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Everyone knows breakfast for dinner, right? But what about breakfast for dessert. Cereal and cookies have officially collided. You definitely need to try these cinnamon toast crunch marshmallow cookies. Soft and chewy with a little cereal crunch and gooey marshmallows, these cookies are sure to be a hit.
My husband LOVES cereal. In fact he could eat a bowl, or five, for every meal if I wasn’t around to make him real food. And his all time favorite is cinnamon toast crunch. So I figured, why not throw some into a batch of cookies. It’s a win win. I get dessert, he gets his cereal kick!
Cinnamon Toast Crunch Marshmallow Cookie Dough
Making the dough for these cinnamon toast crunch marshmallow cookies is actually really simple. It is really a basic sugar cookie dough with a few special add ins. Begin with your wet mixture. In a large mixing bowl or stand mixer, beat together 1 stick of butter (1/2 cup), and 1 cup of sugar until light and fluffy. Next, mix in one whole large egg and the whites of another egg.
In a separate bowl, combine the dry ingredients. Whisk together 2 cups of flour, 1 tsp of cinnamon, 1/2 tsp of baking soda and salt, and 1/3 tsp of cream of tartar. Slowly incorporate the dry mix into the wet, being careful not to overmix as the dough will make the cookies tough. Next. Fold in 1 cup of crushed cinnamon toast crunch and 2/3 cup of mini marshmallows. And that is it! The dough is complete.
Baking the Cookies
Not a necessary step, but definitely one that helps is to chill the dough. This helps the butter firm back up so the cookies do not spread as much and remain thick and chewy! Whether you chill the dough or not, once you are ready to bake, preheat the oven to 350 degrees, and prep a cookie sheet with parchment paper or nonstick cooking spray.
Scoop about 1 heaping tablespoon of dough and roll it into a ball. Place the ball onto the baking sheet and repeat until you are out of dough. This recipe yields about 20 cookies. Place in the oven for 10-12 minutes or until the edges just begin to turn golden brown. Remove the cookies from the oven and allow them to rest for about 3-5 minutes, then transfer them to a cooling rack to finish cooling. You can eat them right away or store in an airtight container at room temperature for up to a week!
Want More Dessert Recipes?
- Peach Cobbler Cheesecake
- Triple Chocolate Mocha Brownies
- Cinnamon Apple Cream Cheese Bundt Cake
- Triple Chocolate Chip Cookies
- Strawberry Oatmeal Bars
- Raspberry Lemonade Blondies
Cinnamon Toast Crunch Marshmallow Cookies
Ingredients
- 1 stick unsalted butter 1/2 cup
- 1 cup white sugar
- 1 large egg
- 1 egg white
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ⅓ tsp cream of tartar
- 2 cup all-purpose flour
- 1 cup cinnamon toast crunch lightly crushed
- ⅔ cup mini marshmallows
Instructions
- Preheat the oven to 350°
- In a mixing bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in the egg and egg white
- In a separate bowl, whisk together cinnamon, baking soda, cream of tartar, sugar, salt, and flour in a bowl
- Slowly incorporate the flour mix into the butter mix. When fully mixed, fold in cereal and marshmallows
- Scoop 1 heaping tablespoon of the dough at at a time onto a lined baking sheet. This dough yields about 20 cookies.
- Bake cookies 10-12 minutes or until they being to turn golden brown around the edges.
- Remove from oven and let rest for 3-5 minutes, then transfer to a cooling rack until completely cook. Serve immediately or store at room temperature in an airtight container.
