Cinnamon Toast Crunch Cookies
Ingredients
Ingredients
butter (cold, cubed)
115 g
light brown sugar (packed)
100 g
granulated sugar
100 g
egg (cold)
1 piece
vanilla extract
8 g
all-purpose flour
180 g
baking soda
3 g
baking powder
1.5 g
salt
3 g
white chocolate chips
130 g
Cinnamon Toast Crunch cereal
30 g
Instructions
Cream butter and sugars
Cream the cold cubed butter with the brown and white sugars on medium-high speed until it forms a grainy, textured paste.
Add egg and vanilla
Mix in the cold egg and vanilla extract just until combined. Do not over-mix.
Add dry ingredients
Add the flour, baking soda, baking powder, and salt. Mix on low just until the flour streaks disappear.
Fold in mix-ins
Gently fold in the white chocolate chips and half of the cracked cereal squares.
Shape dough portions
Divide into massive 160g+ portions and shape them into tall, rough cylinders like a soda can.
Chill dough
Chill the dough cylinders in the fridge for 30–60 minutes or freezer for 30 minutes until firm but not rock-hard.
Preheat oven
Preheat your oven to 175°C. Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
Bake cookies
Bake for 15-17 minutes or until the sides are golden brown.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen baked or unbaked.
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