Get ready to revolutionize your cookie game with the most irresistible treat that combines the nostalgic crunch of your favorite childhood cereal with the decadent richness of white chocolate! These aren't just cookies - they're a flavor explosion that will transport you back to Saturday morning breakfast memories while satisfying your ultimate sweet tooth craving. Imagine biting into a perfectly soft, chewy cookie that's packed with the iconic cinnamon-sugar taste of Cinnamon Toast Crunch and studded with creamy white chocolate chips - it's a dessert that's about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup White Chocolate Chips
- 1 cup Cinnamon Toast Crunch cereal
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture. Continue to mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and baking soda until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the white chocolate chips and Cinnamon Toast Crunch cereal using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but slightly soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious White Chocolate Cinnamon Toast Crunch Cookies with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and soft.
- Crush the Cereal Strategically: For the best texture, lightly crush some of the Cinnamon Toast Crunch to distribute flavor, but leave some whole pieces for extra crunch.
- Chill Option: For even more flavor development, you can chill the dough for 30 minutes before baking.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Watch the Bake Time: Remove cookies when edges are golden but centers still look slightly underbaked - they'll continue cooking on the hot sheet.
- Storage Tip: Store in an airtight container to maintain softness, and they'll stay delicious for up to 5 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 2g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
