Cinnamon Toast Crunch Cookies
User Reviews
4.7
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Servings
6 large
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Calories
860 kcal
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Course
Dessert, Baked Goods
Cinnamon Toast Crunch Cookies
Description
Cinnamon Toast Crunch Cookies are made using a mixture of all-purpose and cake flour, white chocolate instant pudding mix, and leavening agents to achieve a soft, tender texture. Crushed Cinnamon Toast Crunch cereal is folded into the dough along with white chocolate chips for added flavor and texture variation. The dough balls are rolled in cinnamon sugar before baking to develop a sweet, slightly crunchy exterior.
The cookies bake at a relatively high temperature resulting in a golden surface with a soft interior that benefits from resting to set the crumb fully. The flavor highlights cinnamon's warmth balanced by vanilla and sweet white chocolate, with the cereal contributing a recognizable spiced cereal note and slight crunch.
Optionally, the cookies can be topped with a cream cheese frosting for richness and contrast to the spice and sweetness. These treats are fitting for a dessert or snack, especially for those who enjoy cinnamon-flavored sweets combined with cereal.
Tips from the recipe include making homemade cake flour when necessary, resting cookies on the sheet to firm them up if too gooey, adjusting cookie size and bake times accordingly, and substituting gluten-free flours if needed.
Ingredients
For the cookies
- 3 cups Cinnamon Toast Crunch Cereal divided
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 3.3 oz. white chocolate instant pudding mix
- 1 1/2 tsp. ground cinnamon
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter cold, cut into cubes
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 Tbsp. vanilla extract
- 2 large egg
- 1 1/2 cups white chocolate chips
For the cinnamon sugar coating
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
Cream Cheese Frosting
- 4 oz. cream cheese softened
- 4 Tbsp. butter softened
- 1 1/4 cup confectioners sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
Instructions
- Preheat oven to 400°F.
- Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.
- Whisk together dry ingredients in a large bowl: All-Purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes.
- Then add in the eggs and vanilla extract.
- Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.
- Portion the cookie dough into 6 large dough balls.
- In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.
- Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
- While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
- Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
- Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!
Notes
- If you cannot find white chocolate instant pudding mix, use instant vanilla pudding mix as a substitute.
- For a decorative coating, roll cookies in cinnamon sugar (“Cinnadust”) before baking.
- Homemade cake flour can be made by mixing 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch and sifting twice; use ¾ cup of this mix for the recipe.
- If cookies turn out too gooey, let them rest on the baking sheet for at least 15 minutes before transferring to a cooling rack; they may be better the next day.
- You can adjust cookie size and baking time accordingly for smaller cookies.
- For a gluten-free option, replace both all-purpose and cake flours with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Serving | 1cookie with frosting | |
| Calories | 860kcal | 43% |
| Carbohydrates | 120g | 40% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Fiber | 2g | 8% |
| Sugar | 69g | 138% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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