Description
Delightful cookies capturing the nostalgic taste of Cinnamon Toast Crunch cereal with a creamy twist of white chocolate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Cinnamon Toast Crunch cereal, crushed
- 1 cup white chocolate chips
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, scraping down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in the crushed Cinnamon Toast Crunch cereal and white chocolate chips.
- Drop tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden.
- Prepare the icing by mixing the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the icing over completely cooled cookies.
- Enjoy your cookies with a glass of milk or tea!
Notes
Store cookies in an airtight container for 3-4 days at room temperature; refrigerate for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg