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Cinnamon Toast Crunch Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 89 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 6 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cinnamon Toast Crunch Cookies are a delightful twist on the classic cookie, combining the sweet and spicy flavor of cinnamon with the crunch of the popular cereal. Packed with white chocolate chips and topped with a creamy, smooth cream cheese frosting, these cookies offer a perfect balance of textures and flavors. Finished with a coating of cinnamon sugar and a garnish of crushed Cinnamon Toast Crunch, they’re perfect for anyone looking for a nostalgic yet indulgent treat.

Ingredients

Units Scale

For the Cookies

  • 3 cups Cinnamon Toast Crunch Cereal, divided
  • 1 1/4 cup All Purpose Flour
  • 3/4 cup Cake Flour
  • 3.3 oz. white chocolate instant pudding mix
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter, cold, cut into cubes
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 Tbsp. vanilla extract
  • 2 large eggs
  • 1 1/2 cups white chocolate chips

For the Cinnamon Sugar Coating

  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon

Cream Cheese Frosting

  • 4 oz. softened cream cheese
  • 4 Tbsp. butter, softened
  • 1 1/4 cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for perfectly baked cookies.
  2. Process Cereal: Place 2 cups of Cinnamon Toast Crunch cereal into a food processor and pulse for about 15 seconds until the cereal is crumbly. Set aside this crushed cereal for the dough.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, white chocolate instant pudding mix, cornstarch, baking soda, baking powder, ground cinnamon, and salt. This will create the dry base for your cookie dough.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream together the cold cubed butter, brown sugar, and granulated sugar on medium speed. Continue mixing until the texture is light and fluffy, about 3-4 minutes.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine all the wet ingredients.
  6. Combine Wet and Dry Mixes: Reduce the mixer speed to low and gradually add the dry ingredient mixture, about 1/4 cup at a time. Then fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips until evenly distributed in the dough.
  7. Form Dough Balls: Portion the dough into 6 large dough balls for generously sized cookies.
  8. Coat with Cinnamon Sugar: In a shallow dish, mix together the sugar and ground cinnamon for the coating. Roll each dough ball in the cinnamon sugar mixture to coat evenly.
  9. Bake: Place the coated dough balls onto a baking sheet lined with a silicone baking mat or parchment paper. Bake in the preheated oven for 10-12 minutes until edges are set and centers look slightly soft.
  10. Make the Cream Cheese Frosting: While the cookies bake, combine softened cream cheese and butter in a medium bowl and beat with a hand mixer until creamy. Add confectioners sugar, vanilla extract, and salt. Continue mixing until smooth and fluffy. Adjust sweetness by adding more powdered sugar if needed.
  11. Crush Remaining Cereal: Place the remaining 1 cup of Cinnamon Toast Crunch cereal in a sealed bag and crush gently, leaving some larger pieces for texture garnish.
  12. Cool Cookies: After baking, allow the cookies to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
  13. Frost the Cookies: Once cooled, spread a generous layer of the cream cheese frosting over each cookie.
  14. Garnish and Serve: Sprinkle the frosted cookies with the crushed cereal and optionally some extra cinnamon sugar. Enjoy these crispy, creamy, cinnamon-spiced cookies!

Notes

  • Ensure butter is cold and cubed to create the best texture in the cookie dough.
  • Be careful not to overbake the cookies; they should be soft in the center when removed from the oven.
  • Cream cheese frosting can be made ahead and kept refrigerated until ready to use.
  • For a stronger cinnamon flavor, adjust the cinnamon sugar coating to taste.
  • Use silicone baking mats or parchment paper to prevent sticking and promote even baking.

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 450
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://piesbypaula.com/cinnamon-toast-crunch-cookies-recipe/