If you’re a fan of sweet, cinnamon-spiced treats, this Cinnamon Toast Crunch cookie recipe will blow your mind. Packed with crushed cereal, buttery dough, and a soft, chewy texture, these cookies combine your favorite childhood cereal with the classic comfort of homemade cookies. They’re warm, nostalgic, and wildly delicious.
Why You’ll Love This Recipe
These cookies are a dream come true for cereal lovers and cookie fans alike. They’re easy to make, loaded with flavor, and perfect for sharing (or not). The Cinnamon Toast Crunch adds crunch and a sweet, cinnamon-sugar kick that sets these apart from any ordinary cookie. Whether you’re baking for a party, holiday, or cozy night in, this recipe delivers crowd-pleasing results every time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Cinnamon Toast Crunch cereal (crushed, with some whole pieces for texture)
- White chocolate chips or cinnamon chips (optional)
directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed Cinnamon Toast Crunch cereal and chips (if using).
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Press a few whole cereal pieces onto the tops for extra texture and visual appeal.
- Bake for 1012 minutes, or until the edges are golden and the centers look slightly underbaked (they’ll firm up as they cool).
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields about 24 cookies.
Prep time: 15 minutes
Bake time: 1012 minutes
Total time: 2530 minutes
Servings: 24 cookies
Variations
- Stuffed version: Add a dollop of cream cheese or cinnamon spread in the center before baking for a filled surprise.
- Glazed top: Drizzle with a simple powdered sugar glaze for extra sweetness.
- Spicy twist: Add a pinch of cayenne or nutmeg for a warm spice kick.
- Mini cookies: Use a smaller scoop for bite-sized treats—reduce bake time by 23 minutes.
- Chocolate upgrade: Swap white chocolate chips for milk or dark chocolate chunks.
storage/reheating
Store cookies in an airtight container at room temperature for up to 45 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze baked cookies for up to 2 months. Reheat in the microwave for 1015 seconds for that fresh-baked feel.
FAQs
Can I use crushed cereal in the dough?
Yes, crushed Cinnamon Toast Crunch gives the cookies their signature flavor and slight crunch.
Will the cereal stay crispy?
It softens slightly in the dough but still provides a unique texture, especially if you press some whole pieces on top.
Can I use margarine instead of butter?
Butter is recommended for flavor and texture, but margarine can be used in a pinch.
What’s the best way to crush the cereal?
Place it in a zip-top bag and gently crush with a rolling pin—don’t turn it into powder, you want small pieces.
Can I chill the dough?
Yes, chilling the dough for 30 minutes helps control spreading and deepens flavor, though it’s optional.
Can I freeze the dough?
Absolutely. Scoop dough into balls and freeze on a tray. Transfer to a freezer bag and bake from frozen—just add 12 minutes to the baking time.
Are these cookies overly sweet?
They’re sweet but balanced. You can reduce the sugar slightly if you prefer a milder taste.
Can I make this recipe gluten-free?
Use a 1:1 gluten-free baking flour and ensure the cereal is gluten-free (some variants are).
Can I substitute another cereal?
Sure! Golden Grahams or Honey Nut Cheerios would offer a similar profile.
How do I keep the cookies soft?
Don’t overbake, and store them in an airtight container with a slice of bread to maintain moisture.
Conclusion
These Cinnamon Toast Crunch cookies are the ultimate comfort food mashup—sweet, spiced, chewy, and a little crispy all at once. They’re fun to make, impossible to resist, and sure to bring a smile to anyone who tries them. Whether you’re baking for nostalgia or just craving something cozy and delicious, this recipe delivers.
Description
These Cinnamon Toast Crunch cookies are soft, buttery, and filled with the classic crunch and sweet cinnamon flavor of your favorite cereal. Perfect for after-school snacks, bake sales, or a fun dessert that both kids and adults will love!
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then mix in the vanilla extract.
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In a separate bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon (if using).
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Gradually add dry ingredients to the wet ingredients, mixing until combined.
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Gently fold in the crushed Cinnamon Toast Crunch cereal.
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Scoop dough into 2-tablespoon-sized balls and place on the baking sheets, about 2 inches apart. Press a few whole cereal pieces on top of each cookie.
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Bake for 1012 minutes, or until edges are golden and centers are set.
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Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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For extra crunch, toast the cereal in the oven at 300°F for 5 minutes before adding it to the dough.
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Want an extra cinnamon-sugar kick? Sprinkle a little cinnamon sugar on top before baking.
