Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) Recipe
If you’re in the mood for nostalgia with a modern, gourmet twist, this Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) is going to knock your socks off. Imagine all the warmth and coziness of your favorite childhood cereal, married to the classic comfort of a homemade cookie—now add a kiss of brown butter for an extra layer of richness and you have an unforgettable treat. These cookies boast crisp, cinnamon-sugar exteriors with chewy centers and buttery undertones that will make you want to bake them on repeat. Whether you’re sharing with friends or hoarding them for midnight snacking, this recipe creates those “wow!” moments that spark joy at first bite.
Ingredients You’ll Need
Here’s the best part: the ingredients for this recipe are everyday pantry staples, but they all have a special job to do. Each one is essential for achieving that crave-worthy texture, structure, and signature Cinnamon Toast Crunch flavor you’ll taste in every bite.
- Unsalted butter: Browning the butter adds depth and a nutty aroma that takes these cookies to the next level.
- Granulated sugar: Creates that classic crisp bite on the edges and a bit of sparkle in the cinnamon-sugar coating.
- Brown sugar (packed): Gives chewiness and a touch of toffee-like sweetness to balance the cinnamon spice.
- Large eggs: Bind everything together for a luscious, golden crumb.
- Vanilla extract: Accentuates warmth and enhances all the other flavors in the dough.
- All-purpose flour: The foundation for structure—enough for chew, but not so much that the cookie turns cakey.
- Cornstarch: Adds a subtle softness and helps the cookies stay tender in the center.
- Baking soda: Provides just the right lift for a gourmet cookie texture.
- Baking powder: Works with baking soda for lightness, ensuring cookies don’t get too dense.
- Ground cinnamon: The heart and soul of Cinnamon Toast Crunch—layered into the dough and cinnamon-sugar coating.
- Salt: Makes all the other flavors pop; don’t leave it out!
- Granulated sugar (for coating): Melds with cinnamon and creates a sweet, sparkly shell.
- Fine sea salt (for sprinkling): Optional, but adds a punchy finish that balances the sweetness.
How to Make Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)
Step 1: Brown the Butter
This is where the magic begins! In a large skillet over medium heat, melt your butter and keep stirring—the butter will foam, then turn amber with toasty milk solids forming. As soon as it smells nutty and caramel-like, quickly take it off the heat. Pour into a heat-safe bowl and let it cool for about 20 minutes, so you don’t end up with oily, flat cookies.
Step 2: Cool the Butter
Give your brown butter time to reach room temperature. If you’re eager (aren’t we all?), pop it in the freezer for 10 minutes. Using butter that’s too warm makes the dough spread too much, so patience pays off here.
Step 3: Mix Dry Ingredients
Whisk together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt in a medium bowl. Sifting helps avoid clumps and gives you a super-smooth base for mixing later.
Step 4: Combine Wet Ingredients
Grab a large mixing bowl and add your cooled brown butter, granulated sugar, and brown sugar. Beat until silky and smooth, then blend in the eggs and vanilla extract. The aroma at this stage? Pure heaven!
Step 5: Bring It All Together
Gradually fold the dry ingredients into the wet mixture. Stir until just combined—you want to avoid overmixing, which can toughen the cookies. The dough will be plush and fragrant with cinnamon.
Step 6: Chill the Dough
Wrap your dough tightly in plastic and let it chill in the fridge for at least an hour. This not only helps the flavors deepen but also ensures your cookies keep their dreamy, thick shape as they bake.
Step 7: Mix Cinnamon Sugar Coating
In a small bowl, combine the remaining granulated sugar with ground cinnamon. This mix is what gives each cookie that crunchy Cinnamon Toast Crunch vibe on the outside.
Step 8: Shape and Coat
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Use a big cookie scoop to shape generous dough balls, then roll each one in the cinnamon-sugar coating until totally covered. This step is totally hands-on and so fun—the more cinnamon sugar, the better!
Step 9: Bake
Space out the cookie dough balls (about 2 inches apart) and bake a single tray at a time for about 12 minutes. You’re looking for golden edges with soft, slightly underbaked centers. Let the cookies rest right on the tray for 5 minutes to set up perfectly.
Step 10: Finish with Salt (Optional)
While your cookies are still warm and soft, sprinkle a little flaky sea salt over the top. This optional step brings a fabulous contrast and keeps everyone coming back for “just one more.”
Step 11: Cool and Serve
Transfer the cookies to a wire rack so they can cool completely (if you can wait that long!). Pair them with a cold glass of milk and brace yourself for pure, cozy bliss.
How to Serve Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)
Garnishes
Crumble a handful of actual Cinnamon Toast Crunch cereal over the cookies just before serving for the ultimate nostalgic touch, or dust with extra cinnamon-sugar for sparkle. If you’re serving for a party, a drizzle of vanilla glaze can take them over the top, adding a playful finish.
Side Dishes
A tall, ice-cold glass of milk is the iconic pairing, but don’t stop there! These cookies are wonderful with coffee, spiced chai, or even a scoop of creamy vanilla ice cream for a decadent dessert sandwich that screams comfort.
Creative Ways to Present
Try stacking them in cellophane bags tied with ribbon as gifts, or build a show-stopping cookie board featuring fresh fruit and extra cereal for crunch. You could even serve mini cookies as ice cream sandwich bites at your next gathering—the possibilities are endless with this Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) as your centerpiece.
Make Ahead and Storage
Storing Leftovers
Once they’ve cooled, keep your cookies in an airtight container at room temperature. They stay ultra-soft and delicious for about 3-4 days—if they last that long! Layer them with parchment to prevent sticking and keep them tasting bakery-fresh.
Freezing
Got extra dough? Shape into balls and freeze them on a tray, then transfer to a zip-top bag for up to three months. You can bake straight from frozen—just tack on another minute or two to the baking time. Freezing already baked cookies works too, ensuring fresh-baked flavor anytime you crave it.
Reheating
If your cookies have chilled out for a while, a quick 10-second zap in the microwave brings back their soft, gooey centers. For a crispier edge, try a minute in the toaster oven—just be sure to watch closely, as sugar-heavy cookies can brown fast.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can substitute salted butter, but be sure to reduce the amount of added salt in the recipe so the flavors stay balanced—not too salty, just pure, buttery goodness.
Do I have to brown the butter?
The brown butter truly makes the Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) unique and special, creating that deep, caramelized flavor. If you’re in a rush, you can use regular melted butter, but the taste won’t be as rich or complex.
What’s the best way to keep cookies chewy?
Don’t overbake! Pull the cookies while the centers are still a little soft; carrying over heat will finish cooking them on the tray. Also, storing them in an airtight container or adding a slice of bread will help maintain their signature chew.
Can I add white chocolate chips or nuts?
Absolutely! Feel free to make this Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) your own by adding in white chocolate chips, chopped pecans, or even a swirl of cream cheese frosting for maximum indulgence.
Do I need to chill the dough?
Chilling is key for thick, chewy cookies that don’t overspread in the oven. It also intensifies the brown butter and cinnamon flavors, making your cookies stand out from anything store-bought.
Final Thoughts
If you’re ready to experience all the nostalgia and flavor of your favorite cereal in cookie form, don’t wait—bake up a batch of the Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) and share the joy with someone you love. One bite in, you’ll wonder how you ever lived without them!
Print
Cinnamon Toast Crunch Cookie Recipe (with Brown Butter) Recipe
- Total Time: 1 hour 42 minutes
- Yield: Makes about 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of these Cinnamon Toast Crunch Cookies made with brown butter. These cookies are a perfect blend of sweet, spicy cinnamon flavors and rich, nutty brown butter, creating a treat that’s sure to become a favorite.
Ingredients
For the Brown Butter:
- 1 cup + 2 tbsp unsalted butter
For the Cookie Dough:
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 tbsp vanilla extract
- 2 2/3 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
For Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- Fine sea salt for sprinkling over warm cookies
Instructions
- Brown the Butter: In a large skillet, melt the butter over medium heat until golden brown. Remove from heat and let it cool.
- Mix Dry Ingredients: Sift together flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: Mix brown butter, granulated sugar, and brown sugar. Add eggs and vanilla extract.
- Bring Together: Fold dry ingredients into wet mixture until just combined.
- Chill the Dough: Refrigerate dough for 1 hour.
- Cinnamon Sugar Coating: Mix sugar and cinnamon in a bowl.
- Shape and Coat: Form dough balls, roll in cinnamon sugar mixture.
- Bake: Place on baking sheet and bake at 350°F for 12 minutes.
- Finish with Salt: Sprinkle sea salt on warm cookies.
- Cool and Serve: Transfer to rack to cool completely.
Notes
- Ensure butter is at room temperature before use.
- Chill dough for best results.
- Leave cookies on tray after baking to set.
- Sprinkle with salt for added flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Cinnamon Toast Crunch Cookies, Brown Butter Cookies, Cinnamon Sugar Cookies
