Why You’ll Love This Recipe

Cinnamon Toast Crunch Cookies with brown butter are a dreamy fusion of nostalgic cereal flavor and rich, gourmet cookie texture. The brown butter adds depth and nuttiness, while crushed Cinnamon Toast Crunch gives each bite a sweet cinnamon crunch. These cookies are crispy on the edges, chewy in the middle, and packed with flavor, making them perfect for cereal lovers and cookie enthusiasts alike.

ingredients

Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

unsalted butter (for browning)light brown sugarsugareggsvanilla extractall-purpose flourbaking sodabaking powdersaltcrushed Cinnamon Toast Crunch cerealwhole Cinnamon Toast Crunch pieces (for topping)

directions

Brown the butter in a saucepan over medium heat, stirring frequently until golden and fragrant with brown bits at the bottom. Remove from heat and let cool for 10–15 minutes.

In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar. Mix until smooth.

Add eggs and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually stir the dry ingredients into the wet mixture until a dough forms.

Fold in crushed Cinnamon Toast Crunch cereal until evenly distributed.

Scoop dough balls onto a parchment-lined baking sheet, spacing them a few inches apart.

Gently press a few whole cereal pieces on top of each dough ball for a fun visual touch.

Chill the dough balls for at least 30 minutes in the refrigerator.

Preheat the oven to 350°F (175°C) and bake for 10–12 minutes, or until edges are golden and centers are just set.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 20 cookies.Preparation time: 25 minutes (including browning butter)Chilling time: 30 minutesBaking time: 10–12 minutesCooling time: 10 minutesTotal time: ~1 hour 15 minutes

Variations

Add white chocolate chips for extra sweetness.

Mix in chopped pecans for a nutty crunch.

Swap some of the flour with graham cracker crumbs for a twist.

Drizzle with a simple glaze of powdered sugar and milk for added indulgence.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days.Refrigerate for up to 1 week or freeze for up to 2 months.To reheat, microwave for 8–10 seconds or warm briefly in a 300°F oven.

FAQs

Can I use regular butter instead of browning it?

Yes, but brown butter gives a rich, nutty flavor that elevates the cookies.

How do I crush the cereal?

Use a zip-top bag and rolling pin or pulse gently in a food processor.

Why chill the dough?

Chilling helps prevent spreading and enhances the texture.

Can I make the dough ahead of time?

Yes, dough can be refrigerated for up to 48 hours before baking.

Can I double this recipe?

Absolutely, it scales well—just make sure to chill larger batches thoroughly.

Are these cookies super sweet?

They’re sweet but balanced by the brown butter and spice from the cereal.

Do I need to add whole cereal on top?

It’s optional but adds a great look and extra crunch.

What texture are these cookies?

They’re crisp on the edges, chewy in the center.

What kind of sugar works best?

A mix of light brown and granulated sugar gives the best texture and flavor.

Is there cinnamon in the dough?

No need—Cinnamon Toast Crunch brings all the cinnamon flavor needed.

Conclusion

Cinnamon Toast Crunch Cookies with brown butter are a fun, flavorful twist on a classic cookie. With a deep, nutty base and crunchy cinnamon sweetness, they’re sure to satisfy both your inner child and your grown-up taste buds. Perfect for sharing—or keeping all to