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Cinnamon Toast Crunch Cookies

Cinnamon Toast Crunch Cookies are soft and chewy cinnamon sugar cookies with crushed cereal baked right in. All the flavors of your favorite childhood cereal in a cookie!

Love cinnamon sugar? Make sure to try my Brown Sugar Cinnamon Cookies too!

Cinnamon Toast Crunch Cookies Are a Cinnamon Sugar Lovers Dream Cookie!

I have a feeling that I have some Cinnamon Toast Crunch fans here. I would say it’s a top tier cereal FOR SURE. And while you can enjoy a bowl with milk, why stop there?

This easy cookie recipe not only incorporates the flavors of cinnamon toast, you mix crushed cereal right into the cookie dough! Talk about a game changer!

These are soft, buttery cookies, made with the crushed cereal for that authentic flavor, as well as ground cinnamon to really amp up the flavor. AND if you’re feeling a little extra, drizzle them with white chocolate for a touch more sweetness, plus a pretty presentation!

Cinnamon toast cookie broken in half


  • Cinnamon Toast Crunch cereal: You will crush some of the cereal, and leave some uncrushed to fold into the cookie dough at the end.
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Baking powder
  • Kosher salt
  • Ground cinnamon
  • All purpose flour
  • White chocolate chips to melt for a pretty drizzle
Cinnamon Toast Crunch Cookies and cereal in a measuring cup collage


This is a pretty straight-forward cookie recipe, with the addition of the sweet cereal! You will add that in in two different ways: crushed for flavor and texture, and then uncrushed for more texture and a rustic look with the pieces poking out after they bake!

  1. Crush 3 cups of Cinnamon Toast Crunch. You can do this in a large zip-top bag with a rolling pin, or you can do this step in a food processor or blender. Set aside the remaining cup of cereal to fold in at the end.
  2. Mix together the butter and sugar until light and fluffy. Add in the eggs, vanilla, baking powder, salt and cinnamon, and mix until smooth, making sure to scrape the sides of the bowl so everything gets mixed in well.
  3. Add in the flour and mix on low until just combined and then mix in the crushed cereal until evenly incorporated.
  4. Finally stir in the reserved cup of uncrushed cereal.
  5. Drop the dough on a parchment lined baking sheet using a medium cookie scoop. Bake for 9 – 10 minutes until edges begin to golden and the tops are just set. You can leave them to cool on the baking sheet for a few minutes if they are soft, or just transfer to a wire rack to cool completely.
  6. If you’re going to drizzle white chocolate on top, just melt it and drizzle! I melt mine in the microwave, stirring every 20 seconds. And to get a pretty drizzle you can use a piping bag, or simply a zip-top bag with the corner snipped off.
cinnamon cookies drizzled with white chocolate from above

How To Store These Cookies:

Store these airtight at room temperature for up to 3 days for best freshness!

You can also freeze them airtight for up to 30 days after they’re baked, as well. If you would like to freeze the dough before baking, that is also an option. Check out my post on How To Freeze Cookie Dough for all my tips and tricks!

Here are some more cereal inspired treats you will love!

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cinnamon toast crunch cookie on a cooking rack

Cinnamon Toast Crunch Cookies

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


Cinnamon Toast Crunch Cookies are buttery, soft and loaded with your favorite cinnamon sugar cereal crushed right into the dough!


  • 4 cups Cinnamon Toast Crunch cereal, divided
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoon ground cinnamon
  • 2 cups all purpose flour
  • *optional: 1/2 cup white chocolate chips to melt for drizzle


  1. Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
  2. Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
  5. Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 – 10 minutes until edges begin to golden.
  6. Transfer to a wire rack to cool completely.
  7. If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.


To drizzle easily, put the melted chocolate in a small zip-top bag and snip off the corner.

You can omit adding in the extra 1 cup of Cinnamon Toast if you would prefer to not have that chewy texture.

Store airtight at room temperature for up to 3 days.



  • Serving Size: 1 cookie
  • Calories: 174
  • Sugar: 10.5 g
  • Sodium: 85.5 mg
  • Fat: 8.9 g
  • Carbohydrates: 22.1 g
  • Protein: 2.1 g
  • Cholesterol: 35.8 mg

Keywords: cookies and cups, cookie recipe, cinnamon toast crunch, cereal, cinnamon sugar

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43 comments on “Cinnamon Toast Crunch Cookies”


    This recipe is perfect for me! I have limited use of my hands and love cinnamon toast crunch! It was easy, especially for a person that doesn’t bake often. (Sorry!) These are delicious! And just sweet enough without any change or drizzle. I did crush to more of a powder though.

  2. The flavour of the cookies is good but the texture of the cereal is way too chewy. If I made them again I would use the food processor and grind the cereal into a fine powder or crumbs.

  3. Fun to make, nostalgic flavor. I added more cinnamon than called for just to give the cookies an extra punch and baked mine for 12 minutes.

    The flavor is fine and the treat is not extra sweet, which I enjoy. I don’t really like the chewiness of the cereal pieces after they baked inside the cookie. If I make again I will smash the cereal to absolute smithereens instead of just crunching them a little.

    Thanks for the recipe! I had fun making it.

  4. Scoured the web for something to make with the remainder of a box of this stuff. These cookies turned out awesome!! They’re off to a bake sale this weekend. 🙂 Thanks for sharing this!

  5. I RUSHED out and bought 6 boxes of Chocolate Toast Crunch the week it came out. Alas, it has a horrible health-food texture and NO ONE will eat it. With five cereal (Especially Cinn Tst Crunch) loving, chocolate loving people that’s hard to believe. I’m going to try your cookies to hide the cereal’s texture. Thanks!

  6. I came across this recipe via Pinterest and with this cereal being my boyfriend’s favorite, I knew I HAD to make them. They were amazing! They lasted 1 whole day and he is already asking me to make them again! Thanks for the recipe!

  7. Oooh these look delicious ! I am a huge fan of all things cinnamon (and of cereals as well) so I will definitely give these a go 🙂 Thank you for the recipe !

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