Fiery Cinnamon Crunch Cookies

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Fiery Cinnamon Crunch Cookies. If you love spicy cinnamon sweets like red hots or hot tamales, allow me to introduce you to this incredible cookie recipe. Spicy, sweet, soft, and chewy. Basically, the best cookie combo ever.

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CinnaFuego Toast Crunch

I heard about this limited edition cereal a few weeks ago and was immediately interested. Sweet and spicy is such a bomb duo, so I love candied ginger, hot tamales, Big Red, etc. That hot combo in cereal… I was intrigued. Luckily for me, I stumbled across this stuff in my local grocery store.

This stuff packs a very fiery punch and I could only handle a few before my mouth was numb with fiery pain. (Note, I am a baby with the spicy stuff.) However, I had hope that a soft, chewy cookie dough could calm these flames.

And So Fiery Cinnamon Crunch Cookies Were Born

These cookies were an instant hit with me. The fire is tempered, but still delivers that spicy sweet kick. I used my fave cookie dough base for this recipe and it did not disappoint.

There are some texture notes to share though. In the cookie, the cereal loses its crispness and takes on a chewy texture. I’m cool with that and I don’t expect to avoid that. 

You also can’t bake these in advance. The cereal on top is crisp out of the oven, but will eventually go stale. I suggest baking and serving on the same day.

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Christmas Cookie Exchange

I have a few friends that share my spicy cinnamon passion, so I brought a couple of these fiery cinnamon crunch cookies to our annual Christmas cookie exchange. While I’m a big fan of these cookies, I didn’t know what others would think. 

They were a huge hit! At first, I almost scared a few people off when I talked about how spicy the cereal was, but as soon as the first brave soul gave them a taste, it was clear these cookies were a crowd pleaser.

Making Cookies From Scratch

Drop cookies are general cray easy to make from scratch, and these fiery cinnamon crunch cookies are no exception. I tossed half of the cereal in the dough with my chocolate. The other half went on top after I scooped out the cookie balls.

If you’re not used to my freeze and bake method, you might want to watch my walnut chocolate chip cookie recipe tutorial. This method gives me nice, thick cookies, plus I can make the cookie dough months in advance. Even with this recipe! I just baked one after nearly two months in the freezer and the cereal on top was nice and crisp.

Related Reading: Funfetti Cookies with a Funfetti Crumble

Top Tips for Cookies

• Use cookie scoops for perfectly portioned cookies.
• Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
• Cold dough won’t spread as much in the oven.
• Store cookie dough for up to 3 months in the freezer.
• Bake a test cookie before baking the rest of the batch to determine the best bake time.

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Cereal Swaps

The fiery cinnamon toast crunch cereal that I used appears to be just a limited release deal, so it probably won’t be around forever. If you can’t get your hands on it, the regular cinnamon toast crunch cereal ought to work just fine.

Enjoy!

I hope you get to whip up a batch of these soft, chewy cookies studded with gooey chocolate chips and spicy cinnamon cereal. It’s a unique cookie combination that any cinnamon lover is sure to enjoy.

If you are vibin’ with this content, you may want to like/ follow the Bakes & Blunders Facebook page. This is a great way for me to stay in contact with other home bakers like you! Hope to see you over there. Happy Baking!

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Fiery Cinnamon Crunch Cookies

Thick, chewy cookies get a spicy cinnamon kick from the fiery cinnamon toast crunch cereal.

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Course Dessert

Cuisine American

Keyword Chocolate, Cookies

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Freeze Time 4 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 18 cookies

Calories 218kcal

Author Colleen

Ingredients

• 9 oz all- purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 6 oz unsalted butter softened
• 5.5 oz dark brown sugar
• 1.75 oz sugar
• 1 egg
• 1 tbsp vanilla
• 8 oz semi-sweet chocolate chips plus more for topping
• 2 oz Cinna-Fuego Toast Crunch cereal divided

Instructions

• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
• In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
• Add the dry ingredients to the wet and mix on low until just combined. Add the chocolate chips and half of the cereal. Mix on low until combined. It should just take a few seconds.
• Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra chocolate chunks and the remaining cereal.
• Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
• When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 - 22 minutes or until lightly golden brown.
• Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.

Notes

• It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
• Once baked, the cookies should be eaten within a day. The cereal on top will go stale. However, the frozen dough can be stored in the freezer for a couple of months before baking and they are completely fine.

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