Cinnamon Toast Crunch Cookies
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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.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Preheat oven to 400°F.
- Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process until it becomes a fine powder.
- 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.
- Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed.
- Then add in the eggs and vanilla extract.
- Gradually add in the dry ingredients, followed by the crushed cinnamon toast crunch and white chocolate chips.
- Scoop the cookie dough into 6 large dough balls.
- Roll the dough ball in cinnamon and sugar.
- Bake on a cookie sheet until golden brown, use a silicone baking mat or line the baking sheet with parchment paper if you prefer.
- Cool on the baking sheet then transfer to a cooling rack to cool completely.
- 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.
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?
Using a hand mixer will work just fine!
Your cookies may need a little more flour. Try adding in a few extra tablespoons to see if that fixes the issue. Also, are you baking your cookies on a greased cookie sheet? Sometimes that causes cookies to spread. Try using a Silpat mat or parchment paper instead. Lastly, don’t flatten the cookie prior to baking. Keep them in a tall ball shape.
Yes, they freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container. They will freeze for up to 3 months. To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds
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Ingredients
- 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
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.
Instructions
- Preheat oven to 400°F.
- Pour 2 cups cinnamon toast crunch into the bowl of a food processor and process for about 15 seconds, until crumbly. Set aside.3 cups Cinnamon Toast Crunch Cereal, divided
- Whisk together 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.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
- Using a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, ~3-4 minutes.8 Tbsp. unsalted butter, cold, cut into cubes, 1/2 cup brown sugar, packed, 1/4 cup sugar
- Then add in the eggs and vanilla extract.2 large eggs, 1 Tbsp. vanilla extract
- Turn mixture to low and gradually add in dry ingredients about 1/4 cup at a time, followed by the crushed cinnamon toast crunch and white chocolate chips.1 1/2 cups white chocolate chips
- Portion the cookie dough into 6 large dough balls.
- In a shallow dish, combine the sugar and cinnamon. Roll the dough balls in the cinnamon and sugar.2 Tbsp. sugar, 1 tsp. ground cinnamon
- Place on a baking sheet lined with a silicone baking mat or parchment paper and bake for 10-12 minutes.
- While the cookies bake, make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.4 oz. softened cream cheese, 4 Tbsp. butter, softened, 1 1/4 cup confectioners sugar, 1 tsp. vanilla, 1/4 tsp. salt
- Place remaining 1 cup cereal in a baggie and crush until crumbly, but still leaving some cereal pieces.
- Once cookies are done, cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
- Once cooled, frost with the cream cheese frosting. To make the frosting, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
- Garnish with crushed cinnamon toast crunch cereal. Sprinkle with any remaining cinnamon/sugar mixture and enjoy!
Video
Notes
- 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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Does the icing harden in order to package or does it stay soft?
It’s more on the softer side.
Hi. Can the dough be made a head of time and stored in the fridge? Thank you! Excited to make!
Yes up to 3 days 🙂
I made these cookies for my Grandaughter Jaivry whose favorite cereal is Cinnamon Toast Crunch. OMG.. they were delicious! She would have eaten every cookie if I would have let her. Crunchy on the outside and soft on the inside. Will definitely make them again!!!
These cookies baked perfectly! Love the Levain-esque size and style. Was a little short on white chocolate chips (closer to 1 cup) but wasn’t an issue!
So glad you enjoyed these ones Jake – thank you so much!
I made these tonight and the dough was very thick, is that normal? My cookies were very “fat”, I hope I did it correctly, I’m waiting for them to cool so I can ice them!
You may have used too much flour? but yes the dough isn’t really wet and these make big fat cookies 🙂
Hi! i just find jello white chocolate pudding sugar free, do you recommend that?
Hello! I haven’t tested these cookies with a sugar free version so I cannot advise. I hope they turned out yummy for you! xo, Tawnie
Made these for our taco party at the boat dock, called them churro cookies to keep with the theme. Also made into smaller sized cookies which made 33 cookies. Baked @400 for 7 min. They are amazing!
I am so glad they turned out. Thank you so much!!
So so good! Of course.
Question: do these have to be stored in the fridge cause of the icing, or can they be left out in a container?
Thanks so much Emily they look delicious! I would store in the fridge and allow to come to room temp for a bit before you enjoy one! 🙂 Love the photo! xo, Tawnie
I don’t have cake flour and don’t have time to make it can I use all regular flour ?
Yes 🙂 Enjoy!!
Another great recipe!! ?I’ve tried so many recipes for cookies and Krolls beats anything I’ve tried!!
These look PERFECT! You are on a cookie roll 🙂 Thank you so much!