Cinnamon Swirl Brown Butter Cookies
This is your midweek pick-me-up. I’m slowly walking you into full-blown holiday bakes, so enjoy some of my favorite cozy flavors in this one.
These cinnamon swirl brown butter cookies are soft, chewy, buttery, and filled with ribbons of cinnamon sugar and chunks of cinnamon white chocolate bark. The brown butter gives them that deep, nutty bakery-style flavor, while the Cinnamon Toast Crunch bark makes them nostalgic, sweet, and a little crunchy in the best way.
They’re warm, cozy, and so good with coffee.
Highlights
Cozy Flavor Profile: Deep, nutty brown butter paired with rich cinnamon sugar ribbons and nostalgic Cinnamon Toast Crunch white chocolate bark.
Bakery-Style Texture: Yields soft, chewy cookies with a slight crunch in every bite.
Make-Ahead Friendly: Requires a minimum of 1 hour chilling time, with overnight resting enhancing both flavor and texture.
Ingredients
Brown Butter Cookie Dough
135 g unsalted butter, weighed before browning, then browned and cooled
1 tsp honey
140 g dark brown sugar
35 g granulated sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
175 g all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
205 g cinnamon white chocolate bark, chopped
Cinnamon Sugar
Ingredients
75 g brown sugar
25 g granulated sugar
1 tbsp cinnamon
Instructions
Mix Sugars and Cinnamon: In a small bowl, whisk together both sugars and cinnamon.
Set Aside: Set aside until ready to layer into the cookie dough.
Cinnamon White Chocolate Bark
Ingredients
210 g white chocolate
70 g Cinnamon Toast Crunch cereal
Pinch of salt
1½ tsp cinnamon
Instructions
Melt White Chocolate: Melt the white chocolate until smooth.
Combine Ingredients: Add the Cinnamon Toast Crunch cereal, salt, and cinnamon.
Mix Together: Mix until fully combined.
Spread Bark: Spread onto a parchment-lined baking sheet and smooth as best as you can.
Chill Bark: Chill in the fridge until fully set.
Chop and Store: Chop into pieces and keep chilled until ready to use.
Make the Cookie Dough
Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars: In a separate bowl, cream together the cooled brown butter, honey, dark brown sugar, and granulated sugar until combined and slightly lightened.
Add Wet Ingredients: Add the egg, egg yolk, and vanilla. Mix until smooth, glossy, and slightly fluffy.
Form Dough: Add the dry ingredients to the butter mixture and mix until a soft cookie dough forms.
Add Bark: Fold in the chopped cinnamon white chocolate bark.
Layer the Cinnamon Swirl
Sprinkle Cinnamon Sugar: Sprinkle some cinnamon sugar over the cookie dough.
Fold Gently: Gently fold once or twice — don’t fully mix it in. You want visible cinnamon sugar ribbons.
Layer Dough: Repeat with more cinnamon sugar until it’s layered throughout the dough.
Scoop Cookies: Scoop the cookies onto a lined baking sheet.
Chill Dough: Chill for at least 1 hour, but overnight is even better for flavor and texture.
Bake
Prep Oven and Sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
Arrange Dough: Space the chilled cookie dough balls apart on the baking sheet.
Bake Cookies: Bake for 12–14 minutes, depending on your preferred doneness.
Scoot Cookies: Remove from the oven and scoot the cookies while warm.
Top Warm Cookies: Top with extra cinnamon white chocolate bark while the cookies are still warm.
Cool and Serve: Let cool slightly and enjoy warm, or cool fully for a chewier texture.
Notes
For the prettiest swirl, don’t overmix the cinnamon sugar into the dough. Layer it gently so you get little pockets of cinnamon throughout.
These are delicious warm, but they also get extra chewy once cooled. Store in an airtight container at room temperature.
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Download the Fantastic Pastry Cookies Ebook Here
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Cinnamon Swirl Brown Butter Cookies
This is your midweek pick-me-up. I’m slowly walking you into full-blown holiday bakes, so enjoy some of my favorite cozy flavors in this one.
These cinnamon swirl brown butter cookies are soft, chewy, buttery, and filled with ribbons of cinnamon sugar and chunks of cinnamon white chocolate bark. The brown butter gives them that deep, nutty bakery-style flavor, while the Cinnamon Toast Crunch bark makes them nostalgic, sweet, and a little crunchy in the best way.
They’re warm, cozy, and so good with coffee.
Ingredients
- 135 g unsalted butter, weighed before browning, then browned and cooled
- 140 g dark brown sugar
- 35 g granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tbsp vanilla extract
- 175 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 205 g cinnamon white chocolate bark, chopped
- 75 g brown sugar
- 25 g granulated sugar
- 1 tbsp cinnamon
- 210 g white chocolate
- 70 g Cinnamon Toast Crunch cereal
- Pinch of salt
- 1½ tsp cinnamon
Instructions
- Mix Sugars and Cinnamon: In a small bowl, whisk together both sugars and cinnamon.
- Set Aside: Set aside until ready to layer into the cookie dough.
- Melt White Chocolate: Melt the white chocolate until smooth.
- Combine Ingredients: Add the Cinnamon Toast Crunch cereal, salt, and cinnamon.
- Mix Together: Mix until fully combined.
- Spread Bark: Spread onto a parchment-lined baking sheet and smooth as best as you can.
- Chill Bark: Chill in the fridge until fully set.
- Chop and Store: Chop into pieces and keep chilled until ready to use.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a separate bowl, cream together the cooled brown butter, dark brown sugar, and granulated sugar until combined and slightly lightened.
- Add Wet Ingredients: Add the egg, egg yolk, and vanilla. Mix until smooth, glossy, and slightly fluffy.
- Form Dough: Add the dry ingredients to the butter mixture and mix until a soft cookie dough forms.
- Add Bark: Fold in the chopped cinnamon white chocolate bark.
- Sprinkle Cinnamon Sugar: Sprinkle some cinnamon sugar over the cookie dough.
- Fold Gently: Gently fold once or twice — don’t fully mix it in. You want visible cinnamon sugar ribbons.
- Layer Dough: Repeat with more cinnamon sugar until it’s layered throughout the dough.
- Scoop Cookies: Scoop the cookies onto a lined baking sheet.
- Chill Dough: Chill for at least 1 hour, but overnight is even better for flavor and texture.
- Prep Oven and Sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Arrange Dough: Space the chilled cookie dough balls apart on the baking sheet.
- Bake Cookies: Bake for 12–14 minutes, depending on your preferred doneness.
- Scoot Cookies: Remove from the oven and scoot the cookies while warm.
- Top Warm Cookies: Top with extra cinnamon white chocolate bark while the cookies are still warm.
- Cool and Serve: Let cool slightly and enjoy warm, or cool fully for a chewier texture.
Notes
- For the prettiest swirl, don’t overmix the cinnamon sugar into the dough. Layer it gently so you get little pockets of cinnamon throughout.
- These are delicious warm, but they also get extra chewy once cooled. Store in an airtight container at room temperature.
