Cinnamon Toast Crunch Cookies

Cinnamon-Toast-Crunch-Cookies

I made these last night because I was craving something sweet but didn’t have many ingredients to work with. I found some Cinnamon Toast Crunch in the cabinet and thought “what the heck” and tried them out. They are super simple to make and absolutely delicious. Feel free to leave comments/questions below!


Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tarter
  • 1 cup Cinnamon Toast Crunch, crushed
  • ½ cup mini marshmallows

Instructions

  1. Combine the butter and sugar and beat on medium speed (or by hand) until well creamed together.
  2. Add the egg and vanilla extract. Mix into butter and sugar until the egg is well beaten.
  3. In a separate bowl, combine flour, cinnamon baking soda and cream of tartar. Slowly add into dough and beat on medium low speed (or by hand) until well-combined and dough starts to form.
  4. Next, add the crushed cereal and mini marshmallows and mix to combine.
  5. Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 45 minutes, but the longer the better (I placed mine in the freezer for about 15-20 minutes because I just didn’t want to wait that long). This part is super important because if the dough isn’t solid, the cookies can flatten out into goo while baking.
  6. Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
  7. Enjoy!

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