Cinnamon Toast Crunch Cookies

May 4, 2011

Last week, while catching up on Kath’s blog, I stumbled upon fabulous baking inspiration. Although there was no recipe, Kath mentioned that she had a fabulous cookie. A Cinnamon Toast Crunch cookie, or something to that effect.

Those words planted a seed in my head that has been growing ever since. And for some inexplicable reason, I needed to make

I didn’t grow up eating Cinnamon Toast Crunch and I don’t ever eat it now, either. But that sweet, cinnamon-infused cereal wrapped up in a cookie seemed like heaven to me.

My friends, I don’t say this lightly. These are the best cookies I think I’ve ever made. The powdered sugar serves to give them a crisp, shortbread-like edge and the soft, chewy center is exactly what I need from a cookie. And when infused with butterscotch chips, Cinnamon toast crunch and ground cinnamon they take on a flavor that’s remarkably similar to the cereal itself, only better.

Cinnamon Toast Crunch Cookies

*2 sticks unsalted butter, softened
*1 cup canola oil
*1 cup sugar
*1 cup powdered sugar
*2 large eggs
*1 teaspoon baking soda
*1/2 teaspoon kosher salt
*1 teaspoon ground cinnamon
*3 2/3 cups all-purpose flour
*1 cup butterscotch chips
*1 1/3 cups Cinnamon Toast Crunch cereal

*Preheat oven to 350°F. Lightly grease two cookie sheets with butter or nonstick cooking spray. Set aside.
*With an electric mixer, beat butter and oil together until combined. Add in sugar and powdered sugar and beat until creamy, about 1 to 2 minutes. Add in eggs, one at a time, beating well after each addition. Beat in the baking soda, salt and cinnamon.
*With the mixer running at low speed, gradually add in the flour until just combined. Stir in the butterscotch chips and Cinnamon Toast Crunch cereal by hand.
*Drop by heaping tablespoons onto cookie sheet or roll heaping tablespoons into a round ball (my preference) and place on cookie sheet. Flatten cookies slightly with your hand.
*Bake for 12 to 14 minutes (I found 13 minutes to be the lucky number) until just slightly golden around the edges. Cool on baking sheet 10 minutes. Transfer to wire rack to cool completely.

Happy Baking!


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  • Must. Make. Now.

  • YUM!! I just posted about my love of cinnamon toast crunch (dry, not with milk) and so I think these cookies would be ahhh-mazing! thanks for sharing!

  • My kids love the cinnamon toast crunch cereal. These would send them to the stars!

  • The best cookie? I must try them!

  • Just stumbled upon your blog! I can't wait to try this recipe! I just made cinnamon graham crackers today so I'm on a cinnamon kick!

  • The best you've ever made?!! Goodness…you've made some rather fabulous looking things too..! We are going to have to try these babies…

  • i love cinnamon toast crunch so this idea is right up my alley. yum.

  • Sound so delish! I use to love this cereal as a kid, as well as cookie crisp!

  • I love this idea! That was my favorite cereal as a kid. I especially used to love the milk after the cereal was eaten 🙂

  • This is such a great idea!…and with such high praise from you, I'm now dying to try them! Must get my hands on some cinnamon toast crunch 🙂

  • I am SO trying these. I used to put cinnamon toast crunch and a dust of cinnamon on top of vanilla frozen yogurt and it was heavenly. These sound euphoric.

  • I just made these yesterday and found them delicious! I'm usually a chewy-cookie type person but these captured my taste buds!!! Glad you posted your findings!!

  • I saw this post in my blogroll last week, and I said to myself, “That recipe looks like trouble. I have to wait until after the weekend to read it, because otherwise I will make these cookies this weekend and eat them all in one sitting.”

    I'm glad I waited, because I would have been right! Now I have the whole week to pretend I didn't see this recipe or your description of it being the best cookie ever, so that I don't make them and gobble them all up. 🙂


  • Agreed…Amazing cookie in every way except that they're entirely addicting. Excited for your day!

  • lindsay

    I made these cookies today! I'm a chewy cookie girl too.. So I underbaked mine. I cooked mine for only 10-11 mins. And then I also felt like I needed to tast more cinnamon toast cruch! haha. So after I rolled the dough into a ball, I rolled it around in some of the cruched up cereal, and then flattened it out. Oh, man I don't know if that was a good thing or a bad thing. Because I probably ate twice as many. Thanks for posting this recipe!

  • Lolqtepie

    cookies failed!! what did we do wroung they burnt to a chrisp

    • MadisonMayberry

      Without more info, I’m not sure if I can diagnose the problem. Since the cookies only bake for 12 to 14 minutes, it seems strange they would burn to a crisp in such short time. A few things to make sure: oven temp was set correctly to 350F, the rack in the oven was positioned in the center of the oven, not on the bottom, and that you used real butter and not margarine. Another thing to consider could be your baking pans. I had a few older pans that would always burn when I baked things on them.

  • barefoot

    The cookies came out really well, nice light and crispy, but the only problem i had is that the ceral got chewy, and not in a good way i was hoping that they would stay crunchy, if i make these again i will just put them on top of the cookies before baking them and wont add them to the batter.

  • Tia

    do you crunch the cinnamon toast crunch prior to putting it in the dough/batter? I am in the this step right now! haha

    • Madison Mayberry

      Yes you do! 🙂

  • Pingback: Cinnamon Toast Crunch Cookies « Princess Perfect Baking()

  • Sarah


    • Madison Mayberry

      Thanks, Sarah! It’s always great to get feedback when someone has made a recipe!

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  • teo_feo

    These might have been the best cookies I ever made! They really are delicious. I gave some to my neighbor, he agreed. I managed to keep the cereal nice and crunchy, didn’t let it sit in the batter long, I suppose. I had to forgo the butterscotch chips this time, but used chocolate chips, because we I knew no one would complain around here. Thanks for the recipe.