Cinnamon Toast Crunch Marshmallow Cookies

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These Cinnamon Toast Crunch Marshmallow Cookies are soft and chewy cinnamon sugar cookies that are loaded with ooey-gooey marshmallows and crushed Cinnamon Toast Crunch cereal.

 

TABLE OF CONTENTS

• Cinnamon Toast Crunch Cookies with Marshmallows
• Ingredients For Cookies
• How to Make Cinnamon Toast Crunch Cookies
• How to Fix Cookies that Spread
• Recipe Tips for Success
• How to Store Baked Cookies
• Get the Recipe

Cinnamon Toast Crunch Cookies with Marshmallows

This cookie was inspired by a bakery in Portland called The Pie Spot. Their whole concept is mini hand pies that are baked in a muffin pan. And while I do love their mini hand pies, the irony is that my favorite thing to get there are their “killer cereal cookies”. They have Fruity Pebble Cookies and Cinnamon Toast Crunch cookies…and they’re both incredible.

These Cinnamon Toast Crunch Marshmallow Cookies are my version of their cereal cookies. They’re soft and chewy cinnamon sugar cookies that have perfect burnt sugar edges, bites of gooey marshmallow, and crushed cereal. I think you’ll find that these cookies disappear very quickly, they are just that good.

When I originally posted this recipe, they were much thinner and spread quite a bit, resulting in a thinner and chewier cookie. I have since revised the recipe to be a bit thicker and as a result, you no longer need to chill the dough. This means you can start enjoying these cookies even sooner.

Ingredients For Cookies

• Butter – use room temperature, unsalted butter.
• Granulated Sugar
• Eggs
• Vanilla Extract
• All-Purpose Flour
• Ground Cinnamon – adds flavor depth and sweet spiciness to the dough.
• Baking Soda
• Cream of Tartar – this is what gives the cookies a soft and chewy texture.
• Salt
• Mini Marshmallows
• Cinnamon Toast Crunch – we are adding crushed Cinnamon Toast Crunch cereal to the dough. I just place the cereal in a Ziplock bag and smash it with a rolling pin to break it up into smaller pieces.

How to Make Cinnamon Toast Crunch Cookies

1. Prepare the cereal: Place the cereal in a large Ziploc bag and crush it into smaller pieces with a rolling pin or ice cream scoop. Anything heavy to break it up.
2. Combine the wet ingredients: Combine the butter and sugar together on medium speed until creamed together. Add eggs and vanilla, then mix until fully combined.
3. Add the dry ingredients: In a separate bowl, mix together the dry ingredients. Slowly add the dry into the wet, them. Mix until the dough is starting to come together but is not fully incorporated.
4. Add the mixins: Mix in the crushed cereal and marshmallows

5. Portion the dough: Use a large cookie scoop to portion the dough out onto a lined baking sheet. Top each dough ball off with additional cereal and marshmallows, if desired.

6. Bake: It is recommended to bake these on a cookie sheet lined with a silicone baking mat or parchment paper because the gooey marshmallows on the edges of the cookie will spread and crystalize. These can stick to the pan if the pan is not properly lined. Bake at 350° F for 10-12 minutes or a little longer for crispier cookies.

How to Fix Cookies that Spread

Sometimes, cookies spread as they bake. These cookies in particular might be a little bit misshapen if there are a lot of marshmallows on the edges, as the sugar melts out of the marshmallows. If this happens, it’s easily fixable.

Simply use the flat edges of a knife or two spoons and gently press the edges of the cookies back in so they’re round again. Be sure to do this immediately after they come out of the oven so they’re still soft. You can use large round cookie cutters.

If the cookies spread, it is usually because the butter is too soft or the dry ingredients aren’t measured properly. Make sure you measure the flour correctly for the best results!

Recipe Tips for Success

• Use a silicone mat. Lining the baking sheet with a silicone baking mat (or parchment paper) not only helps prevent the bottoms from burning but also helps to prevent the cookies from sticking to the pan. Baking these directly on the pan could result in them sticking due to the melted marshmallows.
• Don’t over-bake. Pull the cookies out of the oven just when they’re starting to get crispy on the edges but still soft and gooey in the center. They will set as they cool and the cookies will stay extra soft.
• Add extra marshmallows: If you love extra gooey cookies, press a couple of extra marshmallows into the top of the balls of dough before baking.

How to Store Baked Cookies

Finished Cinnamon Toast Crunch Cookies will last in an airtight container at room temperature for 3-5 days. I don’t recommend freezing them because it changes the texture of the cereal and it becomes too chewy.

Keep in mind that the marshmallows make these cookies quite delicate. If you happen to be stacking them for storage, consider placing a piece of parchment paper in between each layer.

Cinnamon Toast Crunch Marshmallow Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

• Author: Julianne Dell
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 24 cookies

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Description

These Cinnamon Toast Crunch Marshmallow Cookies are soft and chewy cinnamon sugar cookies that are loaded with ooey-gooey marshmallows and crushed Cinnamon Toast Crunch cereal.

Ingredients

• 1 cup (226g) unsalted butter, at room temperature
• 1½ cups (285g) granulated sugar
• 2 large eggs
• 1 teaspoon (5ml) pure vanilla extract
• 3 cups (420g) all-purpose flour
• 1 teaspoon (2.5g) ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 cup (81g) Cinnamon Toast Crunch, crushed
• 1 cup (45g) mini marshmallows

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Instructions

1. Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature. Roughly chop or smash the Cinnamon Toast Crunch cereal into small pieces.
2. Combine the butter with the sugar and beat on medium speed until well creamed together.
3. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
4. In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the cereal and marshmallows and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
5. Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart. Press leftover cereal or marshmallows into the top of the cookie dough if desired.
6. Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Equipment

Silicone Baking Mat

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12-inch Cookie Sheet

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Large Cookie Scoop

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Notes

Cookies that spread: Cookies with marshmallows on the outside or bottom can spread due to the melted marshmallows.  If the cookies are really misshapen, you can fix them right when they come out of the oven. Use the flat edge of your knife or a round cookie cutter and push the edges of the cookie back into the center.

Storing Baked Cookies: Store in an airtight container at room temperature for 3-5 days. I don’t recommend freezing them because it changes the texture of the cereal and it becomes too chewy.

If the dough is crumbly: There are a lot of ingredients in the dough, so if you find it’s not coming together, I recommend increasing the speed on your mixer for a few turns and it should help it come together just right.

Nutrition Information:

Serving Size: 1 Cookie

Calories: 200

Sugar: 14.8 g

Sodium: 78.7 mg

Fat: 8.6 g

Carbohydrates: 28.9 g

Fiber: 0.7 g

Protein: 2.4 g

Cholesterol: 35.8 mg

• Category: Cookies
• Method: Oven
• Cuisine: American