These Cinnamon Cereal Cream Cheese Cookies are so fun and easy to make. They are soft and chewy with extra crunchy cereal sprinkled on top.
Preparation:
To cook:
Level: Easy
Ingredients
- 2 cups Cinnamon Toast Crunch cereal, divided
- ¼ cups Milk
- 1-¼ cup All purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Cinnamon
- ½ teaspoon salt
- 8 ounces, weight Cream cheese, softened
- ½ sticks Softened butter
- 1 cup Dark brown sugar
- 1 whole Egg
Preparation
Preheat oven to 350ºF and line two baking sheets with silicone mats or parchment paper. Take 1/2 cup of cereal and pour the milk over it in a bowl. Let stand for 20 minutes. Meanwhile, gather your other ingredients and set up a stand mixer with the paddle attachment.
Take the remaining 1 1/2 cups of cereal and place them in a plastic zipper bag. Crush everything into crumbs with a rolling pin, meat mallet, whatever you have on hand. Drain the milk through a strainer into a 1/4 scoop cup. Discard soggy cereal. Whisk together flour, baking powder, cinnamon, salt and 1/4 cup bread crumbs in a bowl for dry ingredients. It is then time to put everything together.
Combine cream cheese, butter and brown sugar in bowl of stand mixer and beat together well. Then pour in the cereal milk and the egg, letting them mix well. Finally, slowly pour in the dry ingredients until you get a soft and sticky dough.
Use a large 1 1/2 inch cookie scoop to scoop perfect mounds of dough directly from the lined sheet trays, placing 12 on each sheet at even intervals. Finally, generously sprinkle the remaining crumbs on top of each mound of dough.
Bake for 15-20 minutes until just golden around the edges. Let them cool for a few minutes before letting them cool completely on a cooling rack. Store in an airtight container in the fridge and enjoy!
