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Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour (includes chilling time)
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cinnamon Toast Crunch Cookie Recipe with Brown Butter delivers chewy, crispy-edged cookies packed with cinnamon sugar flavor and the nostalgic crunch of crushed cereal. The brown butter adds a nutty richness that takes them to the next level.

Ingredients

Units Scale
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups crushed Cinnamon Toast Crunch cereal (plus extra for topping)
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. In a saucepan over medium heat, melt the butter and continue cooking, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, combine brown butter, brown sugar, and granulated sugar. Beat until creamy.
  3. Add eggs and vanilla, mixing until smooth.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in crushed Cinnamon Toast Crunch and white chocolate chips if using.
  7. Chill the dough in the refrigerator for 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop dough into 2-tablespoon-sized balls and place on the baking sheets, spacing about 2 inches apart. Top with extra crushed cereal.
  10. Bake for 10–12 minutes, or until edges are golden and centers are set.
  11. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Don’t skip browning the butter—it adds a rich, nutty depth to the cookies.
  • Crush the cereal slightly, not into powder, for the best texture.
  • Dough can be frozen for up to 3 months—bake from frozen with 1–2 extra minutes.
  • Great with a glass of milk or as a dessert sandwich with ice cream.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 15g
  • Sodium: 95mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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