Ever since my boys were old enough to reach the pantry, Cinnamon Toast Crunch cereal has basically lived on our grocery list. You know how it is—one box disappears before the week’s over. My youngest suggested one day to make cookies out of them. That’s when cinnamon toast crunch cookies were born into our household.

What started off as just-for-fun baking turned into one of our most loved cookie recipes. The scent of warm cinnamon and vanilla wafting through the house is reason enough to keep making these. But what really gets me every time is how chewy and sweet they are on the inside, with that little crispy crunch from the cereal mixed in.

If you’re someone who loves soft cookies with a cinnamon kick and just the right amount of crunch, you’re in for a treat. These cinnamon toast crunch cookies are ridiculously simple, ridiculously good, and full of cozy memories for us. I hope they become the same for you.

Ready to bake? Let’s jump into the ingredients next!

What You Need to Make Cinnamon Toast Crunch Cookies

Key Ingredients (With Kid-Friendly Notes)

Making cinnamon toast crunch cookies is just as fun as eating them—especially when the kids get to help dump and stir. Here’s everything you’ll need to whip up a batch that’s soft, chewy, and full of sweet cinnamon flavor.

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 ½ cups crushed Cinnamon Toast Crunch cereal
• 1 ½ cups white chocolate chips

We always go heavy on the Cinnamon Toast Crunch—because why not? I crush about two generous handfuls using a rolling pin and a ziplock bag. The kids love this part! For the chips, I like white chocolate because it pairs beautifully with the cinnamon, but you can go for semi-sweet if that’s more your vibe.

Looking for a fun cupcake twist after baking these Cinnamon Toast Crunch Cookies? You might like these cookies and cream cupcakes too—same sweet magic in a different form.

Cinnamon Toast Crunch – Crushed or Whole?

Now, this is where it gets a little fun. You’ll want to crush the cereal just enough so you’ve got some powdery bits and a few chunkier pieces. This mix gives the cookies that awesome chewy-crispy combo. Don’t blend it into dust—texture matters! And yes, toss some whole cereal pieces right on top before baking if you’re going for that “wow” cookie tray moment.

Tools You’ll Need in Your Kitchen

No fancy gadgets here, promise. Just simple tools to keep things easy:

• Mixing bowls (a big one and a medium one)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Spatula and whisk
• Cookie scoop or tablespoon
• Baking sheets lined with parchment paper

Seriously, if you’ve ever baked chocolate chip cookies, you’ve got this in the bag. Next up—let’s get those steps rolling. Also, if you like cinnamon in your drinks, the cozy vibe of this vanilla bean frappuccino makes it a refreshing partner to your cookie break.

Step-by-Step Instructions (Even for First-Time Bakers)

Preparing the Dough

Start by creaming your softened butter and both sugars in a large bowl until the mix turns light and fluffy. This should take about 2-3 minutes using a mixer. Don’t rush it, this step sets the stage for soft cookies!

Next, crack in the eggs one at a time, mixing well after each. Pour in the vanilla extract and give it all a good stir.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Slowly add this dry mix into your wet ingredients. The dough will start to thicken—and your kitchen will already smell like a cozy cinnamon dream.

Fold in the crushed cinnamon toast crunch cereal and white chocolate chips. And that’s it—dough done!

If you’ve got time, chill the dough for 30 minutes. It helps keep the cookies thick and chewy when baking. But hey, I’ve skipped this step before and nobody complained.

Rolling, Scooping, and Baking

Preheat your oven to 350°F (175°C).

Scoop the dough into 2-tablespoon-sized balls and place them a couple inches apart on your parchment-lined baking sheet. Press a few cereal bits or chips on top if you want them to look bakery-style.

Bake for 10-12 minutes, just until the edges are golden and the centers look slightly underdone. Trust me—they’ll finish cooking on the tray while cooling.

Set the cookies on a wire rack to cool for 5 minutes. This is usually when my boys start circling the kitchen like little cookie sharks.

These are kind of like a mashup between cinnamon roll French toast and your favorite after-school cookie. Warm, soft, and cinnamon-sweet in every bite.

Cooling and Optional Cream Cheese Drizzle

This step is totally extra—but totally worth it.

If you want to fancy things up, mix together:

• 4 oz cream cheese, softened
• 2 tablespoons milk
• ½ cup powdered sugar
• Dash of vanilla

Drizzle it on once the cookies are cool. It adds that tangy sweetness that just melts in your mouth. Store extra in the fridge, if there’s any left.

Wanna try another nostalgic cereal snack? These cookie monster ice cream treats might be right up your alley.

My Best Tips for Perfect Cookies Every Time

Getting the Texture Right – Soft Inside, Crisp Outside

When it comes to cinnamon toast crunch cookies, the goal is that dreamy balance: crispy edges with a soft, chewy middle. It’s all about the little things! First, make sure your butter is soft but not melted. If it’s too warm, the cookies will spread too much and turn flat.

Don’t skip measuring the flour properly. Scoop it with a spoon into your measuring cup, then level it off with a butter knife. Too much flour can dry out the dough fast. And remember, a short chill in the fridge—just 30 minutes—helps control the spread and keeps the texture on point.

Another tip? Pull the Cinnamon Toast Crunch Cookies from the oven when they still look slightly underbaked in the middle. They’ll finish cooking as they cool. It’s a simple trick, but it makes a world of difference.

Common Mistakes and How to Avoid Them

Even the best bakers have a cookie flop now and then, right? Here’s what I’ve learned from a few crunchy (and not in a good way) test batches.

• Overmixing the dough makes the cookies tough. Just stir until everything’s combined.
• Crushing the cereal too finely turns the dough pasty. Leave some chunky bits for texture.
• Using dark baking sheets can make the bottoms brown too quickly. If that’s all you have, reduce the bake time by a minute or two.

If your Cinnamon Toast Crunch Cookies come out too puffy, you might have used cold butter or too much flour. If they’re flat, the butter was probably too soft, or you skipped chilling the dough. Adjust and try again—it’s worth it!

Looking for another cozy cinnamon recipe? You might enjoy the soft, warm goodness of these cinnamon sugar French toast muffins next time you’re in the mood to bake something different.

Making It Fun for Little Hands to Help

Let’s be honest—this is the real reason I keep making these. My boys get so excited when it’s cookie time. They help with pouring, mixing, and, of course, sampling the dough.

I set up little stations: one for crushing the cereal, another for scooping dough, and one for pressing on cereal pieces or chips before baking. If you’ve got little ones, turn it into a fun baking session. Messy? Yep. Worth it? Always.

Letting them take part not only teaches them basic cooking but also makes the Cinnamon Toast Crunch Cookies taste even sweeter. I mean, a cookie made with tiny, sticky hands? Pure joy.

Tasty Twists: Cinnamon Toast Crunch Cookie Variations

Chocolate Chips or White Chocolate – What Works Best

The original version of these cinnamon toast crunch cookies uses white chocolate chips, and let me tell you—they pair like a dream with the cinnamon crunch. But if you’ve got a chocolate-lover in your house (like my husband), go for semi-sweet or milk chocolate chips instead.

Want something extra? Try a mix of both! White chocolate gives creamy sweetness, while the semi-sweet adds depth. Either way, you’re winning.

You can also toss in a few butterscotch chips or cinnamon chips if you find them. They bring out that warm, sweet vibe even more.

Stuffed Cinnamon Cookies? Yep, It’s a Thing

Okay, this twist is wildly good. Take a scoop of dough, flatten it a bit, and place a small piece of soft caramel or even a dollop of cream cheese frosting in the center. Wrap the dough around it and seal the edges. Bake like normal.

What you get is a gooey surprise center—warm, sweet, and honestly addictive. It’s like biting into a cinnamon bun cookie, no joke.

And if you want a cinnamon snack that’s also great for breakfast or on-the-go munching, check out this protein cinnamon roll recipe. It’s a different kind of sweet but still hits the cinnamon spot.

Nut-Free Options and Allergy-Friendly Swaps

We keep our Cinnamon Toast Crunch Cookies nut-free, but if you want to mix things up, feel free to toss in chopped pecans or walnuts. For dairy-free folks, use vegan butter and dairy-free white chocolate chips—they work great! And if you need an egg-free option, ¼ cup of unsweetened applesauce per egg works like a charm.

Just be sure to check your cereal box for allergens if you’re baking for someone with sensitivities. Some off-brand cereals may process in shared facilities.

What Goes Well With These Cinnamon Toast Crunch Cookies?

Best Drinks to Pair With Cinnamon Toast Crunch Cookies

A warm cookie deserves the perfect drink, right? These cinnamon toast crunch cookies pair like magic with a tall glass of cold milk—classic and always a hit with kids.

But that’s not all. Try them with:

• A cup of hot cocoa topped with marshmallows
• A creamy latte or cinnamon-flavored coffee
• Warm apple cider (especially in fall!)
• Even a scoop of vanilla ice cream sandwiched between two cookies

Great for Lunchboxes, Parties, and After-School Snacks

These Cinnamon Toast Crunch Cookies are more than just a dessert—they’re a family favorite you can pack, share, and celebrate with. I often tuck one into my kids’ lunchboxes as a surprise treat. They’ve also become a big hit at birthday parties and school events. The crushed cereal on top always catches people’s eye—and the flavor seals the deal.

If you’re looking to build a snack tray or dessert spread, try adding some chocolate-covered almonds or even some fruity yogurt cups for balance. It’s a fun way to turn snack time into something special.

How to Store & Freeze Your Cinnamon Toast Crunch Cookies

Keeping Cinnamon Toast Crunch Cookies Fresh on the Counter

If you’ve got any Cinnamon Toast Crunch Cookies left (which is rare around here), you’ll want to keep them soft and tasty for a few days. Simply store your cinnamon toast crunch cookies in an airtight container at room temperature. Slip a piece of white bread in the container too—yep, bread! It helps keep the cookies soft without changing the flavor.

They’ll stay good for about 4–5 days this way. Just make sure the container stays sealed, especially if you’ve got little hands constantly reaching in.

Freezing Dough vs. Freezing Baked Cookies

Good news: cinnamon toast crunch cookies freeze well—both the dough and the baked cookies. So, if you want fresh-baked cookies without starting from scratch every time, freezing is your friend.

To freeze the dough: Scoop it into balls and place them on a baking sheet. Pop them in the freezer for about 30 minutes, then transfer to a freezer-safe bag. You can bake them straight from frozen—just add 1–2 minutes to the baking time.

To freeze baked cookies: Let them cool completely. Then, layer them with parchment paper in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. When you’re ready, warm them in the microwave for 10–15 seconds to bring back that soft, fresh-from-the-oven texture.

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