Cinnamon toast crunch is probably one of the best cereals (in my opinion!) The only way to improve cinnamon toast crunch would be to put it inside an even more delicious treat – cookies! These cookies are *big*, *thick*, and *chewy* with a crispy edge and of course, they are loaded with cinnamon flavor! I’d love to know what your favorite cereal is – perhaps it will find it’s way into a cookie on my blog!
Yield: 6 large cookies
Preparation: 45 min. (includes chilling)
Bake time: 12 min.
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 c. cinnamon toast crunch cereal – finely crushed (~1 c.)
1/2 c. butter, softened
1/2 c. dark brown sugar
1/4 c. granulated sugar
1 tsp. vanilla extract
1 1/2 tsp. molasses*
36 mini marshmallows (~1/2 c.)
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and crushed cereal.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, approximately 4 minutes. Add in the egg, vanilla, and molasses, and mix until completely combined.
Add in the flour mixture until JUST combined, being careful to not over-mix. Chill the dough in the fridge for 30 minutes.
Preheat your oven to 350F and line a baking sheet with parchment paper.
Use a 1/3 c. measure to scoop out the cookies. Roll the cookies into a ball, then make a hole in the center of the cookies using your thumb. Place 6 mini marshmallows in the center of the cookies, and lightly close the marshmallows up inside the cookies, letting one or two still show through the dough.
Bake the cookies on a parchment-lined baking sheet a couple inches apart from each other for approximately 12 minutes, until the edges are set and the middle is almost done. Take out of the oven and let the cookies rest on the baking sheet for 5 minutes so they can finish cooking. Enjoy!
Note: If you do not have molasses, you can leave it out of the recipe. The molasses is used to add more depth to the flavor, but the cookies are still delicious without it!
Cookies are best enjoyed on the day that they are baked, but will keep in an airtight container at room temperature for 3 days.
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights