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author holding a cinnamon toast crunch cookie
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5 from 1 vote

Cinnamon Toast Crunch Cookies

These Cinnamon Toast Crunch Cookies are seriously AMAZING and perfect for any cereal lover! Soft, chewy and filled with real pieces of cinnamon-y cereal in every bite!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 28 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.


This recipe was tested with Carnation Instant Dry Non-Fat Milk Powder, Jell-O Instant Vanilla Pudding Mix, and Cinnamon Toast Crunch brand cereal. 
I recommend crushing the Cinnamon Toast Crunch cereal in varying degrees - some pieces more finely crushed and some more coarsely crushed for texture. Just don't leave any pieces too large or whole as they may affect the cookies spreading.