Treats using cereal milk have become all the rage nowadays. There are places devoted to it in the major cities and we even had a place recently open up here about 3 miles from my house in suburban NJ! I was really inspired by it and decided to play with ideas here at home. I came up with these absolutely scrumptious cinnamon cereal cream cheese cookies during that brainstorming and testing and luckily this brainstorm worked out! They were really easy to make and had the most pillowy texture from the milk and cream cheese.
That was all there was to it! Since they were pretty heavily cream cheese and butter based, I stored them in the refrigerator in a sealed container and helped myself for a snack whenever I wanted! Oh my goodness, there was so much cinnamon goodness going on and the texture of the cereal on top really drove it home. Hope you all love these fun treats too! xoxo
These cinnamon cereal cream cheese cookies are so fun and easy to make. They're pillowy soft and fluffy with extra crunchy cereal sprinkled on top.
- 2 cups cinnamon toast crunch cereal divided
- 1/4 cup milk
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese softened
- 1/2 stick butter softened
- 1 cup dark brown sugar
- 1 whole egg
Pre-heat the oven to 350 and line two cookie sheets with silicone mats or parchment. Take a 1/2 cup of the cereal and pour the milk over it in a bowl. Let it sit 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 it in a zip top plastic bag. Crush it all into crumbs with a rolling pin, meat mallet, whatever you have on hand. Drain the milk through a strainer into a 1/4 cup measuring up. Discard the soggy cereal. Whisk the flour, baking powder, cinnamon, salt and a 1/4 cup of the crumbs in a bowl for the dry ingredients. Then it's time to put it all together.
Combine the cream cheese, butter and brown sugar in the stand mixer bowl and beat them together thoroughly. Then pour in the cereal milk and the egg, letting them get completely mixed in. Finally, slowly pour in the dry ingredients until you have a soft, sticky dough. Use a heaping 1.5 inch cookie scoop measure to scoop perfect mounds of dough right onto the lined sheet trays, putting 12 on each sheet evenly spaced. Finally, generously sprinkle the remaining crumbs on top of each mound of dough. Bake them for 15-20 minutes until just golden around the edge. Let them cool for a few minutes before letting them completely cool on a cooling rack. Store in a sealed container in the refrigerator and enjoy!