Calling all Cinnamon Toast Crunch fans—these cookies are made for you! Finely crushed cereal is folded into the dough, and whole cereal pieces are pressed on top of each cookie for extra crunch. Chilling the dough overnight enhances the cinnamon flavor, but you can skip that step if you’re short on time. Expect soft, chewy cookies with a crunchy cinnamon-sugar bite.
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Reader Review
My son picked these Cinnamon Toast Crunch cookies for his birthday, to my surprise. I usually have a birthday cake challenge to meet. These taste just like the cereal, great cinnamon flavor nice texture too. Thanks for sharing your recipe.
Patricia Elam
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Why you’ll love these Cinnamon Toast Crunch cookies
This recipe turns a beloved cereal into irresistible cookies. Highlights:
- Great way to use up leftover cereal and transform it into chewy, cinnamon-sweet cookies
- Combines soft, tender cookie texture with crunchy cereal pieces on top for contrast
- Minimal hands-on time; the dough benefits from an overnight chill for the best cinnamon flavor, though you can bake immediately if needed
Ingredients and substitutions
- Butter: Unsalted is recommended so you can control salt. Bring to room temperature (about 30 minutes) for easier creaming.
- Brown sugar: Light or dark both work; dark brown adds deeper caramel notes.
- Granulated sugar
- Egg: Use at room temperature for even mixing.
- Vanilla extract: Use real vanilla for best flavor.
- All-purpose flour: Spoon and level or weigh for accuracy.
- Baking powder & baking soda: Check expiration dates for effective leavening.
- Salt: Balances sweetness—adjust to taste.
- Ground cinnamon: Use fresh cinnamon for stronger flavor.
- Cinnamon Toast Crunch cereal: Crush finely (food processor or rolling pin in a sealed bag). Reserve extra whole pieces for topping.
How to make these cookies
The goal is a cookie with a slightly crisp exterior and tender, chewy interior that highlights cinnamon sugar. Follow these steps for reliable results.
Step 1
Cream the butter and sugars: in a stand mixer fitted with the paddle attachment, beat room-temperature butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
Step 2
Add the egg and vanilla and mix an additional 2 minutes until smooth, scraping the bowl as needed.
Step 3
Whisk the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—in a separate bowl. Add the dry mixture to the mixer on low speed just until combined, then fold in the finely crushed cereal. Do not overmix.
Step 4
Portion the dough using a large cookie scoop onto a parchment-lined baking sheet. Arrange the dough balls close together (you’ll chill them). Press 3–4 whole cereal pieces into the top of each ball. Cover with plastic wrap and refrigerate at least 12 hours for best flavor (you may bake sooner if desired).
Step 5
Preheat oven to 400°F (200°C). Line baking sheets with parchment. Place chilled dough balls about 3 inches apart and bake 14–16 minutes, until edges are lightly golden. Let cool on the baking sheet 10 minutes before transferring to a wire rack to cool completely.
Pro tips
- Chill the dough at least 12 hours for the fullest cinnamon flavor; if pressed for time, bake immediately—the cookies will still be tasty.
- To intensify cinnamon, infuse melted butter with cinnamon sticks: steep two sticks in warm melted butter 15–30 minutes, discard sticks, chill until partially solid, then use as instructed.
- Crush the cereal as finely as possible for the best texture—large shards can stay too tough after baking.
- Variation: fold in 1 cup white chocolate chips with the crushed cereal for a sweet contrast.
Check the original author’s baking resources page for tools used to make this recipe.
Storage
Store completely cooled cookies in an airtight container at room temperature up to 5 days. To freeze baked cookies, freeze single-layer on a parchment-lined sheet until firm, then transfer to a freezer-safe container for up to 6 months. Thaw at room temperature.
Freezing cookie dough
After scooping, omit the cereal toppers, freeze dough balls in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature about 30 minutes before baking and add cereal pieces on top before baking.
Recipe notes
- Infusing butter with cinnamon sticks adds depth—steep in warm melted butter, chill until slightly solid, then use.
- Keep cookies airtight to maintain texture; follow freezing instructions above for long-term storage.
- This recipe was adapted from an original source; the author refined procedures and tips for best results.
Nutrition (per cookie)
Calories: 287 kcal | Carbohydrates: 37.8 g | Protein: 2.8 g | Fat: 14.3 g | Sugar: 20.7 g
