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- Posted on: Sunday, August 14, 2022
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How To Make Cinnamon Toast Crunch Bars
Love Pumpkin Here Are Some Of Our Favorite Pumpkin Cookie Recipes
Cinnamon Toast Crunch Pumpkin Cookies made with a cookie mix, canned pumpkin and Cinnamon Toast crunch cereal. Only 5 ingredients needed to make this delicious pumpkin cookie recipe!
School just started yesterday for the 2022-2023 school year. This year I have a senior. How in the world did that happen? Im going to try to just enjoy every minute I have left with this amazing girl at home and not think too much about how much we are all going to miss her next year. The kids are in 12th, 11th, 7th and 6th grade this year. My first year in about 12 years without a kid in elementary school. No worries thoughmy 3 year old will start preschool next week.
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No Bake Cinnamon Toast Crunch Bars Recipe
Turning Cinnamon Toast Crunch cereal into a No Bake Bar Cookie recipe was a total no brainer. They are like a Rice Krispie Treatonly better! Between the crispy cereal squares that are loaded with cinnamon sugar and the melted marshmallow mixture, these Bars cant be beat!
Do you love cereal recipes? Try my Homemade Cookie Crisp Cereal!
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Tips For Making Cinnamon Toast Crunch Bars
- Be sure that you spray the 9×9 pan liberally with non-stick spray before adding the Cinnamon Toast Crunch mixture.
- Press the bars firmly into the pan. This will ensure that the bars hold together well.
- Allow the bars to set up for at least 1 hour before cutting. I prefer 4 hours to overnight but just be sure you arent cutting them too soon.
- Store in an airtight container to ensure that the no bake bars dont get stale.
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- 10 oz.bagmini marshmallows
- 12 oz.boxCinnamon Toast Crunch Cereal
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Can I Really Use Cereal In Cookies
Yes, you can! Ive done it multiple times with other cereals. For instance, my Peanut Butter Ranger Cookies have cornflakes in them. And my Oatmeal Rice Krispie Cookies are loaded with crispy rice cereal.
I had high hopes that these Cinnamon Toast Crunch cookies would work out!
Years ago I made myself a birthday cake using this cereal as a base, so I knew I could bake with it. But, to turn it into a cookie? I wasnt sure anyone had tried that.
So, I googled it. And I stumbled across several recipes online. I did some tweaking, as always, but basically followed the recipe I found at this fun baking site. It looked easy enough.
Lets take a quick look at what youll need to make these chewy, crunchy, tasty cookies.
How To Store Baked Cookies
Finished Cinnamon Toast Crunch Cookies will last in an airtight container at room temperature for 3-5 days. I dont recommend freezing them because it changes the texture of the cereal and it becomes too chewy.
Keep in mind that the marshmallows make these cookies quite delicate. If you happen to be stacking them for storage, consider placing a piece of parchment paper in between each layer.
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Why Do My Pumpkin Cookies Burn On The Bottom But Arent Done In The Middle
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I dont have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray no sticking ever!
How To Store The Cookies
These cinnamon cookies are great served warm or cold. If you dont plan on eating all the cookies right away, its best to store the cookies unfrosted because the cereal will become soft and chewy after sitting on the frosting for a few hours.
When ready to frost and eat, just warm up the frosting for a few moments in the microwave, spread on the cookies, and top with the cereal.
Alternatively, you could also store the cookies frosted and then heat up an individual cookie to slightly soften the frosting and add the cereal topping. Also note that the cookies cant be stacked without marring the frosting once frosted.
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What To Expect From These Cookies
I was absolutely delighted with how these turned out. I absolutely loved the cinnamon-y flavor, sure, but my favorite part was that added bit of crunch on top from the cereal.
The bottoms are crisp, too. Check out the backside of this baked cookie!
I cant figure out how theyre light, flaky, chewy, and crunchy all at the same time. Thats very rare in a cookie.
Maybe its the combination of baking powder and baking soda. . .Im not sure. I am sure Ill be making them again and again. That cinnamon flavor was over the top!
Variations On This Recipe
I absolutely loved these and sure wouldnt want to change much.
The only thing that comes to mind right off the bat is that I might roll them in a cinnamon-sugar combination before baking . That would just send them over the top! You could also throw in some white chocolate chips, if you like.
Another fun addition would be a cream cheese frosting drizzle. If I had been baking these for others, I probably would have gone to the effort. Im guessing they would taste like cinnamon rolls with cream cheese frosting on top. Yum.
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Recipe Tips For Success
- Use a silicone mat. Lining the baking sheet with a silicone baking mat not only helps prevent the bottoms from burning but also helps to prevent the cookies from sticking to the pan. Baking these directly on the pan could result in them sticking due to the melted marshmallows.
- Dont over-bake. Pull the cookies out of the oven just when theyre starting to get crispy on the edges but still soft and gooey in the center. They will set as they cool and the cookies will stay extra soft.
- Add extra marshmallows: If you love extra gooey cookies, press a couple of extra marshmallows into the top of the balls of dough before baking.
Recipe Tips & Variations
- Toss in some cinnamon chips for more cinnamon flavor.
- Drizzle the cookies with white chocolate for a touch more sweetness.
- Let the cookies rest on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool.
- To crush the cereal, place it in a sealed zip top bag and roll over it with a rolling pin.
- Chill the dough overnight for a more intense cinnamon flavor.
- Dont over-bake the cookies or theyll be hard instead of soft and chewy.
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How To Make Cinnamon Toast Crunch Pumpkin Cookies
Preheat the oven to 350° F.
Mix cookie mix, egg, butter, and pumpkin in a medium-sized mixing bowl, and mix well until a dough is formed.
Line or spray the baking sheet, and place 1- inch balls of cookie dough evenly on the baking sheet.
Top each cookie with crushed Cinnamon Toast Crunch.
Bake for 10 minutes.
Remove cookies from the oven and let cookies cool completely before removing them from the baking sheet.
How Do You Soften Butter To Room Temperature
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us arent that prepared or dont think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. Its definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesnt start melting.
I actually prefer to use the defrost setting on my microwave I dont know exactly what that mode does differently, and it takes a little bit longer , but it seems to be easier to get the butter to soften without melting.
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How To Make Copycat Crumbl Cinnamon Toast Crunch Cookies
Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat
Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy andfluffy
Using a large bowl, whisk the flour, cornstarch, cream of tartar, baking powder, baking soda,cinnamon and salt
Gradually beat in the dry ingredients into the wet until a dough has formed
Using a medium ice cream scooper, scoop out a mound of dough into your hand and roll into aball
Gently press the dough balls into a thick disk onto the cookie sheets
Bake in the oven for 10-13 minutes or until a light golden color
Allow to cool completely
Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping
cream until creamy and holds a peak
Scoop the frosting into the piping bag
Using the piping bag, frost a tight circular spiral around the top of the cookie
Sprinkle a few cinnamon toast crunch cereal on top
- Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping
- cream until creamy and holds a peak
- Scoop the frosting into the piping bag
- Using the piping bag, frost a tight circular spiral around the top of the cookie
- Sprinkle a few cinnamon toast crunch cereal on top
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Can I Freeze Cinnamon Toast Crunch Cereal Cookies
Yes! You can freeze the cookies after being baked OR freeze the cookie dough. If freezing the cookies after being baked, let them cool completely. Freeze the baked cookies in a freezer-safe container. When ready to enjoy, remove the cookies from the freezer and let them thaw before enjoying. To freeze the cookie dough, follow the instructions for making the dough. Set the dough into the freezer for about an hour, or until firm. Then, freeze the cookie dough in labeled and dated freezer-safe containers for up to 6 weeks.
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How To Make Cinnamon Toast Crunch Cookies
There’s nothing complicated about these cookies. They’re made with a pretty simple cookie batter with ground cinnamon and crushed Cinnamon Toast Crunch cereal mixed in.
The toughest part is crushing the cereal. I recommend putting it in a Ziplock bag, placing it on a cutting board, and wacking it with a meat tenderizer.
You could also put it in a food processor, but make sure you don’t crush the cereal too much as you want actual pieces and not just crumbs.
For the batter, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a stand mixer or in a bowl with hand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, 3-4 minutes.
Mix in egg and vanilla until just combined.
With the mixer on low, blend in flour mixture until just combined, taking care not to over-mix.
Fold in crushed Cinnamon Toast Crunch cereal.
Line two cookie sheets with parchment paper and scoop about 3 Tbsp cookie dough onto them, about an inch apart.
I think this is easiest to do with a #20 cookie scoop. And if you don’t own any cookie scoops, I recommend purchasing a set for all you cookie size needs .
Bake the cookies for 10-12 minutes, until they’re just turning golden around edges.
Let them cool in the pan for a couple minutes before moving to wire racks to cool completely.
Crumbl Copycat Cinnamon Cookie
- 1/4cupgranulated sugar
- 2teaspoonsground cinnamon
- 2 1/4cupsall-purpose flour
- 1 1/2teaspoonscornstarch
- 1 1/2teaspoonbaking powder
- 1/2teaspoonsalt
- 12tablespoonsunsalted buttervery soft
- 2/3cupgranulated sugar
- 1/2cupbrown sugarpacked
- 1large egg
- 3ouncescream cheese
- 2tablespoonsunsalted butter
- 1/2cupconfectioners’ sugar
- 2tablespoonswhole milk
- 1 1/3cupsCinnamon Toast Crunch Cereal
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How To Make This Recipe
In creating these cookies, I was looking for a crisp exterior to mimic the crispness of the cereal I enjoy eating and snacking on. And I wanted a cookie that’s packed with cinnamon flavor, like in these chewy snickerdoodle cookies.
Of course, I was looking for as much cinnamon sugar flavor as possible to capture the flavors of this breakfast cereal.
Here’s how to make these delicious cinnamon cookies:
Step 1: In the bowl of a stand mixer or electric mixer with the paddle attachment, add the butter, brown sugar and white sugar. Cream together until light and fluffy. This should take about 3-4 minutes
Step 2: Add the egg and vanilla, mixing for another 2 minutes until well combined and creamy. Scrape the bottom and sides of the bowl as needed
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the mixer bowl, stirring on low speed just until combined. Next, add in the crushed cereal and stir
Step 4: Use a cookie scoop to scoop out the cookie dough and place on a baking sheet lined with parchment paper. Place the cookie dough balls next to each other since you’ll be chilling them at this point. Gently press 3-4 pieces of cereal into the tops of each cookie. Cover with plastic wrap and chill overnight in the fridge
Ingredients You Will Need
First well mix up a simple cinnamon sugar for which you will need:
- granulated sugar
Then, we need the ingredients for the crumbl cinnamon cookies:
- all-purpose flour
- cornstarch
- baking powder
- sour cream
- vanilla extract
Finally, well whip a quick cream cheese frosting and top these sweet cookies with a sprinkle of cereal:
- cream cheese
- unsalted butter
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How To Make Cinnamon Toast Crunch Cereal Cookies
These came together so quickly!
Start by preheating your oven to 350 degrees.
Prepare your cookie sheets by placing parchment paper on a couple of them.
Crush your cereal in a medium bowl. I put my into a gallon-sized baggie and smashed it up with a rolling pin. I take great satisfaction in smashing things by hand. Dont judge me.
You will want a fairly fine crumb so the cookies wont be tough.
Set cereal aside.
Cream butter, sugar, egg, and vanilla extract at medium speed until light and fluffy. You can use an electric mixer if you like but I chose to use my stand mixer with paddle attachment.
Note: You can use unsalted butter if you prefer but you will need to add a pinch of salt to the recipe.
Add the dry ingredients. I started with my flour mixture . Then I added the finely crushed Cinnamon Toast Crunch, being careful not to over mix.
Be sure to scrape the sides of the bowl!
Using a cookie scoop, place dough balls on the parchment paper.
Press down lightly with palm and place 3-4 cereal pieces into the top of the dough.
Place in preheated oven and bake for 12 15 minutes.
Remove when lightly golden brown and place cookie sheet on wire rack to cool.
When fully cooled, store in an airtight container or cover with plastic wrap.
I only baked a small batch for myself and froze the rest of the cookie dough balls in the freezer. I call this prepper baking.
Note: This recipe makes 2 1/2 dozen cookies, depending on your scoop size.