Description
Soft and chewy Cinnamon Toast Crunch Cookies made with brown butter and cinnamon toast crunch cereal and then drizzled with a cinnamon scented white chocolate!
Ingredients
- 1/2 Cup (113g) Unsalted Butter, browned
- 1 Cup + 2 Tablespoon (134g) All-Purpose Flour
- 1 Cup (41g) Cinnamon Toast Crunch Cereal, finely ground
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Fine Salt
- 1/8 Teaspoon Baking Powder
- 1/3 Cup (67g) Brown Sugar, packed
- 1/3 Cup (67g) White Sugar
- 1 Whole Large Egg, room temp
- 1 Teaspoon Vanilla Extract
- 2 Ounces (56g) White Chocolate Bar + A Pinch of Cinnamon, melted
- A small handful of crushed Cinnamon Toast Crunch Cereal to sprinkle on top
Instructions
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 5 to 7 minutes. Be careful not to burn it.
- Cool - Immediately transfer to a small glass bowl, making sure to scrape all the brown bits from the bottom of the pan. Place in the fridge for 15 minutes to cool slightly.
- Combine Dry Ingredients - Finely pulse or grind your cinnamon toast crunch cereal in a food processor or grinder. In a medium bowl, combine together the pulverized cinnamon toast crunch cereal, all-purpose flour, baking soda, cinnamon, salt and baking powder. Set aside.
- Combine Wet Ingredients - In a large mixing bowl, whisk together the cooled brown butter (ok if it's still a little warm), brown sugar and white sugar. Then add an egg and vanilla extract and whisk until thick and pale in color. If you're using an electric mixer, whisk on medium high speed for 2 minutes. If whisking by hand, whisk for 3 minutes.
- Combine Wet & Dry Ingredients - Sift flour mixture into the wet ingredients and gently stir until combined. Discard any larger pieces of cereal. At this point, you can also fold in 1/3 cup or a scant 1/2 cup of white chocolate chips into the cookie batter if you'd like.
- Chill - Cover with plastic wrap and chill for 20 minutes. This will make it easier to scoop and roll.
- Scoop, Roll & Chill Again - Using a large cookie scoop (#20 scoop, which holds 3 tablespoons), scoop cookie dough balls onto a parchment lined baking sheet. You should get about 9 cookies. Cover and chill for an additional 40 minutes or for up 48 hours.
- Preheat Oven + Prep Pan - Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line a baking sheet with parchment paper.
- Bake - Place 4 to 5 dough balls onto the prepared pan and bake for 10 to 11 minutes.
- Cool Cookies - Let cookies sit on the baking tray for 1 minute and then transfer to a wire rack to cool.
- Garnish & Serve - Transfer finely chop white chocolate into a heatproof bowl and melt over a pot of simmering water or in the microwave in 20 second intervals. If you'd like, stir in a pinch of cinnamon. Drizzle chocolate over the tops of the cookies and then top with some crushed cinnamon toast crunch cereal. Serve and Enjoy!!
Notes
Use a food processor or grinder to pulverize the Cinnamon Toast Crunch Cereal. We want it as fine as possible because the larger pieces of cereal turns into a weird chewy texture when baked.
- Prep Time: 30 Minutes
- Chill Time: 1 Hour
- Cook Time: 10 to 11 Minutes