slightly soft.
  9. Cool on baking sheets for 5 minutes, then move to a wire rack.

Notes

  • For extra crunch, sprinkle additional cereal on top before baking.
  • Cookies can be stored in an airtight container for up to one week.
  • Substitute chocolate chips for variety or drizzle melted chocolate on top.
  • Powdered sugar adds a sweet finishing touch for presentation.
 

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