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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.
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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.