Cookie sandwiches are one of my top 3 favorite desserts, and I love experimenting with different combos. When I found the Cinnamon Toast Crunch cookie mix, I immediately decided to fill them with cinnamon vanilla buttercream. I always make my own frosting because I find it to be SO much better than the packaged kind. These are unbelievable and have the perfect cinnamon sugar sweetness. I topped them with Flipz Churro pretzels, but if you can’t find them, white chocolate would be wonderful too!

Cinnamon Toast Crunch Cookie Sandwiches

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 pkg Cinnamon Toast Crunch Cookies + the ingredients listed on the package
• 1 stick of butter, softened
• 1 cups of powdered sugar
• 1–2 tbsp heavy cream
• 1/2 tsp vanilla
• 1 tsp Cinnadust
• Flipz State Fair Churro Pretzels OR white chocolate pretzels + white chocolate for “gluing”

Instructions

1. Make the cookies according to the package directions and let them cool completely. 
2. In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, heavy cream, and Cinnadust. Mix until completely combined.
3. Spread the frosting on one side of each cookie. Top it with the other and then set them on a flat surface.
4. Melt the white chocolate in a small bowl.
5. Using a spoon, place a small amount of white chocolate on the back of each pretzel. Press the pretzel on to the top of each cookie and let them set completely, about 15 minutes. 
6. Serve right away or store any leftover cookie sandwiches in the fridge. Before eating, bring them back to room temp.