These Cinnamon Toast Crunch Cookies are seriously AMAZING and a total game changer! Soft and chewy pudding cookies flavored with real pieces of cinnamon toast crunch cereal!
I have been SO weirdly inspired by cereal of all things lately! I don’t know why or where this obsession came from, but I can’t say I am upset about it because so far it has yielded some amazing results! Stay tuned for some more awesome recipes coming soon 🙂
In the meantime, let’s discuss these FABULOUS cookies, shall we?
A few months ago, a reader on my Instagram requested I make some recipes with her favorite cereal, Cinnamon Toast Crunch. I was shocked that I didn’t have any CTC recipes already since it is one of my favorite cereals as well! I knew I had to fix that, and thus, these cookies were born! Well, technically they come from my cookbook Two in One Desserts with some modifications, but they’re here now and boy, are they seriously good.
These cookies are a pudding cookie which are some of my favorites! Pudding cookies are notoriously simple because something kinda magical happens when you add pudding powder to the cookie dough! It eliminates the need to chill the dough which saves so much time and brings you closer to eating your beloved treats! All you do is simply stir a package of dry instant pudding mix powder into the cookie dough with the other dry ingredients. Simple as that!
Otherwise, these cookies have similar ingredients to a regular cookie: butter, brown sugar, white sugar, vanilla, eggs, baking soda, salt, flour, some cinnamon to bring out that cinnamon toast crunch flavor, and of course, cinnamon toast crunch pieces! It also has a surprising ingredient: milk powder! Not to be confused with malted milk powder which is different – milk powder is a powerhouse ingredient I highly recommend here. It’s nothing special in the can it comes in, but once added to baked goods, it gives another element of richness, sweetness and texture to the dessert – in this case, giving some creaminess and a wonderful chewy texture to these cookies. Do not skip on the milk powder! You can usually find it on the baking aisle near the canned milks (it also goes by “instant milk”).
What I love about these cookies is you can really taste little bits of cereal in the cookies! The cereal gets a little more chewy in the baking process so it definitely isn’t as crispy as it is out of the box, but it is still utterly delicious and so sweet and spicy!
Chewy, cinnamony, crunchy and SO amazing, these Cinnamon Toast Crunch Cookies are soon to become your favorite!
Cinnamon Toast Crunch Cookies
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 Tbsp milk powder (also known as instant milk, but NOT malted milk powder)
- 1 box (3.4 oz) instant dry vanilla pudding mix just the dry powder, do not prepare the pudding
- 2 cups Cinnamon Toast Crunch cereal crushed (a mixture of finely and coarsely crushed)
For Cinnamon Sugar Coating:
- 1/2 tsp ground cinnamon
- 1/4 cup granulated white sugar
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper or silicone liners; set aside. Meanwhile, mix the cinnamon sugar topping ingredients together in a small bowl; set aside.
- In a large bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 1 minute. Add in the egg, mixing well, followed by the egg yolk and vanilla, mixing well and scraping down the bottom and sides of the bowl as needed. Lastly, beat in the baking soda, salt, cinnamon, flour, milk powder, dry pudding mix and 2 cups of the crushed Cinnamon Toast Crunch cereal and mix on low speed until just combined.
- Using a cookie dough scoop, drop Tablespoon-size balls of dough into the small bowl of the cinnamon sugar topping, quickly rolling the dough ball in it (does not need to be thoroughly coated). Place the dough balls 2" apart on the baking sheets.
- Bake for 8-10 minutes, rotating pans halfway through baking time to ensure even baking, or until set. Allow cookies to cool briefly on the baking sheets, about 10 minutes, before carefully transferring to wire racks to cool completely. Store any cooled cookies airtight at room temperature. Note that the cereal will get increasingly softer in the cookies.
These Cinnamon Toast Crunch Cookies are seriously incredible and you’re going to LOVE them!
Have a super sweet day!
One of, if not THE best cookie I’ve ever had!! Love all your recipes but this one is soooo good!
i cannot wait to make these cookies! thank you for the recipe 🙂 what is the purpose of the egg yolk?
Extra moisture and a lovely chewy texture!
Quick question. How long will these cookies last? Making them for Christmas presents.. 2-3 days or more like 2-3 weeks?
Hi Heather, I’d say they’d be good for about 5 days or so. Any longer than that and the cereal pieces get kinda soft and stale.