Chewy Cinnamon Toast Crunch Cookies
These Chewy Cinnamon Toast Crunch Cookies blend the nostalgic flavor of the beloved cereal with warm spices, creating a soft, chewy treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it is softened but not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar Add more if desired for sweetness.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour Spoon into the measuring cup for accuracy.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon For pronounced cinnamon flavor, consider rolling dough in sugar and cinnamon before baking.
Add-Ins
- 1 1/2 cups Cinnamon Toast Crunch cereal, crushed slightly Do not turn into powder.
- 1/2 cup chopped nuts (optional) Add pecans or almonds for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Cinnamon Toast Crunch cereal and chopped nuts until evenly distributed.
- Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet, leaving space for spreading.
Baking
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will firm up as they cool.
- Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container for up to a week. For freezing, wrap cooled cookies in plastic wrap or aluminum foil, then place in a freezer-safe bag for up to three months.