These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.

Ingredients

For the Cookies

• 1/2 c. salted butter, softened
• 1/2 c. granulated sugar
• 1/2 c. dark brown sugar, packed
• 1 tsp. vanilla extract
• 2 large eggs, room temperature
• 1/2 tsp. kosher salt
• 1 tsp. baking powder
• 1 tbs. ground cinnamon
• 3/4 c. roughly crushed Cinnamon Toast Crunch cereal
• 1 1/4 c. all-purpose flour
• 1/2 c. white chocolate chips
• 1/4 c. toffee bits

For the Sugar Coating

• 1/4 c. granulated sugar
• 1/4 c. roughly crushed Cinnamon Toast Crunch cereal
• 1 tbs. ground cinnamon

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.

In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.