These Cinnamon Toast Crunch Cookies are packed with crushed cereal and sweet cinnamon flavor. They're soft and chewy and the perfect dessert for any cereal lovers in your life!
I'd be perfectly happy with being remembered that way (though hopefully it would also mention what a kind, loving, and caring person I am lol). And for as long as I'm still here, I'm going to bring you lots and lots more cereal recipes (and simple syrups, too).
Next up are these Cinnamon Toast Crunch cookies. It should be known that this is not my first rodeo with cereal cookies. I've made these Fruity Pebbles cookies many, many times, as well as these cornflake cookies... And I have a couple other cereal cookie recipes coming your way soon.
But, in my humble opinion, this is absolutely one of the best cookie recipes and the treats are crowd favorites whenever I bring them to parties or events.
❤️ Why you'll love this recipe
If you're a fan of crunchy Cinnamon Toast Crunch cereal, it's going to be a pretty sure thing that you'll love these chewy cookies!
Not only are they packed with actual pieces of the cereal, but they also have lots of added cinnamon and sweet vanilla flavor.
The cereal cookies are easy to make and lots of fun for both kids and adults!
These cookies require fairly simple ingredients and you likely already have many of them in your pantry. Here's everything you need (be sure to check out the recipe card at the bottom of my post for ingredient amounts and full recipe directions):
- All-purpose flour
- Baking soda
- Ground cinnamon
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- Cinnamon Toast Crunch cereal
The icing for the cookies is optional, but I highly recommend it! Here's what you need for that:
- Confectioners' sugar
- Ground cinnamon
🍪 How to make Cinnamon Toast Crunch cookies
There's nothing complicated about these cookies. They're made with a pretty simple cookie batter with ground cinnamon and crushed Cinnamon Toast Crunch cereal mixed in.
The toughest part is crushing the cereal. I recommend putting it in a Ziplock bag, placing it on a cutting board, and wacking it with a meat tenderizer. You could also put it in a food processor.
Here's how I crush mine, but take note that a few readers have told me they made these cookies and don't like how the cereal pieces get hard and/or chewy once the cookies are baked. If this is a worry for you, I recommend crushing them a bit more than I do!
For the batter, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a stand mixer with paddle attachment or in a large bowl with hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 3-4 minutes.
Mix in egg and vanilla until just combined.
With the mixer on low, blend in dry ingredients until just combined, taking care not to over-mix.
Fold in crushed Cinnamon Toast Crunch cereal.
Line two cookie sheets with parchment paper and scoop about 3 Tbsp cookie dough onto them, about an inch apart.
I think this is easiest to do with a #20 cookie scoop. And if you don't own any cookie scoops, I recommend purchasing a set for all you cookie size needs (plus, they're also great for scooping batter, ice cream, etc.).
Bake the cookies for 10-12 minutes, until the edges of the cookies are just turning golden brown around edges.
Let them cool on the cookie sheet for a couple minutes before moving to a wire rack to cool completely.
🧁 How to make cookie icing
You don't have to make the icing to drizzle on these cookies, but I think it adds a little extra fun and almost feels like the (sweet) milk in the Cinnamon Toast Crunch.
Plus, it's super easy to make! Just whisk together confectioners' sugar, milk, cinnamon, and salt in a small bowl.
And once the cookies are completely cooled, drizzle the icing over them.
Take a bite and you'll immediately find yourself in sweet cereal heaven! These delicious cookies are nice and soft and chewy and have the best Cinnamon Toast Crunch flavor.
I even caught Chris eating one for breakfast one morning... He claimed that since they're made with cereal, it's allowed. Also, they go fantastically with coffee.
Something tells me your whole family is going to be obsessed with these tasty cookies!
⏲️ How to store cookies
Once the cookies are completely cooled, they can be stored in an airtight container for up to 5 days.
❓ Can I substitute a different kind of cereal?
Of course! Really, you can make these cereal cookies with any type of cereal! You may want to omit the cinnamon from the recipe if the cereal doesn't match well with it and you may want a different type of icing.
Just make sure you crush the cereal before folding it into the batter.
🎉 Variations on recipe
I think these cookies are perfect as is, but if you're looking for a way to make them stand out even more, there are lots of add-ins you can utilize in the batter and on top of the cookie. Here are some ideas:
- Add white chocolate chips
- Add freeze-dried strawberries
- Sprinkle some Cinnadust over the top
- Sprinkle powdered sugar over the top
- Spread cream cheese frosting on cookies
- Use a combination of whole wheat flour with white flour
🥞 More Cinnamon Toast Crunch recipes
Cinnamon Toast Crunch is one of my very favorite cereals both for eating and baking with. I've created quite a few recipes with it and here are some of my favorites:
- Cinnamon Toast Crunch Ice Cream
- Cinnamon Toast Crunch Granola
- Cinnamon Toast Crunch Pancakes
- Cinnamon Toast Crunch Cocktail
- Chocolate Cinnamon Toast Crunch Stout Milkshake
🥣 More cereal recipes
And while I love all things CTC, I also just love breakfast cereal in general! It's such a fun ingredient to bake with. Here are some of my other favorite cereal recipes (can you tell I have some favorite cereals??):
- Fruity Pebbles Greek Yogurt Popsicles
- Lucky Charms Granola Bars
- Fruity Pebbles Cookies
- Chocolate Peanut Butter Cheerios Granola Bars
- Lucky Charms Hot Chocolate
- Fruity Pebbles Crepes
- Momofuku's Cornflake Cookies
- Fruity Pebbles Doughnuts
- Lucky Charms Ice Cream
- Fruity Pebbles Granola
- Kitchen Sink Cereal Bars (from The Yummy Muffin)
- Captain Crunch and Pretzel Marshmallow Krispie Treats (from Coupon Clipping Cook)
So yes, my obituary will most certainly mention my love of cereal. But I am by no means done bringing you delicious cereal-packed baking (and cocktail) concoctions here on this blog.
Though my obsessions are currently with Cinnamon Toast Crunch, Lucky Charms, and Fruity Pebbles, the cereal aisle is BIG and the options for what can be made really are endless.
What cereal do you think would be best baked into a cookie recipe?
Cinnamon Toast Crunch Cookies
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 ½ cups crushed Cinnamon Toast Crunch cereal (see notes)
- ½ cup confectioners' sugar
- 1 Tbsp milk
- Pinch ground cinnamon
- Pinch salt
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer with paddle attachment or in a bowl with hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 3-4 minutes.
- Mix in egg and vanilla until just combined.
- With the mixer on low, blend in flour mixture until just combined, taking care not to over-mix.
- Fold in crushed Cinnamon Toast Crunch cereal.
- Scoop about 3 Tbsp cookie dough (I use a #20 cookie scoop) onto prepared cookie sheets, about an inch apart.
- Bake for 10-12 minutes, until just turning golden around edges. Let cool in pan for a couple minutes before moving to wire racks to cool completely.
- When cookies are cooled completely, drizzle icing over them.
- In a small bowl, whisk together confectioners' sugar, milk, cinnamon, and salt until well combined.
- I've heard from a few readers that the cereal pieces get hard (and or very chewy) after baking the cookies. If you have this issue or are worried about it, I recommend crushing the cereal a bit more before adding to batter. Baking the cereal does change the consistency of it a bit, but I've made the cookies many time with similar sized cereal pieces and have never had a noticeable issue.