So I have been trying to come up with a Cinnamon Toast Crunch cupcake recipe, and I'm still working on it. I often mess around with cookies first to get ideas on what works and doesn't so I can be better prepared for my cupcakes.
For the cookies, I origionally wanted to do a snickerdoodle cookie and instead of rolling it around in cinnamon sugar, rolling it in Cinnamon Toast Crunch crumbs. I felt that the cereal would be too subtle and learned my lesson that using whole cereal leads to a soggy treat. I wanted more Cinnamon Toast Crunchness so I was inspired by the s'mores cookies recipe I just posted. I messed around with that a bit and heres what I came up with...
Cinnamon Toast Crunch Cookies
A standard cookie baked with cinammon toast crunch crumbs
1 1/2 cups all purpose flour
2 cups Cinnamon Toast Crunch crumbs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
1-2 cups Cinnamon Toast Crunch crumbs (to roll dough in)
Preheat oven to 375 degrees.
In a medium bowl combine the flour, cereal crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth.
Using a cookie scoop, roll dough into balls and roll around in crushed cereal. Drop by rounded tablespoon onto ungreased cookie sheet (make them maybe a little smaller than normal, as you can see the outsides of mine overcooked a bit).
Bake for 8-11 minutes, and remove from the oven. Cool cookies on a wire rack.
Makes approximately 4 dozen cookies.
Sidenotes: These taste pretty good. The Cinammon Toast Crunch flavor is there, but somewhat subtle. The only other thing is that the cookies were a little thin and flat, but just play around with them a bit to better suit your own personal preferences :).