Brown Butter Cinnamon Crunch Cereal Chocolate Chunk Cookies
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A Note from Feedfeed
Cascadian Farm Cinnamon Crunch is one of those items that always finds its way to my shopping cart. Storm coming? Grab the Cinnamon Crunch and milk. Global pandemic? Better buy 4 boxes. In all seriousness, everyone in my household LOVES this cereal, especially my 3-year-old son Charlie. Every morning the first thing he asks for is a cup of milk and his “Cereal Squares”, as he likes to call them. We round out the meal with some fresh fruit and breakfast is done. It’s quick, easy and most importantly nutritious! He’s happy with how it tastes and I’m happy he’s enjoying an organic, non-gmo product that is packed full of whole grains. Everyone wins! And I’ll take all the wins I can get right now.
Parenting, homeschooling and working at the same time is HARD. One way we have been getting through these long days at home is by getting into the kitchen and baking. It gives us a project we both love, Charlie gets to practice listening to directions and it teaches him some math fundamentals with all the measuring! Our most recent baking project were these irresistible Brown Butter Cinnamon Crunch Cereal Chocolate Chunk Cookies. The brown butter paired with the cinnamon from the cereal and rich dark chocolate is dangerously good. Whip up a batch soon, but make sure you have extra Cinnamon Crunch, it’s going to be in hot demand!
Recipe and Headnote Molly Adams
- Recipe Card
Recipe Card
ingredients
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 12 ounces dark chocolate, chopped
- 2 cups Cascadian Farm Cinnamon Crunch Cereal
- flaky salt, optional, to garnish
Method
Step 1
Preheat the oven to 350˚F and line two baking sheets with parchment paper. Add 2 sticks of butter to a medium sauté pan and set over medium heat. Once butter has melted, it will begin to foam. Move the pan around a bit to keep it from burning, and allow it to cook until foaming stops and brown bits form on the bottom of the pan and it smells nutty, about 5 minutes. Remove from heat and pour into the bowl of a stand mixer and set in the freezer for about 20-30 minutes or until semi-firm.
Step 2
Meanwhile, whisk together flour, baking soda, salt and cinnamon and set aside.
Step 3
When butter is semi-firm, add brown sugar and granulated sugar to mixer bowl and cream for 4 minutes, or until very light and fluffy. Scrape down the sides of the bowl and add eggs and vanilla. Beat for about 2 minutes more.
Step 4
Add reserved flour mixture and process at low speed just until combined. Add chocolate, Cinnamon Crunch Cereal and mix until well combined, about 1 minute.
Step 5
Scoop cookie dough using a large (3 ounce) cookie scoop, spacing the cookies about 3 inches apart on the prepared cookie sheets. Cook for about 15 minutes, rotating the pans halfway through.
Step 6
Remove from oven and sprinkle with flaky salt and let set on the pans for about 3 minutes, then let cool on a baking rack. Repeat with remaining dough.