These Cinnamon Toast Crunch Cookies are chewy, packed with brown butter flavor, and loaded with crunchy cereal for the perfect nostalgic treat.

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In a saucepan over medium heat, melt the butter and continue to cook until it turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.
In a large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well combined.
Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Fold in crushed Cinnamon Toast Crunch cereal and white chocolate chips, if using.
Cover the dough and chill in the fridge for at least 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crushing the cereal too finely will reduce the crunch—keep some texture for best results.
White chocolate chips add sweetness, but can be skipped for a more cinnamon-forward flavor.
Dough can be made ahead and refrigerated for up to 48 hours.