Cinnamon Cereal Cream Cheese Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

85 g

Cinnamon Toast Crunch™ Cereal , divided

60 mL

Milk

155 g

All-Purpose Flour

2 g

Baking Powder

1 g

Ground Cinnamon

3 g

Salt

225 g

Cream Cheese , softened

1/2 stick

Butter , softened

220 g

Dark Brown Sugar

1

Egg

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C). Line two cookie sheets with silicone mats or parchment.

Step 2

Take Cinnamon Toast Crunch™ Cereal (20 g) and pour the Milk (60 mL) over it in a bowl. Let it sit for 20 minutes.

Step 3

Set up a stand mixer with the paddle attachment. Take the remaining Cinnamon Toast Crunch™ Cereal (60 g) and place it in a zip-top plastic bag. Crush it all into crumbs with a rolling pin, meat mallet, or whatever you have on hand.

Step 4

Drain the milk through a strainer into a 1/4 cup measuring cup. Discard the soggy cereal.

Step 5

Whisk the All-Purpose Flour (155 g) , Baking Powder (2 g) , Ground Cinnamon (1 g) , Salt (3 g) , and a 1/4 cup of the crumbs in a bowl for the dry ingredients.

Step 6

Combine the Cream Cheese (225 g) , Butter (1/2 stick) , and Dark Brown Sugar (220 g) in the stand mixer bowl and beat them together thoroughly. Then pour in the cereal milk and the Egg (1) , letting them get completely mixed in. Slowly pour in the dry ingredients until you have a soft, sticky dough.

Step 7

Use a heaping 1 1/2-inch cookie scoop, scoop perfect mounds of dough right onto the lined sheet trays, putting 12 on each sheet, evenly-spaced. Generously sprinkle the remaining crumbs on top of each mound of dough.

Step 8

Bake them for 15-20 minutes until just golden around the edge.

Step 9

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!