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    Cinnamon Toast Crunch

    Uploaded by

    Gonzalo Niño Gomez

    Copyright:

    © All Rights Reserved
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    Cinnamon Toast Crunch

    Uploaded by

    Gonzalo Niño Gomez
    4 views1 page

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views1 page

    Cinnamon Toast Crunch

    Uploaded by

    Gonzalo Niño Gomez

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Recipes Desserts
    4.70 from 63 reviews

    Cinnamon Toast Crunch


    Cookies
    Jump to Recipe
    Video Print Rate

    By: Krolls Korner 35 Comments


    Updated: 07/02/2021

    This post may contain affiliate links. Please read our


    disclosure policy.

    These Cinnamon Toast Crunch Cookies are


    like a snickerdoodle cookie but blasted with
    tons of cinnamon toast crunch flavor and
    finished with a cream cheese frosting. They
    have an epic combination of cinnamon,
    sugar and white chocolate chips! You're
    going to love them!

    Table of Contents

    I’m sorry for not making these Cinnamon


    Toast Crunch Cookies sooner. I am
    apologizing because you NEED them in your
    life, like yesterday!

    I’m not exaggerating when I say these


    cookies are INCREDIBLE. I know I talk a big
    game with these best ever
    snickerdoodles, but think of that cookie
    and add a ton of cinnamon toast crunch
    cereal flavor & cream cheese frosting. It’s
    epic to say the least.

    This recipe is made from the base of my


    famous Kroll’s Kookies chocolate chip
    cookie recipe. If you haven’t tried them out
    yet, you need to ASAP.

    I love using that cookie recipe as a base, and


    adding to it to make different types of
    cookies like this amazing cinnamon toast
    crunch cookie!

    I was inspired to make a cereal cookie after


    watching the Milk Bar episode on Chef’s
    Table. After multiple batches of cinnamon
    toast crunch cookies and a lot of cereal
    consumed, I nailed down the recipe.

    And now all I can think about are all the


    other cookies I want to make with cereal!

    But these cookies are loaded with ground


    cinnamon, crushed cinnamon toast crunch,
    white chocolate chips and make 6 giant
    cookies. Can I get an AMEN?! I hope you
    love these gems are much as we do!

    Ingredient Notes
    You’ll notice most of these ingredients are
    similar to the base recipes of all of my
    cookies! Why reinvent the wheel, right?!
    Scroll down to the recipe card at the end of
    the post for the full list of ingredients and
    measurements.

    Cinnamon Toast Crunch Cereal: Two


    cups of the cereal gets processed in a
    food processor into a fine consistency.
    This gets folded into the cookie dough.
    An additional cup gets crushed lightly for
    garnishing on the tops of the cookies.
    Instant Pudding Mix: You’ll just add
    the dry powder, no need to prepare the
    pudding. I love using the white chocolate
    flavor but the vanilla works well too if
    you can’t find it! Adding pudding to
    cookies makes them soft, chewy, ooey-
    gooey and full of flavor! It helps them
    stay soft for days too!
    Corn Starch: Adding in cornstarch is
    key to giving cookies that delectably
    soft center that’s just to die for. It also
    helps to keep the cookies thick and
    GIANT!
    Cake flour: Cake flour is finer, softer
    and lighter than All-Purpose Flour and I
    find using a mix of both cake flour and
    All-Purpose results in the perfect cookie.
    You can find cake flour in most grocery
    stores, usually on the top shelf. If you
    don’t have cake flour you can still make
    these cookies, just replace it with All-
    Purpose flour.

    Jump to Recipe

    Step by Step Directions


    Be sure to scroll down to the recipe card
    for the full recipe instructions.

    1 Preheat oven to 400°F.


    2 Pour 2 cups cinnamon toast crunch into
    the bowl of a food processor and
    process until it becomes a fine powder.
    3 Whisk together the dry ingredients in
    a large bowl: All-Purpose flour, cake
    flour, white chocolate instant pudding
    mix, corn starch, baking soda, baking
    powder, ground cinnamon, and salt. Set
    aside.
    4 Using a stand mixer fitted with the
    paddle attachment, cream together the
    butter, sugar and brown sugar on
    medium speed.
    5 Then add in the eggs and vanilla
    extract.
    6 Gradually add in the dry ingredients,
    followed by the crushed cinnamon toast
    crunch and white chocolate chips.
    7 Scoop the cookie dough into 6 large
    dough balls.
    8 Roll the dough ball in cinnamon and
    sugar.
    9 Bake on a cookie sheet until golden
    brown, use a silicone baking mat or line
    the baking sheet with parchment paper
    if you prefer.
    10 Cool on the baking sheet then transfer
    to a cooling rack to cool completely.
    11 Once cooled, frost with the cream
    cheese frosting and garnish with
    crushed cinnamon toast crunch cereal.
    You can place cereal in a baggie and use
    a rolling pin to crumble it up or just use
    your fists.

    Jump to Recipe

    Expert Tips and


    Variations
    Use instant vanilla pudding mix if you
    can’t find the white chocolate flavor.
    Roll the cookies in Cinnadust if you’re
    feeling fancy!
    You can make homemade cake flour if
    you can’t find it in stores. Homemade
    cake flour: 14 Tbsp. All-purpose flour
    and 2 Tbsp. corn starch. Mix these
    together and sift them twice to get
    them fully mixed and aerated. This
    will make ~1 cup flour. You only need 3/4
    cup for this recipe.
    Let the cookies rest: If your cookies
    are turning out too gooey, let them rest
    longer. I recommend at least 15 minutes
    on the cookie sheet and then transfer to
    a cooling rack to cool completely. They
    are even better if you let them sit and
    enjoy the next day. Your cookies aren’t
    ruined if they look gooey, just let them
    rest!
    You can make the cookies
    smaller. Adjust baking time as needed.
    Gluten free option: Replace both the
    All-Purpose flour and Cake
    flour with: Bob’s Red Mill Gluten Free
    1-to-1 Baking Flour

    FAQ

    What if I don’t have a stand


    mixer?

    Why did my cookies come out


    flat?

    Can I freeze the cookies?

    More Cookie Recipes You


    Will Love

    Soft and Chewy Chocolate Chip


    Lemon Crinkle M&M Cookies
    Cookies

    Kroll’s Kookies Peanut Butter


    Monster Cookies

    the goods

    Cake Flour Silpat Baking


    Buy Now → Mat
    Buy Now →

    POLL
    Which of these cereals do
    you like better?

    Cinnamon Toast Crunch

    Lucky Charms

    Results Vote

    Before You Begin! If you make this,


    please leave a review and rating
    letting us know how you liked this
    recipe! This helps our business thrive
    & continue providing free recipes.

    4.70 from 63 reviews

    Cinnamon Toast
    Crunch Cookies
    Servings: 6 large cookies

    Rate Pin

    Print

    Cinnamon Toast Crunch Cookies are


    blasted with tons of cinnamon flavor,
    full of white chocolate chips & finished
    with cream cheese frosting.

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    Ingredients
    For the cookies
    3 cups Cinnamon Toast Crunch
    Cereal, divided

    1 1/4 cup All Purpose Flour

    3/4 cup Cake Flour

    3.3 oz. white chocolate instant


    pudding mix

    1 1/2 tsp. ground cinnamon

    1 tsp. cornstarch

    1/2 tsp. baking powder

    1/2 tsp. baking soda

    1/2 tsp. salt

    8 Tbsp. unsalted butter, cold, cut


    into cubes

    1/2 cup brown sugar, packed

    1/4 cup sugar

    1 Tbsp. vanilla extract

    2 large eggs

    1 1/2 cups white chocolate chips

    For the cinnamon sugar coating


    2 Tbsp. sugar

    1 tsp. ground cinnamon

    Cream Cheese Frosting


    4 oz. softened cream cheese

    4 Tbsp. butter, softened

    1 1/4 cup confectioners sugar

    1 tsp. vanilla

    1/4 tsp. salt

    Get ingredients with

    Last step! If you make this,


    please leave a review and rating
    letting us know how you liked this
    recipe! This helps our business
    thrive & continue providing free
    recipes. 1,017

    Instructions
    1. Preheat oven to 400°F.

    2. Pour 2 cups cinnamon toast crunch


    into the bowl of a food processor
    and process for about 15 seconds,
    × until crumbly. Set aside.

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