Strawberry Cinnamon Toast Crunch Cookies

These Strawberry Cinnamon Toast Crunch Cookies combine crunchy strawberry cereal, cereal milk, and apple pie filling into one soft, chewy cookie with crisp edges and a nostalgic flavor twist. By using flavored cereal and milk instead of fresh fruit, this recipe delivers bold strawberry flavor without making the dough soggy. The result is a cookie that’s crisp on the edges, soft in the center, sweet, and a surprising yet unmistakingly beautiful flavour combination that makes me remake it every year for my family.

1. Stand mixer or large mixing bowl
2. Mixing bowls
3. Rubber spatula
4. Whisk
5. Baking trays
6. Parchment paper (not wax paper)
7. Measuring cups and spoons
8. Food processor or zip bag + rolling pin (for cereal crushing)
9. Cooling rack

While having all of these fancy supplies can make the process easier, this recipe is easily made in a single bowl with just a fork and a plastic bag.

Cookie Dough

1. 1 stick (113 g) unsalted butter, room temperature
2. ¼ cup white granulated sugar
3. 1 large egg
4. 2 tsp vanilla extract
5. ½ tsp salt
6. 1½ cups all-purpose flour
7. 1 tsp baking soda
8. 1½ cups Cinnamon Toast Crunch cereal (or strawberry cinnamon toast crunch)
9. 1/2 cup Apple Pie Filling
10. 1/2 cup Strawberry milk

Optional Topping

1. Extra Cinnamon Toast Crunch pieces
2. White chocolate chunks or chips
3. Pinch of cinnamon sugar

Separate out the two parts of the cereal, I chose to use strawberry cinnamon toast crunch, but you could make a really good lemon flavoured cheerio cookie

In years past I've used normal cinnamon toast crunch, and I will say that both flavours work really beautifully into the cookie.

Crush the cereal into small flakes using a food processor or by sealing them in a zip bag and gently rolling with a rolling pin.

Lightly crush the Cinnamon Toast Crunch so you have a mix of flakes and small chunks.

Do not pulverize it into dust. You want texture and crunch after baking.

In a bowl, whisk together:

1. Flour
2. Baking soda
3. Salt
4. Sugar

Whisking evenly distributes the leavening and prevents uneven rise.

Soften the butter to room temperature.

Mix into the dry ingredients.

Why this matters: Unlike traditional creaming, this method creates a slightly denser dough that helps support the added cereal and apple filling without excessive spreading.

Add the egg, mixing until just combined.

Add vanilla extract and mix briefly.

Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.

Using a spatula or fork, gently fold in:

1. Apple Pie Filling
2. Crushed Cinnamon Toast Crunch cereal
3. strawberry milk

Fold just until evenly distributed.

If the dough becomes too liquidy, add flour 1 tablespoon at a time until it holds its shape, (rightmost image)

Why now? Adding cereal at the end prevents it from breaking down too much and keeps some crunch after baking.

Apple pie filling is used here as a flavor component, folding it in gently creates small pockets of warm apple throughout the cookie instead of turning the dough wet or cakey. This keeps the cookies chewy in the center while adding warmth and depth that pairs naturally with the strawberry cinnamon cereal.

The apple pie filling mixed with the strawberry milk is what makes these cookies memorable adding warmth and contrast of flavours that turns a fun cereal cookie into something my family asks for every year.

Scoop dough into balls about 1½–2 inches wide (roughly 1½ tablespoons each).

I like to leave a freeform look because when it cooks and hardens the edges become crispy to allow for a crunchy texture

For a bakery-style look, press a few cereal pieces or white chocolate chunks onto the tops.

Preheat oven to 350°F (176°C).

Bake cookies for 10–12 minutes, until the edges are set and the centers look slightly underbaked.

Remove from oven and let cookies rest on the tray for 5 minutes before transferring to a cooling rack.

The centers will look slightly underbaked, but residual heat continues to cook the cookies as they rest, keeping the centers soft and chewy.

For best flavor and texture, allow cookies to cool at least 5 minutes before eating.

Cereal Milk Glaze: Drizzle with a powdered sugar glaze made using cereal-infused milk

Stuffed Version: Add a white chocolate or strawberry cream center

Extra Crunch: Roll dough balls in crushed cereal before baking

These Strawberry Cinnamon Toast Crunch Cookies are playful, nostalgic, and surprisingly refined. They combine texture, color, and flavor in a way that feels creative while still being approachable.

If you make these, share them with friends—because they disappear fast.

Happy baking!