Cookies with a breakfast favourite, Cinnamon Toast Crunch Cookies are a sweet treat that kids and adults can enjoy. Easy to make and full of cinnamon and sugar flavour, these cookies are soft and chewy with crispy bits of cereal baked inside.
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Why Put Cereal in a Cookie?
You may wonder why someone would add cereal to a cookie. Well, there are many reasons for adding cereal to cookies.
There are two reasons to do this.
- To add flavour.
- To add crunch.
You could add any kind of cereal you like to a cookie. Sugar cookie dough is the easiest cookie dough to add cereal to get a new flavour.
What Makes This Cookie Different?
Unlike many cereal cookie recipes, this one is not based on a sugar cookie. This recipe uses a cookie recipe that this more like a chocolate chip cookie.
And you can add chocolate chips to this recipe if you want to. I have done this and it added a different level of flavour.
Doesn’t The Cereal Get Soggy In The Dough?
No! The cereal remains crispy while mixing and during the baking process. That’s what makes these cookies so good.
They are full of flavour and have crispy bits of cereal inside.
Should the cereal be whole or in pieces?
Should you crush or break the cereal for the recipe? Or should the cereal be in whole pieces?
The answer is all of the above. Crush about a third of the cereal, break a third into pieces, and leave one-third as whole pieces.
This recipe has also been made using different flavours of Cinnamon Toast Crunch cereal. Caramel Toast Crunch and Apple Pie Toast Crunch are two options that work well with this recipe. I have tried Sugar Cookie Toast Crunch but found it to be too sweet.
Getting Even-Sized Cookies
When baking cookies, even-sized cookies are important for the baking process. Having all your cookies the same size means they will bake evenly and produce a better-finished product.
To get my cookies almost all identical in size, I use a cookie scoop. I have all different sizes that I use depending on the cookie and the occasion. For these cookies, a medium-sized scoop (2 inches) is my go-to.
These cookies are great just the way they are or you can add one of the following:
- mini chocolate chips
- mini marshmallows
- chopped white chocolate
- salted caramel chips
- bacon crumble (yes, bacon adds a saltiness that goes well with the cinnamon and sugar)
- a sprinkle of cinnamon sugar on top as soon as the cookies come out of the oven
Can Cinnamon Toast Crunch Cookies be frozen?
Because of the cereal in the cookies, I have found that freezing these cookies just doesn’t hold up well. The cereal tends to get soggy as it thaws out and it loses flavour.
The best way to store these cookies is in an air-tight container at room temperature for up to 3 days.
Serving Cinnamon Toast Crunch Cookies
The best way to serve these cookies is with a glass of cold milk. After all, cereal and milk are a perfect combination.
We have also made these cookies into ice cream sandwiches in the summer. A scoop of vanilla ice cream sandwiched between two cookies makes an amazing summer afternoon snack or dessert.
If you love cookies, make sure to check out our other cookie recipes.
Cinnamon Toast Crunch Cookies
- ⅔ cups shortening
- 1½ cups brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups flour
- 1½ tsp cinnamon
- 1 tsp salt
- ½ tsp baking soda
- 1 cup Cinnamon Toast Crunch cereal, divided
- Preheat oven to 350°F
- Line cookie sheets with parchment paper
- In a stand mixer, or using a hand mixer, beat the shortening and sugar together until creamy
- Beat in eggs and vanilla.
- Add flour, cinnamon, salt, and baking soda, and mix on low speed until just combined.
- Crush ⅓ cup of cereal.
- Break ⅓ cup of cereal into pieces.
- Fold crushed cereal, broken cereal and remaining ⅓ cup of whole cereal into the cookie dough.
- Drop cookie dough by scoops onto prepared pans
- Bake in preheated oven for 10-12 minutes. Do not over bake, cookies will still look slightly wet in center
- Allow to cool for 1 minute on the pan before transferring to cooling rack to cool completely.