These white chocolate chip cookies are also cinnamony thanks to the addition of Cinnamon Toast Crunch cereal!
Christmas should be an official celebration of cookies. Every year hundreds of recipes pop up all over the web and the endless choices make for a difficult decision on which to make yourself. I tend to make a few stand-by’s along with some new additions. This year these rose to the top of my newbie list – how can you go wrong with Cinnamon Toast Crunch as an ingredient?? And the perfect cookie in order to incorporate the bag of holiday swirled white chocolate chips I’ve been saving.
These cookies have a great taste. The cinnamon and white chocolate combination is perfect. My only problem is that the bigger cereal pieces are a little chewy, in a stale way, and I definitely used a fresh box. Not a big complaint but next time I may either to crush it into much smaller pieces, maybe even throw it into a food processor, or nix the cereal all together and just add cinnamon to the mix. Cinnamon Toast Crunch would still be the inspiration!
WHITE CHOCOLATE CINNAMON TOAST CRUNCH COOKIES
Ingredients:
2 sticks softened butter
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp vanilla extract
2-1/2 cups flour
1 cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 tsp baking powder
1/2 tsp salt
1 bag white chocolate chips (I used the holiday swirls)
Directions:
- Preheat oven to 350 degrees. In a stand mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined.
- In a large bowl combine the flour, Cinnamon Toast Crunch cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined.
- With a medium cookie scoop, scoop dough and place onto a silicone lined baking sheet 1-1/2 inches apart.
- Bake for 9-12 minutes or until edges just start to turn golden brown.
- Let cool for 5 minutes on baking sheet then transfer to a cooling rack.
Source: Picky Palate
