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!
If my loved ones were writing my obituary today, I'm pretty sure it would mention my passion for baking with cereal. There might be something about simple syrup in there, too.
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 and have a couple other cereal cookie recipes coming your way soon.
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, but make sure you don't crush the cereal too much as you want actual pieces and not just crumbs.
For the batter, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a stand mixer 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.
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 they're just turning golden around edges.
Let them cool in the pan for a couple minutes before moving to wire racks 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 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.
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.
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 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?
Cinnamon Toast Crunch Cookies
Ingredients
- 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
Icing
- ½ cup confectioners' sugar
- 1 Tbsp milk
- Pinch ground cinnamon
- Pinch salt
Instructions
- 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 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.
Icing
- In a small bowl, whisk together confectioners' sugar, milk, cinnamon, and salt until well combined.
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Meredith says
you should totally make the drizzle with cereal milk, milk!
Sues says
@Meredith- I thought about it! But since it's only 1 Tbsp of milk with cinnamon and sugar mixed in, I figured it might be a bit overkill 🙂
Bree says
The cookie and icing were fantastic; however the Cinnamon Toast Crunch was hard af after baking. Overall it’s a descent dessert, quick and easy, yet the texture is all wrong.
Shannon says
omg these were heavenly. Very easy to make and everyone in my house loved them from my 8 year old to my mother-in-law (who said she didn't like Cinnamon Toast Crunch lol)
Sues says
Hi Bree! I'm sorry to hear the Cinnamon Toast Crunch got hard.. baking it does definitely change the texture a bit, but it shouldn't be too hard to chew or anything.
lisa says
i want to try these! how do you store them since the icing has milk? 🙂
Sues says
Hi Lisa! The cookies should be OK at room temperature for 3 days or so. Because there's so much sugar in the icing, the small amount of milk is stabilized. I hope that helps!
Vicki says
Whenever I make cookies and they get hard after baking, I put one slice of bread in the container with the cookies and they will become soft again. Even though I bake them low and slow, 325 for 17 minutes, they sometimes get hard. Hope this helps! Happy baking!
Bridget says
Should this dough be chilled?the cookies came out thin and very greasy.
Sues says
@Bridget- The dough shouldn't need to be chilled, but the cookies definitely shouldn't be greasy or thin! The only thing I can think that would cause that is if your butter was too warm before using (which can sometimes happen if you soften in the microwave) or if you didn't use the full amount of flour and/or cereal. Let me know if I can help troubleshoot!