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Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

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  • Author: chefahmed
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cinnamon Toast Crunch Cookies are soft, chewy, and packed with nostalgic cereal flavor, enhanced with nutty brown butter for an irresistible treat.

Ingredients

Units Scale
  • 1 cup (227g) unsalted butter
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 cups Cinnamon Toast Crunch cereal, crushed
  • 1 cup white chocolate chips (optional)

Instructions

  1. In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth.
  3. Add the eggs and vanilla extract, mixing until combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips if using.
  7. Chill the dough in the refrigerator for at least 30 minutes.
  8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Brown butter adds a deeper flavor—don’t skip this step!
  • Crush the cereal slightly for best texture; don’t powder it completely.
  • Dough can be stored in the fridge for up to 48 hours before baking.
  • White chocolate chips add sweetness, but feel free to leave them out or substitute with another mix-in.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://slsrecipes.com/cinnamon-toast-crunch-cookie-recipe-with-brown-butter/