Chewy Cinnamon Toast Crunch Cookies
Delightful cookies combining the classic flavors of Cinnamon Toast Crunch with a chewy texture, perfect for snacking or dessert.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Make sure it's softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 2 cups Cinnamon Toast Crunch cereal, crushed Crush gently to retain some texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Cinnamon Toast Crunch cereal until evenly distributed in the dough.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, ensuring they have enough space between them as they will spread while baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
To avoid overbaking, check the cookies when they start to look lightly golden around the edges. For variations, consider adding chocolate chips or nuts for added texture.