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Cinnamon Toast Crunch™ Sandwich Cookies

Updated Oct 21, 2022
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Treat your family to crisp sandwich cookies filled with creamy Cinnadust™ studded frosting. This Cinnamon Toast Crunch™ cookie recipe is made all the more decadent by white vanilla baking chips and Cinnamon Toast Crunch™ Frosting. And it only takes 20 minutes to prep!

Cinnamon Toast Crunch™ Sandwich Cookies

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 14
  • Ingredients 6
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
  • Step 
    2
    In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
  • Step 
    3
    Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Step 
    4
    For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.

Nutrition

330 Calories
15g Total Fat
1g Protein
48g Total Carbohydrate
34g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Cinnamon Toast Crunch™ cookies turn out best when baked one sheet at a time on middle oven rack.
  • tip 2
    When baking batches of cookies, use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
  • tip 3
    We like using the flat bottom of a measuring cup rather than a rolling pin, so Cinnamon Toast Crunch™ Cereal pieces are still in small pieces and not crushed.
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