Are you ready to take your love for Cinnamon Toast Crunch to the next level? Forget just enjoying the cereal; let's transform that iconic cinnamon-sugar flavor into irresistible cookies! This recipe delivers the ultimate crunch and satisfies that sweet, spicy craving. Get ready for a baking adventure that's as fun as it is delicious.
What Makes These Cookies So Special?
These aren't your average cookies. We're talking about a perfect marriage of textures and flavors. The crispy, cinnamon-sugar coated cereal pieces are mixed into a buttery, soft cookie dough, creating a delightful contrast between crunchy and chewy. Each bite is a nostalgic trip back to childhood breakfast, amplified by the comforting sweetness of a freshly baked cookie. And let's be honest, the beautiful speckled appearance is an added bonus!
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups Cinnamon Toast Crunch cereal, coarsely crushed (reserve some for topping, optional)
Instructions: Let's Get Baking!
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, leading to lighter and fluffier cookies. An electric mixer makes this part a lot easier!
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
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Add the Crunch: Gently fold in the crushed Cinnamon Toast Crunch cereal. Try to avoid crushing the cereal too much further; you want to retain some of the larger pieces for that satisfying crunch.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie. If you reserved some extra crushed cereal, sprinkle it on top of the cookies before baking.
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Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them, as oven temperatures can vary.
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Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use other types of cereal?
While Cinnamon Toast Crunch provides the signature flavor, you can experiment! Other crunchy cereals with a cinnamon or sugar coating might work, but the results might vary in terms of texture and taste.
How can I make the cookies chewier?
Reducing the amount of flour slightly can result in chewier cookies. You could also try using brown butter, which adds a nutty depth of flavor and promotes chewiness.
How long do these cookies stay fresh?
Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.
Can I make these cookies ahead of time?
You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking.
Are these cookies gluten-free?
No, this recipe uses all-purpose flour. To make gluten-free cookies, substitute a gluten-free all-purpose flour blend.
Enjoy your delicious Cinnamon Toast Crunch cookies! Let me know in the comments how yours turn out. Happy baking!
