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stack of cinnamon toast crunch cookies

Cinnamon Toast Crunch Cookies

  • Author: Kim |
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes + chilling time
  • Yield: 14 cookies 1x


These Cinnamon Toast Crunch Cookies impart loads of cinnamon sugar flavor and texture to bring this nostalgic cereal treat to life in a fun dessert!




  1. Prepare Cookie Dough: Line a baking sheet with parchment paper or a silpat and set aside. In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar. Mix with paddle attachment on medium speed until fluffy and light in color, about 3-4 minutes. Stop the mixer and scrape the sides and bottom of the bowl. Add the egg and vanilla extract and continue mixing on medium speed for another 2 minutes, stopping at least once to scrape down the sides and bottom of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, whisking to combine. Add the dry ingredients to the mixer and stir on low until just combined. Stop the mixer and add in the crushed cereal. Stir on low until evenly combined. Do not overmix
  2. Scoop & Chill Dough: Using a ¼ cup (2 ounce) cookie or ice cream scoop, scoop out the dough and place on the baking sheet. Gently press 3-4 pieces of Cinnamon Toast Crunch squares into the top of each cookie dough ball. Wrap the baking sheet with plastic wrap and place in the refrigerator for at least 12 hours
  3. Bake: Preheat the oven to 400˚F (200˚C) and line a second baking sheet with parchment paper or a silpat. Remove the cookie dough from the refrigerator and divide cookie dough between the two baking sheets, spacing the cookie dough balls at least 3 inches apart (they may not all fit, bake in batches if necessary). Bake for 14-16 minutes until the edges are just golden brown and the cookies are puffy. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Bake rest of the cookies



  • For even more cinnamon flavor, try infusing the butter with cinnamon stick. Start by melting the butter in a skillet over medium heat. Once melted, remove from the heat and pour into a heat-proof bowl, adding in two cinnamon sticks. Cover and allow to steep for 15-30 minutes (the longer you steep, the more cinnamon flavor you’ll extract). Remove the cinnamon sticks and discard. Place the butter in the fridge until it begins to solidify, stirring every so often, about 25-35 minutes. Alternatively, you can refrigerate longer or until ready to use. Remove from the fridge at least 30 minutes prior to baking to allow it to come to room temperature. Follow instructions, using the infused butter in step 1
  • Store cooled cookies in an airtight container for up to 5 days
  • Cookie dough may be frozen. After scooping the cookie dough, do not add cereal to the tops of the cookies. Place in a single layer on a baking sheet and freeze for at least an hour. Place frozen cookie dough in a freezer-safe ziplock bag for up to 3 months. Thaw at room temperature at least 30 minutes before baking as instructed
  • Recipe adapted from
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

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