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Cinnamon Toast Crunch Cookies with White Chocolate Chips and Cream Cheese Frosting Recipe

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3.9 from 59 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 6 large cookies

Description

Cinnamon Toast Crunch Cookies are irresistibly flavorful treats bursting with cinnamon goodness, loaded with white chocolate chips, and topped with a luscious cream cheese frosting. These cookies combine the crunch of crushed Cinnamon Toast Crunch cereal in the dough and as a garnish for a delightful texture and taste experience, perfect for anyone craving a sweet cinnamon treat.

Ingredients

For the Cookies

  • 3 cups Cinnamon Toast Crunch Cereal, divided
  • 1 1/4 cup All Purpose Flour
  • 3/4 cup Cake Flour
  • 3.3 oz. white chocolate instant pudding mix
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter, cold, cut into cubes
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 Tbsp. vanilla extract
  • 2 large eggs
  • 1 1/2 cups white chocolate chips

For the Cinnamon Sugar Coating

  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon

Cream Cheese Frosting

  • 4 oz. softened cream cheese
  • 4 Tbsp. butter, softened
  • 1 1/4 cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the cookies at the end of the process.
  2. Process Cereal: Place 2 cups of Cinnamon Toast Crunch cereal into a food processor and pulse for about 15 seconds until it becomes crumbly. Set this aside for later use in the dough.
  3. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including the all-purpose flour, cake flour, white chocolate instant pudding mix, cornstarch, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of leavening agents and spices.
  4. Cream Butter and Sugars: Using a stand mixer with the paddle attachment, cream the cold cubed butter with the brown sugar and granulated sugar on medium speed for 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
  5. Add Wet Ingredients: Beat in the eggs and vanilla extract to the creamed butter and sugar mixture until fully incorporated, enriching the dough with moisture and flavor.
  6. Combine Ingredients: Slowly add the dry ingredient mixture to the wet ingredients in the mixer on low speed about a quarter cup at a time. Then fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips, distributing the textures and flavors evenly throughout the dough.
  7. Shape Dough: Portion the dough into 6 large balls to ensure even baking and large, chewy cookies.
  8. Coat with Cinnamon Sugar: In a shallow dish, combine the sugar and cinnamon for the coating. Roll each dough ball thoroughly in this mixture to give the cookies a sweet and spicy crust.
  9. Bake Cookies: Place the cinnamon sugar-coated dough balls on a baking sheet lined with a silicone mat or parchment paper. Bake in the preheated oven for 10-12 minutes until golden and set around the edges.
  10. Prepare Frosting: While the cookies bake, beat together softened cream cheese and butter in a medium bowl using a hand mixer until smooth. Add confectioners sugar, vanilla extract, and salt, mixing until smooth and creamy. Adjust sweetness by adding more powdered sugar if desired.
  11. Crush Remaining Cereal: Put the remaining 1 cup of Cinnamon Toast Crunch cereal into a baggie and crush it lightly, leaving some pieces chunky for garnish.
  12. Cool Cookies: After baking, let the cookies cool on the baking sheet for 15 minutes to firm up, then transfer them to a wire rack to cool completely, which helps the texture set properly.
  13. Frost and Garnish: Once cool, frost each cookie generously with the cream cheese frosting. Sprinkle with the crushed cereal and any leftover cinnamon sugar mixture for added crunch and flavor. Serve and enjoy!

Notes

  • Use instant vanilla pudding mix if you cannot find white chocolate pudding mix as a substitute.
  • For a fancier touch, roll the cookies in Cinnadust instead of plain cinnamon sugar.
  • To make homemade cake flour, mix 14 tablespoons of all-purpose flour with 2 tablespoons of cornstarch and sift twice; use 3/4 cup for this recipe.
  • If cookies feel too gooey after baking, allow them to rest on the baking sheet for at least 15 minutes before transferring to a cooling rack; they also improve in texture if eaten the next day.
  • You can make smaller cookies; just adjust the baking time accordingly to prevent overbaking.
  • For a gluten-free option, replace both all-purpose and cake flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cinnamon-toast-crunch-cookies-with-white-chocolate-chips-and-cream-cheese-frosting-recipe/