These Cinnamon Toast Crunch Cookies are truly remarkable — soft, chewy pudding-style cookies studded with real pieces of cinnamon-y cereal in every bite.
Lately I’ve been unexpectedly inspired by cereal, and that curiosity has led to some delicious experiments. One reader asked me to create recipes featuring Cinnamon Toast Crunch, and since it’s one of my favorites too, I knew I had to try. These cookies evolved from a recipe in my cookbook with a few tasty tweaks, and the result is incredibly satisfying.
What sets these apart is the pudding mix added to the dough. Pudding cookies are great because the dry instant pudding mix lends moisture, tenderness and structure to the dough — and best of all, you typically don’t need to chill the dough. Just stir the dry pudding powder in with the other dry ingredients and you’re almost ready to bake.
The rest of the ingredients are familiar: butter, light brown sugar and granulated sugar for depth and chew, an egg plus an extra yolk for richness, vanilla, baking soda and a pinch of salt. I add ground cinnamon to boost that Cinnamon Toast Crunch profile, and an ingredient many people overlook — milk powder (instant milk) — which enhances creaminess, sweetness and texture. It’s not the same as malted milk powder, so use plain instant milk powder if possible; it makes these cookies tender and chewy.
I like to crush the cereal into a mix of fine and coarse pieces so the texture varies throughout each cookie. During baking the cereal softens slightly and picks up more chew, which I enjoy — it makes each bite sweet, cinnamony and pleasantly textured.
Chewy, cinnamon-forward and slightly crunchy, these Cinnamon Toast Crunch Cookies are easy to make and perfect for cereal lovers looking for something playful and delicious.
Print Recipe
Cinnamon Toast Crunch Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 Tbsp milk powder (also known as instant milk, not malted milk powder)
- 1 box (3.4 oz) instant dry vanilla pudding mix just the dry powder, do not prepare
- 2 cups Cinnamon Toast Crunch cereal crushed (mix of finely and coarsely crushed)
For Cinnamon Sugar Coating:
- 1/2 tsp ground cinnamon
- 1/4 cup granulated white sugar
Instructions
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. In a small bowl, combine the cinnamon sugar coating and set aside.
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In a large bowl or stand mixer, cream the softened butter with both sugars until smooth, about 1 minute. Add the egg and beat until combined, then add the egg yolk and vanilla, scraping the bowl as needed. Stir in baking soda, salt, cinnamon, flour, milk powder, dry vanilla pudding mix and 2 cups of the crushed cereal. Mix on low speed just until combined.
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Using a cookie scoop or spoon, portion tablespoon-sized balls of dough and quickly roll each in the cinnamon sugar (a light coating is fine). Place the dough balls about 2 inches apart on the prepared baking sheets.
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Bake 8–10 minutes, rotating pans halfway through for even baking, until set. Let cookies cool briefly on the baking sheets (about 10 minutes) before transferring to wire racks to cool completely. Store cooled cookies airtight at room temperature. The cereal will soften over time within the cookie.
Notes
These Cinnamon Toast Crunch Cookies are delightful — chewy, cinnamon-packed and full of cereal goodness. You’re going to love them.
Have a super sweet day!
xo, Hayley