Ingredients
For the Cookies
- 3 cups Cinnamon Toast Crunch Cereal, divided
- 1 1/4 cups All-Purpose Flour
- 3/4 cup Cake Flour
- 3.3 oz. white chocolate instant pudding mix
- 1 1/2 tsp. ground cinnamon
- 1 tsp. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 Tbsp. vanilla extract
- 2 large eggs
- 1 1/2 cups white chocolate chips
For the Cinnamon Sugar Coating
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
Cream Cheese Frosting
- 4 oz. softened cream cheese
- 4 Tbsp. butter, softened
- 1 1/4 cups confectioners sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the cookies.
- Process Cereal: Place 2 cups of Cinnamon Toast Crunch cereal into a food processor and pulse for about 15 seconds until crumbly. Set aside this crushed cereal for later use in the dough.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, white chocolate instant pudding mix, corn starch, baking soda, baking powder, ground cinnamon, and salt until well combined.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter with brown sugar and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until fully combined.
- Combine Dry Ingredients and Add-ins: On low speed, gradually add the dry mixture to the wet ingredients in about 1/4 cup increments, then gently fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips.
- Form Cookie Dough Balls: Portion the dough into 6 large balls for big, indulgent cookies.
- Coat Dough Balls: In a shallow dish, combine sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture to evenly coat the surface.
- Bake Cookies: Place the coated dough balls on a baking sheet lined with a silicone mat or parchment paper. Bake in the preheated oven for 10-12 minutes until edges are set and slightly golden.
- Prepare Cream Cheese Frosting: While cookies bake, beat the softened cream cheese and butter in a medium bowl until creamy. Gradually mix in powdered sugar, vanilla extract, and salt until smooth and spreadable. Adjust sweetness by adding more powdered sugar if desired.
- Crush Remaining Cereal: Place the remaining 1 cup of Cinnamon Toast Crunch cereal in a baggie and crush it roughly, leaving some larger pieces for texture.
- Cool Cookies: Allow baked cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Frost and Garnish: Once cooled, spread cream cheese frosting over each cookie. Sprinkle cookies with crushed cereal and a little extra cinnamon-sugar mixture for garnish and extra crunch.
Notes
- Using both all-purpose and cake flour creates a tender but sturdy cookie texture.
- Cold butter helps create a slightly denser cookie with good chewiness.
- Instant pudding mix adds moisture and subtle flavor without extra liquid.
- If you don’t have a food processor, crush cereal by placing it in a sealed plastic bag and rolling over it with a rolling pin.
- For softer cookies, reduce baking time slightly.
- Store cookies in an airtight container in the refrigerator to keep the frosting fresh.
- Let cookies come to room temperature before serving for the best flavor and texture experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
