Cinnamon Toast Crunch Cookies
These deliciously crunchy Cinnamon Toast Crunch Cookies are topped with a luscious cream cheese frosting. They're a perfect blend of sweet, spice, and everything nice, topped with a delicious cream cheese frosting!
Servings: 12
Ingredients
Cookie Dough
- ½ cup Butter Cold
- ½ cup Brown Sugar 106g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoons Cornstarch
- 1 ¼ cups All Purpose Flour 150g
- 2 cups Cinnamon Toast Crunch Cereal 100g *Divided
- 1 cup Cinnamon Chips 160g
Cream Cheese Frosting
- 5 ounces Cream Cheese Softened
- 2 tablespoons Butter Softened
- 3 cups Powdered Sugar 390g
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Milk
Instructions
Cookie Dough
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Crush 1½ cups of cinnamon toast crunch cereal (75g) using a food processor to fine crumbs. Divide the crumbs in half and set them aside. Leave remaining ½ cup of cereal whole for garnish on top.
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffly. This will take about 2-3 minutes on medium/high speed with a hand mixer or stand mixer.
- Add the Large Egg and Vanilla Extract and cream until light and fluffy. Scrape sides of bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Add 1 portion of Cookie Crumbs to the cookie dough along with 1 cup Cinnamon Chips and mix to combine. Do not over mix.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- Roll the cookie dough balls in the remaining portion of Cookie Crumbs and place them on a prepared baking sheet allowing at least 2 inches apart each one.
- Bake at 350F Degrees for 8-10 minutes or until edges are set. Centers will still be soft.
- Allow cookies to cool on baking sheet for at least 5 minutes before moving to wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl with a hand mixer, or in the bowl of a stand mixer, combine the softened Cream Cheese, softened Butter, Vanilla Extract and Powdered Sugar.
- Put your mixer on low speed to combine the ingredients together. Gradually, the ingredients will come together to form a thick frosting.
- Gradually add 1-2 tablespoons of milk to the frosting to reach the desired thickness.
- Frost each cookie with a thick layer of frosting topped with reserved whole cereal pieces. Crumble some cereal pieces on top of fresh frosting.
Notes
Storage
- Store: Allow the frosting to set and harden before storing these cookies. Place parchment paper between the layers when stacking the cookies for storage. Store cookies in a sealed container or Ziploc bag. They are best enjoyed within 4-5 days.
- Freeze: Flash-freeze these cookies on a tray, then store them in a Ziploc bag or freezer-safe container for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Copycat Cookies
These Cinnamon Toast Crunch Cookies are loosely adapted from Crumbl Cookies a favorite gourmet cookie recipe. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!