Cinnamon Toast Crunch Sandwich Cookies Recipes
CINNAMON TOAST CRUNCH COOKIES
Cinnamon Toast Crunch Cookies are buttery, soft and loaded with your favorite cinnamon sugar cereal crushed right into the dough!
Provided by Shelly
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
- Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
- Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
- Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
- Transfer to a wire rack to cool completely.
- If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 174 calories, Sugar 10.5 g, Sodium 85.5 mg, Fat 8.9 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 0.8 g, Protein 2.1 g, Cholesterol 35.8 mg
CINNAMON TOAST CRUNCH™ SANDWICH COOKIES
Treat your family to crisp sandwich cookies filled with creamy Cinnadust™ studded frosting. This Cinnamon Toast Crunch™ cookie recipe is made all the more decadent by white vanilla baking chips and Cinnamon Toast Crunch™ Frosting. And it only takes 20 minutes to prep!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
- In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Sandwich Cookie, Sodium 220 mg, Sugar 34 g, TransFat 0 g
CINNAMON TOAST CRUNCH™ FROSTED COOKIE BARS
Let's turn a beloved breakfast cereal into a decadent dessert! These easy-to-make cookie bars are loaded with Cinnamon Toast Crunch™ Cinnadust™ flavor. And we didn't stop there. Cream cheese added into the Cinnamon Toast Crunch™ cookie mix really takes this dessert to the next level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms.
- Spread cookie dough evenly in bottom of pan.
- Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting on top of bar. Sprinkle cereal pieces on top. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g
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