Cinnamon Crunch Cookies

 I wanted to make a cookie that used up some Cinnamon Toast Crunch cereal and included cinna-chips which I recently bought to make a copy-cat Cinnaburst Bread from Great Harvest.  I also wanted it to be a small batch - this is just for home use - I'm not baking for the whole neighborhood!

This is what I came up with. And I love it because it also allowed us to use up some leftover sugar cookie frosting and had our Cinnamon Crunch Cookies tasting like cinnamon rolls. Yum!

RECIPE
Cinnamon Crunch Cookies


Ingredients

  • 1 stick (½ cup) sweet cream salted butter

  • ¼ cup granulated white sugar

  • ⅜ cup packed dark brown sugar

  • 1 small egg

  • ½ tsp Mexican vanilla extract

  • 1 cup all-purpose flour

  • ½ tsp baking soda

  • ½ tsp cornstarch

  • ½ tsp cinnamon

  • 1 cup Cinnamon Toast Crunch cereal (crushed into small crumbs)

  • ¼ cup cinna-chips


Preparation

  1. Preheat the oven to 350 degrees Fahrenheit. Line the baking sheet with parchment paper.

  2.  Cream butter and sugar in a large bowl (about 2 minutes). 

  3. Mix in egg and vanilla extract. 

  4. Add flour, baking soda, cornstarch and cinnamon. Mix until just combined.

  5. Fold in the crushed cereal and cinna-chips.

  6. Scoop and bake: I use a cookie scoop. It made exactly 18 even sized cookies.

  • For soft cookies - bake 10-12 minutes.
  • For a firmer crispier cookie, bake about 14-16 minutes
  • Cool on a baking sheet.

OPTIONAL: frost for a cinnamon roll taste!


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