Mexican Chocolate Cinnamon Toast Crunch Cookies
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on Mar 03, 2017, Updated Aug 26, 2019
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If it were up to my kids they would eat cereal for breakfast, lunch, and dinner.
They love breakfast cereal, but then again what kid doesn’t? I remember being a kid, as I’m sure you do too, waking up Saturday mornings, and running to go serve myself a bowl of cereal as I watch Saturday morning cartoons.
I always let my kids pick out their favorite cereal so when General Mills Big G Cereal approached me to come up with a fun creative recipe with one of their cereals I knew it had to be my kids favorite — Cinnamon Toast Crunch.
I came up with a really fun cookie recipe made with a combination of Mexican chocolate, cocoa powder, and finely ground Cinnamon Toast Crunch.
First of all, I was very surprised how beautiful these cookies turned out and I can’t wait to make them again.
I packed up these cookies and took them up to the mountains with us to enjoy over the weekend with friends and family after a day of snowboarding.
They are light and crunchy, but tender at the same time and full of chocolaty and cinnamon flavor. Everyone was a kid at heart as we enjoyed these cookies.
Did you know #NationalCerealDay is March 7? As a parent I know mornings are crazy racing to get ready and out the door. This #NationalCerealDay let’s put the morning chaos on pause and celebrate cereal.
Pick up a box of your favorite General Mills Big G Cereal, put on your comfy pjs, and dig in while you reminisce about the good old days. Better yet, make these cookies for a special sweet treat your entire family will enjoy.
Mexican Chocolate Cinnamon Toast Crunch Cookies
Ingredients
- 1 ¼ cups unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Cinnamon Toast Crunch cereal
- 2 ¼ cups all purpose flour
- 2/3 cup cocoa powder
- 2 teaspoons ground coffee
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 3.3 ounce tablet Mexican chocolate, shredded
Instructions
- Preheat oven 350 degrees F.
- Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
- Add vanilla and add eggs, one at a time, beating until blended after each addition.
- In a blender or food processor place cereal and blend into a fine powder and set aside.
- In a medium bowl combine cereal, flour, cocoa powder, coffee, baking soda, salt, and Mexican chocolate.
- Gradually add dry mixture to butter mixture, beating until blended.
- Drop dough by heaping tablespoons, 2-inches apart onto parchment paper-lined baking sheet. Dropping identical rounded dough balls ensures your cookies feature a uniform shape.
- Bake for 12 to 14 minutes or until set.
- Cool on baking sheet for 2 minutes. Transfer cookies to wire rack, and cool completely about 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is in partnership with General Mills. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Have to make these chocolate cookies, very imtersting with cereal, but they sure look delitous and beautiful.
A note to let you know March 23rd is National Tamale Day. It would be fun
to see what your favorite tamale recipe is.
Umm these cookies look so good, and you know how I feel about anything chocolate. Now I have to wait till after Lent. Can’t eat sweet stuff till Easter. I’ll have these waiting for me Easter Sunday for sure. Yum yum