Cinnamon Toast Crunch Cookies
I made Froot Loop Cookies a month ago as a silly little pride treat and it opened the door for me to start a series of cereal cookies. As the (self-proclaimed, but rightfully so) cereal bar queen it only feels right. Think of these as a snickerdoodle on steroids. Cinnamon Toast Crunch was my favorite cereal growing up so naturally these cookies taste like Saturday mornings watching Nickelodeon and of course, these are served best warm with a tall cold glass of milk.
Why measure with your heart?
You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?
For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.
All of my recipes are written as I do them.
From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.
One Bowl for wet and dry ingredients ???
I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.
Prep Time: 10 mins | Chill time: 30mins | Bake time: 12 mins | Yield: 10 cookies
Ingredients:
3/4 cups sugar
1 cup Crushed Cinnamon Toast Crunch Cereal ( + 1/4 cup for topping)
Cinnamon Sugar for rolling (1/4 cup granulated sugar + 1 tbsp Cinnamon)
1/2 cup browned butter
1 egg
1 egg yolk
Adding that extra egg yolk may seem tedious, but it really adds more moisture and body to the cookie.
vanilla extract
1 1/4 cups flour
pinch of salt
1/4 tsp baking soda
Instructions:
Start by adding 1/2 cup butter to a medium saucepan and melt on medium-low heat. Keep stirring until your butter begins to foam and turn brown. It should start to omit a nutty aroma; BE CAREFUL not to burn! The butter can go from browned to burnt very quickly. Remove from the heat and allow your butter to cool COMPLETELY
If the butter isn’t cooled completely the cookies will come out thin and greasy!!!
Cream together your butter and sugar on medium speed for about 3 minutes.
+ Egg, egg yolk, & vanilla extract & mix well until creamy & smooth
Fold in dry ingredients using a spatula & mix just until combined
Fold in your crushed cereal
Scoop out the dough using a cookie scoop & before adding to your prepared baking sheet, roll each dough ball in the cinnamon sugar mixture
(OPTIONAL) Top with more crushed cereal
Chill dough for 30 minutes in the refrigerator
Preheat your oven to 350° F
Bake for 12-15 minutes depending on your oven
(OPTIONAL) Use a bowl to shape each cookie and sprinkle with more cinnamon sugar
Allow to cool then ENJOY!
Notes:
It is important to keep in mind that baking with cereal will change the texture of the cereal itself. While this may be an issue for some it may not be for others. Happy Baking!
