Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

Get ready to fall head over heels for these Cinnamon Toast Crunch Cookies with Brown Butter. They’re chewy, rich, packed with cinnamon-sugar goodness, and have that nostalgic cereal crunch baked right in. And the best part? They come together quickly and easily—perfect for busy days when you want a cozy treat without a complicated process.

Why You’ll Love This Recipe

• Big Cereal Energy: These cookies are everything you love about Cinnamon Toast Crunch—sweet, buttery, crunchy, and cinnamon-kissed—but in the form of a gooey cookie.
• Brown Butter Magic: Brown butter adds a deep, nutty flavor that makes these cookies feel extra special. It’s a simple step that pays off big time in flavor.
• No Chill, No Fuss: No waiting around for dough to chill. Just mix, scoop, and bake.
• Perfect Texture: Crispy edges, chewy centers, and the perfect cereal crunch in every bite. It’s the cookie trifecta.

Ingredients You’ll Need

You don’t need a ton of fancy stuff for this—just a few pantry staples and a box of cereal magic.

• Unsalted Butter: Brown it for a rich, nutty flavor that enhances the cinnamon notes.
• Brown Sugar: For deep molasses flavor and that essential chew.
• Granulated Sugar: Balances the brown sugar and helps crisp up the edges.
• Eggs: Helps bind everything together and adds moisture.
• Vanilla Extract: A must for warm, aromatic depth.
• All-Purpose Flour: Gives the cookies structure. Spoon and level, don’t scoop straight from the bag.
• Baking Soda: For just the right lift.
• Salt: Just a pinch to balance all the sweetness.
• Ground Cinnamon: Boosts the flavor already in the cereal.
• Cinnamon Toast Crunch Cereal: The star ingredient! Lightly crushed for texture and nostalgic crunch.
• White Chocolate Chips (optional): Add creamy sweetness that pairs perfectly with cinnamon.

Variations

Want to tweak these to make them your own? Here are a few fun spins:

• Cinnamon Swirl: Add a swirl of cinnamon sugar on top before baking for extra flair.
• Nutty Crunch: Mix in some chopped pecans or walnuts for a nutty bite.
• Chocolate Lovers: Replace white chocolate chips with milk or dark chocolate.
• Fruity Kick: Add a handful of dried cranberries or raisins for a fruity twist.

How to Make Cinnamon Toast Crunch Cookies

Step 1: Brown the Butter

In a saucepan, melt the butter over medium heat until it foams and then turns golden brown with a nutty aroma. Stir constantly to avoid burning. Remove from heat and let cool slightly.

Step 2: Mix Wet Ingredients

In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Beat until smooth. Add eggs and vanilla, and mix until well incorporated.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly add to the wet mixture and mix just until combined.

Step 4: Fold in the Crunch

Gently fold in crushed Cinnamon Toast Crunch cereal and white chocolate chips (if using). Don’t overmix—just until everything’s evenly distributed.

Step 5: Scoop and Bake

Scoop dough onto a lined baking sheet, leaving space between each cookie. Bake in a preheated oven at 350°F (175°C) for about 10–12 minutes, or until edges are golden and centers are set.

Step 6: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or cooled—either way, they’re irresistible.

Pro Tips for Making the Recipe

• Use Fresh Cereal: Stale cereal won’t give you that perfect crunch. Use freshly opened Cinnamon Toast Crunch for best results.
• Crush Gently: You want texture, not crumbs. Lightly crush the cereal with your hands or a rolling pin.
• Don’t Skip the Brown Butter: It’s just one extra step, but it seriously elevates the flavor. Let it cool a bit so it doesn’t scramble your eggs.
• Don’t Overbake: The cookies might look slightly underdone in the center—take them out anyway. They’ll continue to cook on the tray and stay nice and chewy.

How to Serve

These cookies are the kind that disappear fast. Here’s how to enjoy them at their best:

On Their Own:

Still slightly warm with melty chips and crunchy cereal? Yes, please.

With a Glass of Milk:

Whether it’s dairy or oat milk, a cold glass makes these cookies even more nostalgic.

Ice Cream Sandwiches:

Scoop your favorite vanilla ice cream between two cookies for an outrageous dessert.

Crumbled on Top:

Crumble leftover cookies over yogurt, ice cream, or even pancakes for a sweet topping.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 4–5 days. Add a slice of bread in the container to keep them soft.

Freezing

Freeze the dough balls on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add a minute or two to the bake time.

Reheating

Pop a cookie in the microwave for 10–12 seconds to bring back that fresh-from-the-oven warmth.

FAQs

Can I make the dough ahead of time?
Yes, you can! Store the dough in the fridge for up to 48 hours. Let it sit at room temp for 15–20 minutes before scooping if it’s too firm.

What if I don’t have brown butter?
You can use regular melted butter, but you’ll miss out on the rich, nutty depth. If time allows, go for the brown butter—it’s worth it.

Do I have to use white chocolate chips?
Not at all. They add a nice creamy sweetness, but these cookies are amazing even without them. Use dark chocolate or skip the chips entirely.

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend and check that your cereal is labeled gluten-free. The texture may vary slightly, but they’ll still taste delicious.

Final Thoughts

These Cinnamon Toast Crunch Cookies with Brown Butter are more than just a sweet treat—they’re a cozy, crave-worthy bite of childhood with a gourmet twist. Whether you’re baking for family, friends, or just yourself (yes, you deserve cookies too), this recipe is a total game changer. Go ahead—make a batch and taste the magic for yourself.

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