This softie is the perfect combination of a snicker doodle cookie and Cinnamon Toast Crunch cereal. All you need is a big glass of ice cold milk to wash it all down. Make these softie cookies for your family or next party, your guests will thank you!
Cinnamon Toast Crunch Softie
Yield: About 2 dozen
3 cups AP flour
1 teaspoon cinnamon, plus 1/4 teaspoon for topping
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar, plus 1 tablespoon for topping
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/2 cup Cinnamon Toast Crunch Cereal pieces
1) Preheat an oven to 350 degrees, and line two baking sheets with parchment paper.
2) In a large bowl, whisk together the AP flour, 1 teaspoon cinnamon, baking powder, baking soda and salt.
3) In another large bowl, beat the butter and 1 cup sugar together until light and fluffy, about 5 minutes. Add the sour cream, eggs and vanilla, and mix until fully incorporated, about 2 minutes. Slowly add the dry ingredients into the wet ingredients until just incorporated. Add the white chocolate chips and mix until the chips are spread evenly throughout. Chill the dough in the refrigerator for 30 minutes.
4) While the dough is chilling, mix 1 tablespoon of sugar and 1/4 teaspoon of cinnamon together in a small bowl and set aside.
5) Once the dough has chilled, use a 1 inch ice cream scoop to scoop out the dough onto the baking sheet, spaced 2 inches apart. Gently press the dough balls with the palm of your hand to slightly flatten. Top each cookie with two pieces of Cinnamon Toast Crunch cereal, and slightly press the cereal into the dough. Sprinkle a pinch of the cinnamon-sugar mixture on top. Bake the cookies until the tops are no longer glossy and just the bottoms have browned, about 8 to 10 minutes. It’s better to undercook these cookies, so they remain “softie” cookies. Store in an airtight container at room temperature for up to one week.