Cinnamon Toast Crunch Cookies
I think it’s safe to say that Breakfast cereal has some deep roots in American culture. For a lot of us, it’s on of the first things we do in the morning- pour ourselves a big bowl of cereal. And I don’t know about you, but in our house, the brightly colored, high in sugar breakfast cereal was bought few and far between and we opted for cereals that were a little more healthy. But when it came time to get a more ‘fun’ cereal, my pick was always Cinnamon Toast Crunch. The sweetness, the crunchiness… it was just hard to beat!
I have that same nostalgia making and then eating these cookies, because it feels like I’m getting away with something. The Cookies are soft and sweet, but rolled in and then topped with crushed cereal, and that cream cheese frosting that gives you that creamy milk vibe… it’s a slice of childhood in the format you didn’t know you needed - cookie.
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Happy Baking!
Cinnamon Toast Crunch Cookies
Ingredients
- 3/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 cup + 2 tbsp Unsalted Butter (softened)
- 1 egg
- 2 tsp Vanilla extract
- 2 Cup All-Purpose Flour
- 1 cup Cinnamon Toast Crunch Cereal
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp table salt
- 2 tsp Ground Cinnamon
- 3 tsp Granulated Sugar**
- 2 Tablespoons of butter (softened)
- 4 Oz cream cheese (softened)
- 3/4 Cup powdered sugar
- 2 Tbsp milk
- 1/2 cup Cinnamon Toast Crunch Cereal (slightly crushed)
Instructions
- Preheat the oven to 350 degrees. In a blender or food processor, take 1 cup of the cereal and blend it until only fine crumbs remain. These will need to account for part of the flour, so make sure they're ground down as much as possible. Sift the crumbs, until 1/3 cup remains. Set the bigger crumbs aside for later.
- In a large mixing bowl with a an electric mixer, cream together the 3/4 cup brown sugar, 1/2 cup granulated white sugar, and 1 cup + 2 tbsp of softened butter until light and fluffy, about 2-3 minutes. Add in the egg and 2 tsp of Vanilla Extract, and beat again until combined.
- In the same bowl, add in the 2 cups of Flour, 1/3 cup of finely crushed cereal, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp table salt. Beat all of the ingredients together until just combined.
- In the bowl where you set aside the larger crumbs, add to that bowl 3 tsp of Sugar, and 2 tsp of Ground Cinnamon and whisk together. Since we want extra large cookies, combine two scoops from a regular-sized cookie scoop and roll into a ball, then roll into the cereal, sugar, and cinnamon mixture.
- Place on a greased cookie sheet, about an inch apart. This dough should make about 15 large cookies.
- Bake for 9-11 minutes, keeping in mind that they will harden when they cool down. Depending on how cold your butter is when you beat it with the sugar at the beginning, your cookies might not spread out as much and dome in the middle, making it hard to put on the topping later. To solve this, gently flatten them with a spoon right as they come out of the oven. Let them cool on the pan for 5 minutes, then transfer to a cooling rack.
- While cooling, mix up the cream cheese frosting by beating together the softened 2 Tbsp of butter and 4oz of cream cheese with the 2 Tbsp of milk until creamy, then slowly add in the 3/4 cup of powdered sugar until smooth. Place a small dollop of the frosting on each cookie and spread around, then crush the remaining 1/2 cup of Cinnamon Toast Crunch cereal a little bit, and sprinkle on top while the frosting is still wet. Save leftover in an airtight container in the fridge. Enjoy!
Notes:
*If you would like to make more than 15 cookies, you can make 30 smaller cookies instead.
**I think these cookies are just sweet enough, but if you are sensitive to sweet food, feel free to reduce this sugar to 1 tsp of sugar instead of 3.