Okay my friends, these Cinnamon Toast Crunch cookies are real good. Packed with Cinnamon Toast Crunch and cinnamon chips, I could not stop eating these!
If you’ve never had cinnamon chips, they are wonderful little chips of butter and cinnamon that are so yum. They doo not have an overwhelming cinnamon flavor, its just perfect. And they are perfect for these cookies! You can find them at most grocery stores, like Walmart, but sometimes they can be tricky to find. If you can’t them, however, then use white chocolate chips instead! White chocolate chips pair well with the Cinnamon Toast Crunch and are a great backup.
These Cinnamon Toast Crunch cookies are big. And I mean BIG. Each cookie weighs 6oz! If that is too big for you, you can definitely make them smaller, just don’t forget to decrease the cook time!
Also, these cookies use brown butter! If you know me at all, you know I loveee brown butter. I think it makes everything better. It has a nutty flavor that just takes cookies to the next level. If you don’t know about my brown butter obsession, start by checking out my brown butter raspberry white chocolate cookies! Or my banana bread donuts with brown butter glaze.
I can’t wait for you to try these! If you do, please tag me @thepalatablelife so I can see your recreations!
cinnamon toast crunch cookies
ingredients
- 1 cup butter
- 1 1/2 cups dark brown sugar
- 1 tbsp greek yogurt or sour cream
- 2 eggs
- 1 1/2 tsp vanilla
- 3 tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups flour
- 1 cup Cinnamon Toast Crunch
- 1 cup cinnamon chips or white chocolate chips
instructions
- Preheat oven to 400. Start by browning the butter! Melt 1 cup butter in a saucepan over medium heat. Let it continue to cook, stirring constantly. Cook for about 7-10 minutes, until the butter foams up and begins to smell nutty. Pour it directly into another container and put it in the freezer for about 20 minutes.
- Once the butter is cold, add it to a mixer with the brown sugar. Mix for about 3 minutes until the mixture is light and fluffy. Add the greek yogurt, eggs, and vanilla and mix until just combined.
- Add the cornstarch, baking soda, salt, and flour and mix until just combined. Add the cinnamon toast crunch and cinnamon chips and mix until just combined.
- Using a kitchen scale, scoop out dough until you have 6 oz for each dough ball. Place up to 6 dough balls on a normal sized cookie sheet. Bake for 9-11 minutes, until the top of the cookies are light brown. If you want, you can push a few pieces of cinnamon toast crunch right when you take the cookies out of the oven!
- Allow the cookies too cool completely before eating, at least 1 hour (this allows the cookies to completely set up — I promise this step is worth it!!). Enjoy!
We’ve made these cookies twice in the last two weeks. Delicious!
Question: After removing the browned butter from the freezer, there is dark-coloured milk residue in the bottom of the bowl. We strained the butter through a cheesecloth-covered sieve to keep the dark solids out of the cookie mix. Have you encountered this issue?
yay i’m so glad you have been loving these cookies!!
you actually want to keep that dark colored residue! those are the milk solids that get toasted when we brown butter. so you actually want to keep those! that’s where most of the brown butter flavor is!
Thanks for the quick reply. Will do!
This cookie recipe was really good, my only issue is that after the cookies baked and rested, I felt like the cinnamon toast crunch cereal that was mixed in turn super soft, and chewy. Wondering if I can crush them and mix it with the dry ingredients instead of mixing them in whole?
hey! i’m glad you enjoyed these! yes, if you’d like to add them to the dry ingredients you can! i would probably cut back on the flour a bit though, so the crushed cereal doesn’t make the cookie too dry.
I made these cookies and they were absolutely delish but mine spread out so much more than yours did. Could it be that I didn’t let my butter get cool enough ?
yes, that could definitely be the problem. the butter needs to totally chill! if the butter isn’t chilled when you add it, the dough needs to chill for a couple hours before you bake it. that will help the butter set up, which makes the cookies not spread as much! let me know if this makes sense or if you have any other questions!