Description

These Cinnamon Toast Crunch Cookies are soft, chewy, and packed with brown butter flavor, cinnamon sugar, and crunchy cereal for the ultimate nostalgic treat.

Ingredients

Units Scale

1 cup (226g) unsalted butter
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
2 cups Cinnamon Toast Crunch cereal, crushed slightly
1 cup white chocolate chips (optional)

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Instructions

Brown the butter by melting it in a saucepan over medium heat until it foams and turns golden brown. Let it cool for 10-15 minutes.
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined.
Add the eggs and vanilla extract, and mix until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips if using.
Chill the dough for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until edges are golden and centers are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Don’t skip browning the butter — it adds a deep, nutty flavor.
Chilling the dough helps prevent spreading and intensifies the flavor.
Store cookies in an airtight container for up to 5 days.
You can freeze the dough balls and bake them directly from frozen, adding 1-2 minutes to baking time.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg