Cinnamon Toast Crunch Cookies take everything you love about the iconic cereal and bake it into thick, chewy cookies with crisp edges, warm cinnamon-sugar aroma, and playful bites of crunchy cereal on top.
Why You’ll Love This Cinnamon Toast Crunch Cookies
- Chewy-meets-crunchy texture: Soft centers, caramelized edges, and a crown of crisp cereal bits.
- Big cinnamon-sugar energy: Cozy bakery aroma that fills the kitchen in minutes.
- Simple pantry staples: Butter, sugars, flour, cinnamon, vanilla—plus your favorite cereal.
- Kid-approved, party-perfect: Crowd-pleasing flavor that packs well for school or potlucks.
- Make-ahead friendly: Dough chills and freezes beautifully for fresh cookies on demand.
- Customizable sweetness: Tilt toward classic or add chips/extra spice without losing balance.
What Is Cinnamon Toast Crunch Cookies?
Cinnamon Toast Crunch Cookies are brown-sugar cookie dough infused with cinnamon and studded with crushed cereal. The base bakes into thick cookies with soft, chewy centers; the cereal adds toasty, buttery crunch and cinnamon sparkle. A quick chill controls spread and concentrates flavor, while a final press of cereal on top keeps the crunch visible and snappy after baking.
Cinnamon Toast Crunch Cookies
Ingredients
Cookie Dough
- ¾ cup unsalted butter softened to cool room temperature
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 cups all‑purpose flour spooned and leveled
- 1 tsp baking soda
- 0.75 tsp fine sea salt
- 1.5 tsp ground cinnamon
Mix‑Ins & Topping
- 2 cups Cinnamon Toast Crunch cereal lightly crushed (about 80 g total; use 1½ cups in dough, ½ cup for topping)
- 1 cup white chocolate chips or cinnamon chips optional
Optional Finish
- 2 tbsp cinnamon sugar 1½ tbsp sugar + ½ tbsp cinnamon, for sprinkling
Instructions
- Step 1 — Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly crush the cereal (pea‑to‑dime pieces) and set aside.
- Step 2 — Cream Butter and Sugars: In a large bowl (using a stand mixer or hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Step 3 — Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth, about 30–45 seconds. Scrape down the bowl to ensure even mixing.
- Step 4 — Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon until uniform.
- Step 5 — Combine Wet and Dry: Add the dry mixture to the butter mixture and mix on low just until the last streaks of flour disappear. Avoid overmixing to keep cookies tender.
- Step 6 — Fold in Cereal (and Chips if Using): Fold in 1½ cups of the crushed cereal and optional chips by hand until evenly distributed.
- Step 7 — Chill (Optional but Helpful): Cover and chill the dough 20–30 minutes to firm up the butter and concentrate flavor. Dough can also chill up to 24 hours—just let sit 5–10 minutes at room temp before scooping.
- Step 8 — Scoop and Top: Scoop 1½ tablespoon mounds (about 24 medium cookies) or 3 tablespoon mounds (about 12 large cookies). Place on prepared sheets. Press a few larger cereal pieces from the remaining ½ cup on top of each mound and sprinkle with cinnamon sugar if using.
- Step 9 — Bake: Bake one sheet at a time on the center rack. Bake 10–12 minutes for medium cookies or 12–14 minutes for large. Pull when edges are lightly golden and centers still look slightly soft.
- Step 10 — Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack. This short rest locks in moisture for soft centers and crispy edges.
Notes
Ingredients for Cinnamon Toast Crunch Cookies
Dough
- ¾ cup (170 g) unsalted butter, softened to cool room temperature
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
Mix-Ins & Topping
- 2 cups (about 80 g) Cinnamon Toast Crunch cereal, lightly crushed (divide: 1½ cups for dough, ½ cup for topping)
- Optional: 1 cup (170–180 g) white chocolate chips or cinnamon chips
- Optional finish: 2 tablespoons cinnamon sugar (1½ tbsp sugar + ½ tbsp cinnamon) for sprinkling
Equipment
- 2 rimmed baking sheets, parchment paper
- Medium cookie scoop (about 1½ tablespoons) or large scoop (3 tablespoons)
- Wire rack for cooling
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Unsalted gives control; if using salted butter, reduce added salt to ½ teaspoon. Plant-based baking sticks work; flavor varies by brand.
- Flour accuracy: Weigh if possible (250 g). Too much flour yields cakey cookies; too little spreads thin.
- Cinnamon: Use fresh, fragrant cinnamon; stale spice is dull. Saigon or Ceylon cinnamon each work—Saigon is bolder and slightly sweeter.
- Cereal: Lightly crush—think pea-to-dime sized pieces. Fine crumbs go in the dough for flavor; larger shards stay crunchy on top.
- Gluten-aware: A 1:1 gluten-free baking blend with xanthan gum can work; chill at least 45 minutes and bake a test cookie to fine-tune time.
- Dairy-light option: Swap plant-based butter and dairy-free chips; texture remains close, with minor flavor changes.
- Lower sweetness: Skip chips and finish with only a light dusting of cinnamon sugar, or use 70% dark chips for contrast.
Step-by-Step Instructions
Step 1 – Prep the Pans and Heat the Oven
Line baking sheets with parchment. Preheat to 350°F (175°C). If your kitchen is warm, plan to chill dough briefly to keep cookies thick.
Step 2 – Cream Butter and Sugars
Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2–3 minutes. Proper aeration = lift and tender chew.
Step 3 – Add Egg and Vanilla
Mix in egg and vanilla just until smooth, 30–45 seconds. Scrape the bowl so everything combines evenly.
Step 4 – Whisk the Dry Ingredients
In a separate bowl, whisk flour, baking soda, salt, and ground cinnamon until uniform. This disperses leavening and spice.
Step 5 – Combine Wet and Dry
Add dry ingredients to the butter mixture. Mix on low just until the last streaks of flour disappear. Overmixing can make cookies tough.
Step 6 – Fold in Cereal (and Chips, if Using)
Fold in 1½ cups crushed cereal (and chips, if using). The dough should be thick and spoonable, not crumbly. If it seems dry, add 1–2 teaspoons milk and mix briefly.
Step 7 – Chill (Optional but Helpful)
Cover and chill 20–30 minutes. Chilling hydrates flour, firms butter, and keeps the cookies thick with defined edges. Overnight is fine; let sit 5–10 minutes before scooping.
Step 8 – Scoop and Top
Scoop 1½ tablespoon mounds (medium cookies, ~24) or 3 tablespoons (large cookies, ~12). Place spaced apart. Press a few pieces from the remaining ½ cup cereal onto each mound and sprinkle with a pinch of cinnamon sugar if using.
Step 9 – Bake
Bake one sheet at a time, center rack:
- Medium cookies: 10–12 minutes
- Large cookies: 12–14 minutes
Pull when edges are set and lightly golden and centers look slightly underdone. They’ll set as they cool.
Step 10 – Cool for Chewy Centers
Cool on the sheet 5 minutes, then transfer to a rack. This short rest locks in moisture for a fudgy-chewy middle.
Pro Tips for Success
- Measure flour right: 250 g by weight, or fluff/spoon/level with cups—no packing.
- Butter temp matters: Aim for cool room temp (about 65–67°F / 18–19°C). Too soft = overspreading.
- Cereal strategy: Mix fine crumbs into the dough for flavor; save larger shards for the tops so they stay crisp after baking.
- Pan choice: Light aluminum sheets + parchment bake the most evenly. Very dark pans brown faster; check a minute early.
- Pretty rounds: If edges bake unevenly, “scoot” with a round cutter over the hot cookie to coax perfect circles.
- Bake one tray at a time: Center rack equals uniform heat and better rise.
Flavor Variations
- Iced Cinnamon Roll: Drizzle simple icing (¼ cup powdered sugar + 1–2 tsp milk) over cooled cookies.
- White Chocolate Swirl: Fold in white chocolate chips; their vanilla notes amplify the cereal’s sweetness.
- Maple-Cinnamon: Replace 1 teaspoon vanilla with pure maple extract for breakfast-cookie vibes.
- Chai Spice: Swap cinnamon for chai blend (about 1½ tsp) for cardamom and ginger warmth.
- Cinnamon Toast S’mores: Add ½ cup mini marshmallows to the dough and dot a few on top during the last minute of baking.
- Apple Pie Twist: Fold in ¼ cup finely diced dried apples and a micro-pinch of nutmeg.
Serving Suggestions
- Milk dunkers: Classic pairing—serve warm with cold milk.
- Cookie ice cream sandwiches: Vanilla or cinnamon ice cream between two cooled cookies.
- Dessert board: Pile cookies with fresh berries and a small bowl of cinnamon sugar for dipping.
- Lunchbox hero: Wrap cooled cookies individually; they keep their chew for days.
Storage and Freezing Instructions
- Room temperature: Airtight container 3–4 days. Slip in a slice of bread to maintain softness.
- Chilled dough: Keep covered in the fridge up to 48 hours; bake straight from cold (add ~1 minute).
- Freeze dough: Scoop, freeze on a sheet until firm, then bag up to 2 months. Bake from frozen, adding 2–3 minutes.
- Freeze baked cookies: Cool completely, wrap well, freeze up to 2 months. Refresh at 300°F (150°C) for 5–6 minutes for just-baked texture.
Nutrition Facts (Per Cookie)
Approximate values for 1 of 24 medium cookies; will vary with chips and topping.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~165 | ~2 g | ~24 g | ~7 g | ~1 g | ~135 mg |
FAQ About Cinnamon Toast Crunch Cookies
Do the cereal pieces stay crunchy?
Yes—if you reserve larger shards for the tops. The cereal inside the dough softens slightly (adding toasty flavor), while the top pieces stay crisp after baking.
Can I make these cookies without chilling the dough?
You can, but chilling 20–30 minutes improves thickness and chew and prevents excess spread. If skipping the chill, use slightly cooler butter and bake a test cookie first.
Why did my cookies turn cakey?
Likely too much flour or overbaking. Weigh flour (250 g) and pull cookies when centers are still soft. They’ll set on the sheet in 5 minutes.
My cookies spread too much—what happened?
Warm butter, a hot pan, or too little flour can cause pancakes. Start with cool room-temp butter, scoop onto a cool sheet, and be precise with flour. A brief chill helps.
Can I reduce the sugar?
You can trim granulated sugar by 2 tablespoons without major texture loss. Keep the brown sugar for chew and moisture.
Are white chocolate chips necessary?
No. They’re optional and add creamy sweetness. For a less-sweet cookie, skip them or use a mix of white and dark chips for balance.
How do I get perfect round cookies?
As soon as the tray comes out, place a round cutter over each cookie and make small swirling motions to “scoot” the edges into a neat circle.
Can I double the recipe?
Absolutely. Use a stand mixer to avoid overmixing, rotate trays halfway through, and bake one pan at a time for consistent results.
TastyInspo Notes
- Sugar rub: For bigger aroma, rub the cinnamon into the sugar with your fingertips before creaming; it releases essential oils.
- Cereal two-ways: Pulse a handful of cereal to fine crumbs for the dough, and hand-crush the rest for toppers.
- Spoon test: Cookies are ready when edges are set and a spoon gently pressed into the center meets soft resistance.
- Warm re-crisp: Day-two cookies perk up with 3–4 minutes at 300°F (150°C); add a fresh sprinkle of cereal on top if you like crunch.
- Gift ready: Stack in clear bags with a ribbon; include a “reheat for 4 minutes at 300°F” note for bakery-fresh vibes.
Final Thoughts
Cinnamon Toast Crunch Cookies pack cozy spice, buttery chew, and playful crunch into every bite. With a simple dough, a smart cereal strategy (crumbs inside, shards on top), and a short chill, you’ll bake bakery-style cookies that smell like a weekend breakfast and taste like a hug. Keep a batch of dough balls in the freezer, and you’re always minutes away from warm, cinnamon-sparkled happiness.
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