Description
These Cinnamon Toast Crunch Cookies are a delightful twist on classic cookies, combining the nostalgic crunch of the cereal with a soft, flavorful dough. Finished with a creamy cream cheese frosting and garnished with crushed cereal and cinnamon sugar, they’re perfect for anyone who loves a sweet cinnamon 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
- 1/4 tsp. salt
Instructions
- Preheat Oven and Prepare Cereal: Preheat your oven to 400°F (204°C). Place 2 cups of Cinnamon Toast Crunch cereal into a food processor and pulse for about 15 seconds until it’s crumbly. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, white chocolate instant pudding mix, cornstarch, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cold cubed butter, brown sugar, and sugar on medium speed for about 3-4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients and Cereal: Reduce mixer speed to low and gradually add the dry ingredients in about 1/4 cup increments. Then fold in the crushed cinnamon cereal along with the white chocolate chips.
- Form Dough Balls and Coat: Portion the cookie dough into 6 large balls. In a shallow dish, mix the cinnamon and sugar. Roll each dough ball in this cinnamon sugar coating until fully covered.
- Bake the Cookies: Place the coated dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake in the preheated oven for 10-12 minutes.
- Prepare Cream Cheese Frosting: While the cookies bake, mix the softened cream cheese and butter in a medium bowl using a hand mixer until smooth. Add confectioners sugar, vanilla, and salt, and mix until the frosting is creamy and smooth. Add more powdered sugar if you desire a thicker frosting.
- Crunch Remaining Cereal: Place the remaining 1 cup of Cinnamon Toast Crunch cereal in a baggie and crush it gently, keeping some pieces intact for texture.
- Cool Cookies: Once baked, let the cookies cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Frost and Garnish: Once cooled, spread cream cheese frosting generously on each cookie. Sprinkle with the crushed cereal and any leftover cinnamon sugar mixture for a final touch. Serve and enjoy!
Notes
- For best results, use cold butter to create a light and fluffy cookie texture.
- The crushed cinnamon cereal adds a unique texture and cinnamon punch, so do not skip processing it.
- The white chocolate pudding mix contributes to a moist and tender crumb – do not substitute.
- Let cookies cool completely before frosting to prevent melting the frosting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cookie dough balls before baking; thaw slightly before rolling in cinnamon sugar and baking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
