Apple Cinnamon Toast Crunch Cookies
School is in session, which means that fall is on the way. Ignore the 100+ degree temperatures, I promise, fall is on the way! Fall means one thing, a delicious new fall cookie recipe, and it is Apple Cinnamon Toast Crunch cookies.
These cookies combine a favorite cereal, Cinnamon Toast Crunch, honey crisp apples, and cinnamon. You can eat them without frosting, but my family reports that the frosting is the best they have ever tasted, so I highly suggest just going with it!
I made these cookies on my Great Jones cookie sheets. I love these because the set comes with one large cookie sheet and two smaller ones. So I was able to cook the whole recipe at once with one large and one smaller sheet.
This recipe came out perfect, and the whole family loved these cookies for fall.
Make sure to finely dice your apple, not too minuscule, but not too big either. (this fabulous glass cutting board can be purchased at Set Apart Co.)
Not all ingredients need to be brand name, but I do highly recommend Watkins baking vanilla for all of your recipes. It takes the flavor over the edge and my family has trusted this brand since I was a kid!
I hope you have the best fall ever, and enjoy these amazing cookies!
Apple Cinnamon Toast Crunch Cookies
These delicious cookies are perfect for fall!
Ingredients
- for the cookies:
- ½ cup butter
- ¾ packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup finely diced Honeycrisp apple
- 1 cup Cinnamon Toast Crunch, roughly crushed
- ¼ cup Cinnamon Toast Crunch, crushed
- for the frosting:
- 8 tablespoon butter, softened (not melted)
- 3 cups powdered sugar
- 1-3 tablespoon apple cider or apple juice
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- pinch of salt
- crushed Cinnamon Toast Crunch for topping
Instructions
- Brown the butter first. Melt the butter in a saucepan over medium heat. Continue cooking until it smells nutty and develops golden-brown bits. Remove from heat and cool for about 10 minutes.
- Whisk the browned butter with the brown sugar and granulated sugar.
- Add the egg and vanilla and whisk until smooth.
- In another bowl, combine flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the butter mixture and stir just until combined.
- Gently fold in the diced apple and the roughly crushed Cinnamon Toast Crunch.
- Chill the dough for 30-45 minutes.
- Mix the topping ingredients together while the dough chills.
- Scoop dough into roughly 2 tablespoon balls. Place on a cookie sheet and gently flatten them slightly.
- Press a little of the crushed Cinnamon Toast Crunch topping on to each cookie.
- Bake at 350° for 10-12 minutes. The edges should be set while the centers still look slightly soft.
- Cool on the cookie sheet for 5 minutes before transferring them to a cooling rack.
- While cookies are cooling, make your icing. Beat the softened butter until fluffy, then gradually add in the powdered sugar.
- Add the vanilla, cinnamon, and salt.
- Add the apple juice or cider ½ teaspoon at a time until it's the perfect consistency. (You may not need much.)
- Spread the frosting on the cooled cookies.
- Sprinkle crushed Cinnamon Toast Crunch on top and enjoy!
Notes
Don't use too much apple. Fresh apple releases water and can make cookies gummy. Keep the pieces small.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 6gCholesterol: 39mgSodium: 291mgCarbohydrates: 72gFiber: 2gSugar: 50gProtein: 3g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
