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
- 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
- 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 ensure 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.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
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.