Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

Why You’ll Love This Recipe

These Cinnamon Toast Crunch Cookies with Brown Butter are chewy, buttery, and bursting with cinnamon-sugar goodness in every bite. The nutty richness of brown butter pairs perfectly with crushed cereal and gooey centers for a nostalgic treat with a gourmet twist. Perfect for cookie lovers, cereal fans, or anyone craving a warm, cozy bite of magic.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter (for browning)brown sugargranulated sugareggvanilla extractall-purpose flourbaking soda ground cinnamonCinnamon Toast Crunch cereal (crushed and whole)saltmilk (optional, to loosen dough if needed)

directions

In a saucepan over medium heat, melt butter and stir until it begins to foam and turn golden brown with a nutty aroma. Remove from heat and cool slightly.

In a mixing bowl, whisk together browned butter, brown sugar, and granulated sugar until well combined.

Add egg and vanilla extract and mix until smooth.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

Gradually add dry ingredients to the wet mixture and stir until combined.

Fold in crushed Cinnamon Toast Crunch cereal and mix gently.

Chill dough for 30 minutes to 1 hour.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop cookie dough onto the sheet, spacing 2 inches apart. Gently press a few whole cereal pieces on top for garnish.

Bake for 10–12 minutes until edges are golden and centers are still soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 18–20 cookies.Preparation time: 20 minutesChilling time: 30–60 minutesBaking time: 10–12 minutesTotal time: 1 hour

Variations

Add white chocolate chips for a sweet contrast.

Sprinkle sea salt on top before baking for a sweet-salty finish.

Use cereal milk (from steeping cereal in milk) in the dough for extra flavor.

Make ice cream sandwiches using these cookies and vanilla ice cream.

Try a drizzle of glaze made with powdered sugar and milk for a bakery-style finish.

storage/reheating

Store in an airtight container at room temperature for up to 4 days.Freeze cookie dough balls for up to 2 months—bake from frozen, adding 1–2 minutes to baking time.Reheat baked cookies in the microwave for 10 seconds for a gooey texture.

FAQs

Can I skip browning the butter?

You can, but the brown butter adds a deep, nutty flavor that really makes the cookies special.

Do I need to crush the cereal?

Yes, crush most of it for texture throughout the dough, but keep a few pieces whole for topping.

Can I make this dough ahead?

Yes, dough can be refrigerated for up to 2 days before baking.

Can I use salted butter?

Yes, just reduce or omit added salt.

How do I keep cookies soft?

Don’t overbake and store with a slice of bread in the container to retain moisture.

Are these cookies very sweet?

They’re sweet, but the brown butter and cinnamon add balance and richness.

Can I add nuts?

Chopped pecans or walnuts would pair well with the cinnamon flavor.

What if my dough is too dry?

Add a tablespoon of milk to bring it together.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend and gluten-free cereal.

Do I need to chill the dough?

Yes, it helps prevent spreading and enhances flavor.

Conclusion

These Cinnamon Toast Crunch Cookies with Brown Butter are a warm, chewy, and utterly craveable twist on classic cookies. With their sweet cinnamon crunch, golden edges, and rich brown butter flavor, they’re the perfect blend of childhood nostalgia and bakery-worthy indulgence. Bake a batch and watch them disappear!

Print