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Cinnamon Toast Crunch Cookies with Cereal Milk Icing

Ingredients

For the Cookies:

  • 1 cup 2 sticks butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinammon
  • 2 cups Cinnamon Toast Crunch crushed

For the Cereal Milk Icing:

  • 1 cup powdered sugar
  • 1 tbsp butter melted
  • 2-3 tablespoons milk
  • 1/4 cup Cinnamon Toast Crunch finely crushed

Instructions

  1. Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.
  2. With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
  3. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the Cinnamon Toast Crunch, reserving some to place on top of the cookies once they come out of the oven.
  4. Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.
  5. Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for about smaller cookies. I like to make larger cookies by putting about 1/2 cup of dough for each cookie. If you decide to make them large, only put about 4 on each cookie sheet.
  6. Bake for 9-11 minutes (until the edges look slightly crispy). Larger cookies will need a longer baking time. Top the warm cookies with drizzles of Cereal Milk Icing and additional Cinnamon Toast Crunch. Wait about 10-15 minutes before eating.