Cinnamon Toast Crunch is my happy place. The sweet, delectable cereal is a treat on its own with milk, as an ice cream sundae topping, or crumbled on top of apple pie, but now there's a new way to enjoy the sugary squares: the Cinnamon Toast Crunch cookie. Yup, it's just as amazing as you think it is.
Makes 24 cookies. Prep time is 15 minutes, bake time is 10.
1.5 cups all-purpose flour
2 cups Cinnamon Toast Crunch cereal crumbs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 whole eggs
1 cup Cinnamon Toast Crunch crumbs (to roll dough in, may need more or less)
Preheat oven to 375 degrees F.
In a medium bowl combine the flour, cereal crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth.
Put the remaining 1 cup of cereal crumbs in a bowl. Using a cookie scoop, roll dough into balls and roll around in crushed cereal. Place balls onto ungreased cookie sheet.
Bake for 8 to 11 minutes, and remove from the oven. Cool cookies on a wire rack.
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