Cinnamon Toast Crunch Cookies

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?!

• 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

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.

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

the goods

Cake Flour

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Silpat Baking Mat

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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.

4.76 from 45 reviews

Print Recipe Pin Recipe Rate

Servings: 6 large cookies

Calories: 860kcal

Author: Tawnie Graham of Kroll’s Korner

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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

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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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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