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Easy Cinnamon Toast Crunch Cookies

These warm and soft cookies blend the classic taste of Cinnamon Toast Crunch with the gooey goodness of white chocolate chips, making them a perfect treat for any day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup butter, softened Use unsalted butter for best flavor
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed Light or dark brown sugar can be used
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup Cinnamon Toast Crunch cereal, crushed Can substitute with any crunchy cereal
  • 1 cup white chocolate chips
For the Vanilla Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk Add more for a thinner consistency
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs and vanilla extract until well blended.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  6. Fold in the crushed Cinnamon Toast Crunch and white chocolate chips.
  7. Drop dough by rounded tablespoons onto ungreased cookie sheets.
Baking
  1. Bake in preheated oven for 10-12 minutes, or until the edges are lightly golden.
Preparing the Icing
  1. For the icing, mix powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle over cooled cookies.

Notes

Chill the dough for 30 minutes for thicker cookies. Try swapping white chocolate for dark or milk chocolate for a different flavor. Store in an airtight container at room temperature for up to 5 days.