Description

These Cinnamon Toast Crunch Cookies are soft, chewy, and packed with crushed Cinnamon Toast Crunch cereal for the ultimate nostalgic treat. They’re buttery, sweet, and loaded with cinnamon flavor – basically a cereal-lover’s dream in cookie form! Perfect for parties, lunchbox treats, or anytime you want to wow your tastebuds.

Ingredients

Units Scale

1/2 cup (1 stick) unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups Cinnamon Toast Crunch cereal, crushed slightly (some bigger chunks are okay)

Optional: 1/4 cup white chocolate chips or cinnamon chips

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Instructions

Preheat oven:
Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars:
In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add wet ingredients:
Beat in the egg and vanilla extract until fully combined.
Add dry ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet until just combined.
Fold in cereal:
Gently fold in the crushed Cinnamon Toast Crunch and optional chocolate chips.
Scoop and bake:
Scoop dough (about 1.5 tablespoons per cookie) onto prepared baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes, or until edges are golden and centers are set but soft.

Cool:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the dough to keep the cookies soft and tender.

Add an extra sprinkle of crushed cereal on top before baking for extra crunch and visual flair.

Store in an airtight container at room temp for up to 4 days.