Cereal has long been a good snack food – but what if you take that cereal and add it to cookie dough? Cinnamon Toast Crunch cereal in cookies – think about that wonderful cinnamon flavor and crispy texture it would give to a cookie! YUM! A new fall cookie to try.
Mix up the dough and shape it with an ice cream scoop. Place a few extra pieces of cereal on top of each cookie.
Cover the shaped cookies with plastic wrap and place in the refrigerator. To get the maximum cinnamon flavor, you will need to chill the shaped cookies for about 12 hours.
Preheat your oven to 400 degrees and divide the cookie dough between two baking sheets, spacing the cookie dough about 3 inches apart. You may have to bake three batches.
I sprinkled a bit of turbinado sugar on some of mine…I just like that extra crunch and sparkle.
Bake for 14-16 minutes until the edges are golden brown and the cookies are puffy. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Just look at those cookies! They are packed with delicious cinnamon sugar flavor! These would be great with a cup of apple cider or cup of tea.
When you bite into these cookies you get a wonderful soft center with crispy edges.
If you like Cinnamon Toast Crunch cereal, this needs to be added to your “Recipes to Try” list. On a side note, I noticed in the store today, that you can now buy Cinnamon Toast Crunch cinnamon-sugar mixture to be sprinkled on buttered toast or baked goodies. Enjoy!
For the recipe and instructions, plus more photos, click on the link below:
