Cinnamon Toast Crunch Cookies

Desserts  |  Published Jul 2, 2021  |  Updated Jul 2, 2021  |  By Tawnie

cinnamon toast crunch cookies on a marble slab with cream cheese frosting on top

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!

cinnamon toast crunch cookies on a marble slab coated in cream cheese frosting

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?!

ingredients needed to make cookies in small dishes
  • 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 flourCake 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

step by step photos making cookies
  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.
cinnamon toast crunch cookie on a marble slab coated in cream cheese frosting

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 
cinnamon toast crunch cookie on a marble slab coated in cream cheese frosting

FAQ

What if I don’t have a stand mixer?

Using a hand mixer will work just fine!

Why did my cookies come out flat?

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.

Can I freeze the cookies?

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

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

cinnamon toast crunch cookies on a marble slab with cream cheese frosting on top
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Cinnamon Toast Crunch Cookies

Cinnamon Toast Crunch Cookies are blasted with tons of cinnamon flavor, full of white chocolate chips & finished with cream cheese frosting.
5 from 6 reviews
Servings: 6 large cookies
Calories: 860kcal

Ingredients

For the cookies

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

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.
  • 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.
  • 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.
  • Then add in the eggs and 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.
  • 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.
  • 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.
  • 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 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie with frosting | Calories: 860kcal | Carbohydrates: 120g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Fiber: 2g | Sugar: 69g | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg

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14 Comments
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Emily
8 days ago

Another great cookie recipe! We’ve made them three times in less than 2 weeks!

Brittany
9 days ago

So delicious! With or without the frosting!

D26E91F6-734D-4D9E-9B2A-827A72585825.jpeg
10 days ago

These look amazing! How long do they keep?

Tara
19 days ago

Oh wow!! These look absolutely incredible with that cream cheese frosting! Such gorgeous and flavor-packed cookies.

Gina
19 days ago

These are SO fun and delicious! My favorite cereal as a kid and now it’s even better in cookie form!

Carrie Robinson
19 days ago

What a fun idea for a cookie recipe! My kids are huge fans of the cereal, so I know that they would love these cereals. 🙂

Beth
19 days ago

These cookies were such a hit here! My son saw these and wanted these for his birthday, so of course we had to try these and they were so addicting! Definitely making these again!

Cathleen
19 days ago

I love this recipe so much! I used to buy cinnamon toast crunch all the time, but since I was the only one who ate it in the house I would always have so much of it left in the box. This is the perfect use for it, thanks so much for the recipe 🙂

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