Description
A fun and delicious Cinnamon Toast Crunch cookie recipe featuring crispy cereal bits and a sweet cinnamon-sugar flavor baked into soft, chewy cookies.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups Cinnamon Toast Crunch cereal, crushed slightly
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Cinnamon Toast Crunch cereal.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to keep cookies soft and chewy.
- For extra crunch, press a few whole cereal pieces on top before baking.
- Store cookies in an airtight container for up to 5 days.
- Chill dough for 30 minutes for thicker cookies if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg