Cinnamon Toast Crunch Cookies are soft and chewy cookies with cinnamon, white chocolate chips, and crushed Cinnamon Toast Crunch cereal that is both in the dough and on the cookie for a satisfyingly crunchy topping. For other tasty cinnamon sugar cookie recipes, be sure to try my snickerdoodle cookies and churro cookies!
Cinnamon Toast Crunch Cookies
Cinnamon Toast Crunch Cookies are so soft and full of delicious cinnamon sugar flavors! If you love Cinnamon Toast Crunch as much as I do, you are sure to love this cookie. Not only do these cookies have crushed Cinnamon Toast Crunch cereal in the dough, but they are also topped with it before baking. The crushed cereal on the top ends up just a little bit crunchy, which is the perfect complement to the soft chewy cookie. One of my taste testers even said this was the best cookie he’s ever had!
Cinnamon Toast Crunch Cookie Ingredients
Cinnamon Toast Crunch Cereal: Either name brand or off-brand Cinnamon Toast Crunch cereal will work wonderfully in this recipe.
Room Temperature Ingredients: I find that using room temperature ingredients (butter, cream cheese, egg) helps get the best results when making this cookie. Butter is considered to be at room temperature at 65°F. If you didn’t take it out of the refrigerator ahead of time, simply cut it up into small pieces and let it sit out for a few minutes.
Cornstarch: Cornstarch can help cookies to be thicker, tender, and chewy. A little goes a long way!
Soggy cereal? Nope!
The cereal in the cookie dough does get soft as it bakes, but it should not be soggy. If the cereal pieces are not small enough, they may end up “soggy” or softer. To avoid this, I suggest that you ensure your cereal is crushed sufficiently enough before adding it to your dough so that there are no large or whole pieces of cereal remaining.
Do I Have to Flatten the Cookies Before Baking?
I definitely recommend it. I have found that flattening these cookies helps them to bake more evenly. Flattening the cookie before baking also creates the perfect base for the crushed Cinnamon Toast Crunch topping.
Can I Freeze Cinnamon Toast Crunch Cereal Cookies?
Yes! You can freeze the cookies after being baked OR freeze the cookie dough. If freezing the cookies after being baked, let them cool completely. Freeze the baked cookies in a freezer-safe container. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying. To freeze the cookie dough, follow the instructions for making the dough. (However, do not top the cookie with the crushed cereal yet; you will add that when you are ready to bake the cookies.) Set the dough into the freezer for about an hour, or until firm. Then, freeze the cookie dough in labeled and dated freezer-safe containers for up to 6 weeks.
Cinnamon Toast Crunch Cookies are soft and chewy cookies with cinnamon, white chocolate chips, and crushed Cinnamon Toast Crunch cereal that is both in the dough and on the cookie for a satisfyingly crunchy topping.
- 2¼ cups (281g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup (113g or 1 stick) unsalted butter, room temperature
- ¼ cup (60g) cream cheese, room temperature
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (31g) confectioners' sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- ¾ cup (127.5g) white chocolate chips
- 2 cup (82g) Cinnamon Toast Crunch cereal, crushed and divided in half
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon until combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add butter, cream cheese, and sugars. Beat on high for 2-3 minutes, or until ingredients are fully combined. Scrape down the sides of the bowl as needed.
With the mixer on low speed, add in the egg and vanilla and beat for about 1 minute.
With the mixer on low speed, slowly add the dry ingredients and continue to mix for about 1 minute, or until ingredients are just combined. Remove bowl from stand.
Fold in the white chocolate chips and half of the crushed Cinnamon Toast Crunch cereal.
Using a 3-tablespoon cookie scoop, scoop the dough out onto the prepared baking sheet about 2 inches apart.
Using the bottom of a kitchen glass, slightly flatten each cookie.
Use the remaining half of the crushed Cinnamon Toast Crunch cereal to top each cookie.
Bake for 8-10 minutes. The cookies are better when slightly underdone and just barely brown on the edges.