@welcometoangieskitchen: Cinnamon Toast Crunch White Chocolate Cookies 🍪/ Ingredients: - 150g unsalted butter, softened (2/3 cup) - 1 teaspoon of milk powder - 100g granulated sugar (1/2 cup) - 100g light brown sugar (1/2 cup) - 1 large egg + 1 large egg yolk - 1 teaspoon vanilla bean paste - 2 tablespoons of heavy cream - 220g all purpose flour (1 cup + 3/4 cup) - 1 teaspoon baking soda + 1/2 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon - 100g white chocolate chips or chunks + more for topping (2/3 cup) - 3 tablespoons of Cinnamon Toast Crunch, crushed slightly + more for topping Instructions: 1. First, prepare the brown butter. 2. Add the cubed butter to a saucepan and let it melt completely over medium heat. 3. Once melted, add the milk powder and whisk until fully combined and no lumps remain. 4. Reduce the heat to medium-low and continue whisking until the milk solids turn golden brown and the butter smells nutty and fragrant. 5. Once ready, remove the saucepan from the heat and immediately transfer the brown butter to a separate bowl. 6. Let it cool for 15 minutes. 7. After 15 minutes, it’s time to prepare the cookie dough. 8. In a mixing bowl, combine the brown butter with the granulated sugar and light brown sugar. 9. Add the egg, egg yolk, vanilla bean paste and heavy cream. Mix until everything is fully combined. 10. Add the flour, baking powder, baking soda, salt and cinnamon. Mix until just combined, being careful not to overmix the dough. 11. Gently fold in the white chocolate chunks and crushed Cinnamon Toast Crunch cereal. 12. Divide the dough into 12 equal portions and place them on a baking tray lined with parchment paper. 13. Cover and refrigerate for at least 1 hour. 14. After chilling, preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper. 15. Remove the cookies from the fridge and roll each one in the roughly crushed Cinnamon Toast Crunch cereal. Note: Since the cereal may not stick to the chilled dough easily, gently press it into the top of each cookie to help it stay in place. 16. Arrange the cookies on the prepared baking tray, leaving enough space between each one to allow for spreading. I usually bake 4 cookies per tray. 17. Bake in the preheated oven for approximately 12 minutes. 18. Once baked, remove the cookies from the oven and gently press a few extra white chocolate chunks into the top of each cookie while they’re still warm. 19. Let the cookies cool on the baking tray for about 5 minutes before transferring them to a wire rack to cool completely. 20. Enjoy! #cookie #cinnamontoastcrunch #FoodTok #Foodie #asmr

Angie

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Monday 02 November 2026 18:11:02 GMT