These Cinnamon Toast Crunch Cookies with Brown Butter are a nostalgic, bakery-style treat that you can whip up in no time. Imagine a soft, chewy cookie packed with crushed Cinnamon Toast Crunch cereal, infused with the deep, nutty flavor of browned butter, and finished with a touch of cinnamon sugar magic. They’re buttery, slightly crisp on the edges, tender in the center, and bursting with sweet cinnamon flavor. If you’re looking for a cookie that’s bold, unique, and ready to impress — this is it. Best part? They’re surprisingly easy to make, even on a weeknight!

Why You’ll Love This Recipe

Brown Butter Bliss: Browning the butter is a simple step that brings an incredibly rich, caramel-like flavor to the cookies. It’s a game-changer.
Perfect Texture: Crispy edges, gooey centers, and that signature cereal crunch folded right in. This cookie nails every bite.
Nostalgic but Elevated: It takes your favorite childhood cereal and turns it into something sophisticated but still totally fun.
Quick and Easy: No stand mixer required. Just a few bowls, a whisk, and your favorite baking sheet.

Ingredients You’ll Need

Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)

Cinnamon Toast Crunch cereal: Crushed slightly, this is the star of the show — it adds crunch, cinnamon flavor, and a little sweetness.
Unsalted butter: Browning it adds depth and a toasty aroma that pairs beautifully with the cereal.
Brown sugar: For that chewy texture and extra richness.
Granulated sugar: Helps balance the moisture from the brown sugar and creates those golden cookie edges.
Eggs: Binds everything together and adds structure. Room temperature is ideal for even mixing.
Vanilla extract: Always go for the real stuff — it brings out the warm, cozy flavors in the cookie.
All-purpose flour: Your base. Don’t overpack the flour — spoon it into your measuring cup to avoid dry cookies.
Baking soda: For lift and a little spread.
Salt: Just a pinch makes all the sweet flavors pop.
Cinnamon: Enhances the cereal flavor and gives the dough a spiced boost.
Optional cinnamon sugar topping: Adds sparkle and a sweet crunch on top.

Variations

Stuffed with Marshmallow: Add a mini marshmallow in the center of each dough ball for a gooey surprise.
Gluten-Free Version: Use a 1:1 gluten-free baking flour and gluten-free cinnamon cereal.
White Chocolate Twist: Fold in some white chocolate chips — they melt into the dough and play perfectly with the cinnamon.
Dairy-Free Swap: Use a dairy-free butter alternative that browns well, and opt for a plant-based cereal.

How to Make Cinnamon Toast Crunch Cookies (with Brown Butter)

Step 1: Brown the Butter

Melt your butter in a saucepan over medium heat. Stir continuously until it foams and turns a golden amber color, with a nutty aroma. Remove from heat and let it cool slightly.

Step 2: Mix Wet Ingredients

In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until combined. Add eggs and vanilla extract, and mix until smooth and glossy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined — don’t overmix.

Step 4: Fold in the Cereal

Add the crushed Cinnamon Toast Crunch cereal and stir until evenly distributed. The pieces should stay mostly whole, so fold gently.

Step 5: Chill the Dough

Cover the dough and chill it for at least 30 minutes. This helps the cookies hold their shape and deepens the flavor.

Step 6: Bake

Preheat your oven to 350°F (175°C). Scoop the dough onto a lined baking sheet. Sprinkle a little cinnamon sugar on top if desired. Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.

Step 7: Cool and Enjoy

Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. This allows them to set up perfectly while staying soft in the center.

Pro Tips for Making the Recipe

Don’t Skip the Chill: Even a 30-minute rest in the fridge makes a noticeable difference in texture and flavor.
Use Fresh Cereal: Stale cereal will give you a soggy cookie — you want those pieces to stay crunchy after baking.
Crush with Care: Gently crush the cereal with your hands or a rolling pin. You want texture, not dust.
Weigh Your Ingredients: If you can, use a kitchen scale for flour and sugar. Too much flour is the fastest way to a dry cookie.

How to Serve

These cookies shine on their own, but here are some delicious ways to enjoy them even more:

With Milk

Dip them in cold milk for the ultimate nostalgic experience — they soak just enough to soften without falling apart.

Cookie Ice Cream Sandwich

Scoop vanilla or cinnamon ice cream between two cookies for a dreamy dessert.

Cookie Crumble Topping

Crumble leftover cookies over ice cream or yogurt for a cinnamon crunch topping.

Morning Treat

Pair with your morning coffee or a chai latte. The warm spices are perfect for an early pick-me-up.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain softness.

Freezing

You can freeze the dough or baked cookies. Scoop dough into balls, freeze on a tray, then transfer to a freezer bag — they’ll last up to 3 months.

Reheating

Warm baked cookies in the microwave for about 10 seconds to bring back their fresh-from-the-oven softness.

FAQs

Can I make the dough ahead of time?
Absolutely. You can make the dough up to 48 hours in advance. Just store it covered in the fridge and let it soften slightly before scooping.

Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure to use a large enough bowl and chill in batches if needed.

Why are my cookies spreading too much?
This usually means your butter was too warm or the dough didn’t chill long enough. Chill the dough and use cool baking sheets.

Can I use cereal dust instead of crushed pieces?
It’s best to use crushed whole pieces. The dust won’t give the same crunchy texture and can make the cookies overly sweet.

Final Thoughts

These Cinnamon Toast Crunch Cookies with Brown Butter are the kind of dessert that makes people ask, “What’s in this?!” They’re cozy, crunchy, sweet, and a little bit fancy without being fussy. Perfect for weeknights, cookie swaps, or just a Tuesday craving, this recipe brings big flavor with minimal effort. Give them a try — you’ll be hooked after the first bite.

Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)