Why You’ll Love This Recipe

Cinnamon Toast Crunch Cookies with brown butter are a dreamy combination of nostalgic cereal flavor and gourmet cookie craftsmanship. The nutty aroma of brown butter adds depth, while the crushed Cinnamon Toast Crunch gives each bite a sweet crunch and cinnamon-sugar goodness. Perfectly chewy with crisp edges, these cookies are ideal for breakfast-inspired desserts or anytime indulgence.

ingredients

Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

unsalted butter (for browning)light brown sugarsugareggvanilla extractall-purpose flourbaking sodabaking powdersaltcrushed Cinnamon Toast Crunch cerealwhole Cinnamon Toast Crunch pieces for topping

directions

Start by browning the butter: melt it in a saucepan over medium heat, stirring until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.

In a mixing bowl, combine the brown butter, brown sugar, and white sugar. Mix until smooth.

Add the egg and vanilla extract, beating until creamy and well combined.

In another bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually incorporate the dry ingredients into the wet mixture.

Fold in the crushed Cinnamon Toast Crunch cereal.

Scoop dough onto a parchment-lined baking sheet, spacing them a few inches apart.

Press a few whole cereal pieces gently on top of each cookie for texture and presentation.

Chill the dough balls in the fridge for about 30 minutes to prevent spreading.

Preheat your oven to 350°F (175°C).

Bake for 10-12 minutes, or until the edges are golden and the centers are just set.

Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 16 cookies.
Preparation time: 15 minutes
Chilling time: 30 minutes
Baking time: 10-12 minutes
Total time: 55-60 minutes

Variations

Add white chocolate chips for a creamy, sweet contrast.

Mix in a dash of cinnamon for an extra spice boost.

Use mini marshmallows for a gooey cereal bar twist.

Swap in gluten-free flour and cereal for a GF-friendly version.

Drizzle with a simple icing glaze for added sweetness.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
To keep longer, refrigerate for up to 10 days or freeze for up to 2 months.
For a freshly baked feel, reheat in the microwave for 8-10 seconds.

FAQs

What does browning the butter do?

Browning the butter enhances the flavor with nutty, caramel-like notes.

Can I use regular butter instead of browning it?

Yes, but you’ll miss the deep flavor the brown butter provides.

How do I crush the cereal?

Place it in a zip-top bag and roll with a rolling pin or pulse in a food processor.

Will the cereal stay crunchy?

The pieces on top stay crunchy, while the ones inside soften slightly for texture contrast.

Can I skip chilling the dough?

It’s not recommended—chilling helps control spreading and improves flavor.

Is it okay to freeze the dough?

Yes, scoop into balls and freeze for up to 2 months. Bake from frozen, adding 1-2 minutes.

Can I make these smaller or larger?

Definitely, just adjust the baking time accordingly.

Are these cookies overly sweet?

They’re sweet but balanced by the richness of the brown butter.

Do kids like these cookies?

Absolutely—they’re a fun, familiar flavor kids love.

What flour works best?

All-purpose flour gives the perfect chewy texture.

Conclusion

Cinnamon Toast Crunch Cookies with brown butter are a crave-worthy fusion of childhood comfort and elevated flavor. With their chewy centers, crispy edges, and irresistible cinnamon crunch, they’ll win over cereal fans and cookie lovers alike. Bake up a batch and see how quickly they disappear!