Cinnamon Toast Crunch Marshmallow Cookies
Have breakfast for dessert with these soft and chewy Cinnamon Toast Crunch and 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.