Cinnamon Toast Crunch Cookies
Equipment
Ingredients
Main Ingredients
cold butter (cold, cubed)
115 g
light brown sugar (packed)
100 g
white granulated sugar
100 g
large egg (cold)
1 piece
vanilla extract
7.5 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 for 3-4 minutes 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 chocolate chips and cereal
Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
Shape and chill dough
Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls. 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 350°F (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. If 15 minutes is over and the cookies aren’t golden brown, put them in for a little longer.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen baked or unbaked.
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