What the heck is this?
Imagine if your favorite Saturday morning cereal did a collab with a fancy bakery. That’s what these Cinnamon Toast Crunch Cookies with Brown Butter are all about. They’re chewy, crispy at the edges, packed with cinnamon sugar magic, and made grown-up with rich, nutty brown butter. Oh, and yes — they’ve got actual Cinnamon Toast Crunch cereal in them. These are sweet, toasty, a little nostalgic, and absolutely perfect with a cold glass of milk or a hot coffee. Whether you’re impressing friends or just living your best solo dessert life, these cookies are pure cereal-box-meets-cookie-jar happiness.
Why You’ll Love This Recipe
– Brown butter = flavor level: expert
– Cinnamon Toast Crunch inside and on top
– Chewy centers, crisp edges, and buttery richness
– No chilling needed (but you can if you wanna)
– Smells like a hug from the 90s
– Easy to make, impossible to forget
The Good Stuff You’ll Need
For the Brown Butter Base:
– 1 cup (2 sticks) unsalted butter
– 1 1/4 cups light brown sugar, packed
– 1/4 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
Dry Ingredients:
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
Crunch Factor:
– 2 cups crushed Cinnamon Toast Crunch cereal (divided: 1.5 cups in dough, 0.5 for topping)
– Optional: 1/2 cup white chocolate chips or cinnamon chips for an extra boost
Let’s Do This
Step 1: Brown That Butter
Melt the butter in a saucepan over medium heat. Keep stirring as it foams, sizzles, and starts to brown — you want golden bits at the bottom and a nutty smell. Once it’s browned, pour it into a large mixing bowl and let it cool for about 10 minutes.
Step 2: Mix the Wet Stuff
Whisk the brown butter with both sugars until smooth and glossy. Add in the eggs and vanilla and mix until the texture looks creamy and emulsified — about 1 minute.
Step 3: Add the Dry Goods
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly mix the dry ingredients into the wet until just combined. Fold in 1.5 cups of crushed Cinnamon Toast Crunch (and chips, if using).
Step 4: Shape & Top
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough into ~2-tablespoon balls. Press each one slightly and roll or sprinkle the tops with the remaining crushed cereal for that epic crunch.
Step 5: Bake to Glory
Bake for 10–12 minutes until the edges are golden and the centers still look a little soft — they’ll finish setting as they cool. Let them chill on the pan for 5 minutes before transferring to a rack (if you can wait that long).
Serving Suggestions
– Milk dunking is non-negotiable
– Try sandwiching marshmallow fluff or cream cheese frosting between two
– Crumble over vanilla ice cream with caramel drizzle = next-level
Switch It Up
– Sub in Fruity Pebbles or Cap’n Crunch for a different cereal vibe
– Use browned salted butter and skip the extra salt for a savory-sweet twist
– Add a dash of nutmeg or cardamom for bakery-style depth
– Make them jumbo bakery-style by using a 1/4 cup scoop and baking a few minutes longer
Make-Ahead Tips
– Brown the butter up to 3 days ahead and store it chilled
– Dough can be made ahead and stored in the fridge for 2 days or frozen up to 2 months
– Freeze pre-scooped cookie dough and bake straight from frozen (just add 2–3 minutes to bake time)
Questions People Actually Ask
Q: Do I have to brown the butter?
A: Technically no — but you’d be missing out on all that toasty caramel flavor. It’s worth it.
Q: Can I use other cereal?
A: Yes, just stick to something that holds up in baking. Cinnamon Toast Crunch is ideal because it stays crispy and packs flavor.
Q: Can I make these gluten-free?
A: Yup. Sub in a good 1:1 GF flour and use a GF-friendly cinnamon cereal.
Q: How do I store them?
A: Airtight container at room temp for up to 4 days. Or freeze baked cookies for up to a month — just reheat in the oven for a fresh-out-the-oven vibe.
Cinnamon Toast Crunch Cookie Recipe (with Brown Butter): Your Childhood Cereal Just Grew Up
- Total Time: 14 minute
- Yield: ~24 cookies
Description
Imagine if your favorite Saturday morning cereal did a collab with a fancy bakery. That’s what these Cinnamon Toast Crunch Cookies with Brown Butter are all about. They’re chewy, crispy at the edges, packed with cinnamon sugar magic, and made grown-up with rich, nutty brown butter. Oh, and yes — they’ve got actual Cinnamon Toast Crunch cereal in them. These are sweet, toasty, a little nostalgic, and absolutely perfect with a cold glass of milk or a hot coffee. Whether you’re impressing friends or just living your best solo dessert life, these cookies are pure cereal-box-meets-cookie-jar happiness.
Ingredients
For the Brown Butter Base:
– 1 cup (2 sticks) unsalted butter
– 1 1/4 cups light brown sugar, packed
– 1/4 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
Dry Ingredients:
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
Crunch Factor:
– 2 cups crushed Cinnamon Toast Crunch cereal (divided: 1.5 cups in dough, 0.5 for topping)
– Optional: 1/2 cup white chocolate chips or cinnamon chips for an extra boost
Instructions
Step 1: Brown That Butter
Melt the butter in a saucepan over medium heat. Keep stirring as it foams, sizzles, and starts to brown — you want golden bits at the bottom and a nutty smell. Once it’s browned, pour it into a large mixing bowl and let it cool for about 10 minutes.
Step 2: Mix the Wet Stuff
Whisk the brown butter with both sugars until smooth and glossy. Add in the eggs and vanilla and mix until the texture looks creamy and emulsified — about 1 minute.
Step 3: Add the Dry Goods
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly mix the dry ingredients into the wet until just combined. Fold in 1.5 cups of crushed Cinnamon Toast Crunch (and chips, if using).
Step 4: Shape & Top
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough into ~2-tablespoon balls. Press each one slightly and roll or sprinkle the tops with the remaining crushed cereal for that epic crunch.
Step 5: Bake to Glory
Bake for 10–12 minutes until the edges are golden and the centers still look a little soft — they’ll finish setting as they cool. Let them chill on the pan for 5 minutes before transferring to a rack (if you can wait that long).
Notes
– Milk dunking is non-negotiable
– Try sandwiching marshmallow fluff or cream cheese frosting between two
– Crumble over vanilla ice cream with caramel drizzle = next-level
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: ~190 kcal per serving
- Fat: ~10g
- Carbohydrates: ~23g
- Protein: ~2g