Description
These Cinnamon Toast Crunch cookies are packed with nostalgic cereal flavor and elevated with rich, nutty brown butter. Soft and chewy inside with crispy edges, they’re the ultimate dessert for cereal lovers.
Ingredients
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- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 1/2 cup Cinnamon Toast Crunch cereal, whole (for topping)
Instructions
- In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a large mixing bowl, combine brown butter, brown sugar, and granulated sugar. Mix until combined.
- Add eggs and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed Cinnamon Toast Crunch cereal.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough onto baking sheets, spacing 2 inches apart. Top each with a few whole cereal pieces.
- Bake for 10-12 minutes, or until edges are golden and centers are just set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip chilling the dough—it helps prevent spreading.
- Use crushed cereal for texture and flavor throughout the cookie.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg