Cinnamon Toast Crunch Cookies with Marshmallow Filling
Sweet, crunchy, and downright yummy
Ingredients
- 1.5 cups Flour
- .5 tsp baking soda
- .5 tsp salt (plus extra for the top of the cookies if you want - use a flake salt)
- 1 tsp cinnamon
- .75 cup light brown sugar
- .25 cup granulated sugar
- .5 cup butter
- 1 egg
- 1 tsp vanilla extract
- 5 marshmallows
- 1 cup cinnamon toast crunch cereal
Instructions
- In a small bowl, add flour, baking soda, cinnamon, and slat. Whisk together.
- In a large bowl using an electric mixer beat the sugars with the butter until mixed.
- Add egg and vanilla to large bowl, mix.
- Slowly add dry mix (small bowl) to large bowl at low speed until combined.
- Using a large scoop or spoon, create round balls of dough and place on a baking sheet.
- Tear large marshmallows into halves. Press the marshmallow half into the dough ball and almost cover the marshmallow - allow a small section to be visible.
- In a ziplock bag, break up cereal. Place crushed cereal into a bowl.
- Roll the dough balls into the bowl with the crushed cereal, ensure that it's well coated.
- Return to baking sheet and refrigerate for one hour
- Pre-heat oven to 350. Cook for around 15 minutes, until the edges are golden brown and the cookie has spread out.
- Allow to cool and devour!