Cinnamon Toast Crunch Cookies
Ingredients
Main
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 (divided, half whole, half crushed)
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.
Mix in 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 15g of cracked cereal squares.
Portion and shape dough
Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
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 to maintain crunch. Cookies can be frozen baked or unbaked.
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