06/04/2013 02:35 pm ET Updated Aug 04, 2013

Cinnamon Toast Crunch Cookie Recipe Is the Best of Both Worlds

Written by Lindsay Mannering on CafeMom's blog, The Stir.

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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