Description
These cinnamon cereal cream cheese cookies are so fun and easy to make. They’re pillowy soft and fluffy with extra crunchy cereal sprinkled on top
Ingredients
- 2 cups Cinnamon Toast Crunch Cereal, Divided
- ¼ cups Milk
- 1-¼ cup All-purpose Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ½ teaspoons Salt
- 8 ounces, weight Cream Cheese, Softened
- ½ sticks Butter, Softened
- 1 cup Dark Brown Sugar
- 1 whole Egg
Preparation
Preheat oven to 350ºF and line two cookie sheets with silicone mats or parchment. Take 1/2 cup of cereal and pour the milk over it in a bowl. Let it sit for 20 minutes. Meanwhile, gather your other ingredients and set up a stand mixer with the paddle attachment.
Take the remaining 1 1/2 cups of cereal and place it in a zip top plastic bag. Crush it all into crumbs with a rolling pin, meat mallet, whatever you have on hand. Drain the milk through a strainer into a 1/4 cup measuring up. Discard the soggy cereal. Whisk the flour, baking powder, cinnamon, salt and a 1/4 cup of the crumbs in a bowl for the dry ingredients. Then it’s time to put it all together.
Combine the cream cheese, butter and brown sugar in the stand mixer bowl and beat them together thoroughly. Then pour in the cereal milk and the egg, letting them get completely mixed in. Finally, slowly pour in the dry ingredients until you have a soft, sticky dough.
Use a heaping 1 1/2 inch cookie scoop measure to scoop perfect mounds of dough right onto the lined sheet trays, putting 12 on each sheet evenly spaced. Finally, generously sprinkle the remaining crumbs on top of each mound of dough.
Bake for 15–20 minutes until just golden around the edge. Let them cool for a few minutes before letting them completely cool on a cooling rack. Store in a sealed container in the refrigerator and enjoy!
