Perusing the aisles at my local grocery store, I discovered this little jar of cookie magic: Cinnamon Toast Crunch Creamy Cinnamon Spread.

I’m quite guilty of roaming the “peanut butter” aisle at the store, googling and drooling over the new, interesting flavors and varieties that seem to show up on a regular basis.

While this “creamy cinnamon spread” is not exactly a nut butter, the smooth and delicious creamy texture reminds me very much of cashew butter (my current guilty pleasure – after dark, and straight out of the jar).
The flavor and aroma was an automatic perfect for a new cookie recipe. And, coupled with a white chocolate blonde bar – with “rich toasted notes” – we’ve now got a cookie you absolutely cannot resist.

Cinnamon Toast White Chocolate Blonde Butter Cookies

Cinnamon Toast White Chocolate Blonde Butter Cookies

12 Tbs. butter, room temperature (1 1/2 sticks)
10 oz. Cinnamon Toast Crunch Creamy Cinnamon Spread (found in the “peanut butter” aisle)
3 large eggs
3/4 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
3 cups all purpose flour
1 cup White Chocolate Blonde Swiss Bar, broken into pieces (2 3.5oz. bars)

Cream together the butter, creamy cinnamon spread, eggs, and sugar, until light and fluffy. Add the baking soda, baking powder, and salt. Beat well.
Mix in the flour until well combined and then fold in the chocolate pieces.

Chill the dough for 30-60 minutes.

Preheat the oven to 350 degrees.

Line baking sheets with parchment paper and scoop 1″ balls on to the pans to bake. Flatten. Bake for 15 minutes, or so, until golden brown and fragrant.

Remove from the oven and cool for 10-15 minutes before devouring!