RECIPE
10 INGREDIENTS9 STEPS1HR 5MIN

Cinnamon Cereal Cream Cheese Cookies

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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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.

1HR 5MIN

Total Cooking Time

10

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
2 cups
Cinnamon Toast Crunch™ Cereal
divided
1/4 cup
1/2 tsp
Baking Powder
1/2 tsp
Ground Cinnamon
1/2 tsp
1 cup
Cream Cheese , softened
1/2 stick
Butter , softened
1 cup
Dark Brown Sugar
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Directions

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Step 1
Preheat the oven to 350 degrees F (176 degrees C). Line two cookie sheets with silicone mats or parchment.
Step 2
Take Cinnamon Toast Crunch™ Cereal (1/2 cup) and pour the Milk (1/4 cup) 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 (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.
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 (1 1/4 cups) , Baking Powder (1/2 tsp) , Ground Cinnamon (1/2 tsp) , Salt (1/2 tsp) , and a 1/4 cup of the crumbs in a bowl for the dry ingredients.
Step 6
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 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!

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