Preheat the oven to 350 degrees F (180 degrees C). Line two cookie sheets with silicone mats or parchment.
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.
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.
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.
Cream Cheese (1 cup)
Butter (1/2 stick)
Dark Brown Sugar (1 cup)
in the stand mixer bowl and beat them together thoroughly. Then pour in the cereal milk and the
, 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!