Cinnamon Cereal Cream Cheese Cookies

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

Take Cinnamon Toast Crunch™ Cereal (1/2 cup) and pour the Milk (4 Tbsp) over it in a bowl. Let it sit for 20 minutes.

Set up a stand mixer with the paddle attachment. Take the remaining Cinnamon Toast Crunch™ Cereal (1 1/2 cups) 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.

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

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

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

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.

Bake them 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!