Cinnamon Toast Crunch Marshmallow Cookies

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These Cinnamon Toast Crunch Marshmallow Cookies are a super soft and chewy, ooey-gooey cinnamon sugar cookie loaded with Cinnamon Toast Crunch and mini marshmallows.

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Stacks of cookies laid down on brown parchment paper. The cookies are loaded with mini marshmallows.

There’s this bakery in Portland called The Pie Spot, and their whole concept of the bakery is mini hand pies baked in a muffin pan. You can order whole pie but the mini pies are way better!

Anyway, ironically, my favorite thing to get there is the cereal killer cookies which are either fruity pebble or cinnamon toast crunch. You guys, there’s no stopping me from devouring the whole cookie.

Cookies stacked on one another that have melted marshmallows and cinnamon toast crunch cereal inside.

I’ve only had the cornflake cookies from Milk Bar one time and I remember them being good but they’re nothing in comparison to the cereal killer cookies.

I had to recreate my own version of the Cinnamon Toast Crunch Marshmallow Cookies. These got two thumbs up from my husband, so you know they’re good because he’s a tough critic. Then again Cinnamon Toast Crunch is like one of his top 3 favorite things to eat, so if he didn’t like these, we’d have a real issue.

These are a super soft and chewy, ooey-gooey cinnamon sugar cookie loaded with Cinnamon Toast Crunch cereal and mini marshmallows.

Two hands pulling apart a gooey marshmallow cookie.

The ones from the bakery have oatmeal in them, but I wanted to start with my master soft and chewy cookie dough to see what I could recreate.

My favorite part of these cookies are the burnt sugar edges and the gooey marshmallow bites!

For the Cinnamon Toast Crunch, I just placed it in a Ziploc bag and give it a few smashes with my rolling pin to break it up into smaller pieces. This gets mixed right into the dough.

Cookies stacked on one another that have melted marshmallows and crushed cereal inside.

When these cookies come out of the oven, they might be a little misshapen if there are a lot of marshmallows on the edges. Right when they come out, take the flat edges of a knife and push the edges of the cookies towards the middle and boom your cookies are round again.

These cookies are also quite delicate because of the marshmallows, so they’re probably not the best for shipping. If you happen to be stacking them, you might want to consider placing a piece of parchment paper in between each layer.

Finally, it’s important that you not skip the step of refrigerating the dough, otherwise your cookies will be flat like pancakes and those are not fun cookies.

Cinnamon Toast Crunch Marshmallow Cookies

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Cookies stacked on one another that have melted marshmallows and cinnamon toast crunch cereal inside.

Cinnamon Toast Crunch Marshmallow Cookies

  • Author: Beyond Frosting
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 12 cookies

Description

These Cinnamon Toast Crunch Marshmallow Cookies are a super soft and chewy, ooey-gooey cinnamon sugar cookie loaded with Cinnamon Toast Crunch and mini marshmallows.

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 Large eggs
  • ½ teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tarter
  • 1 cup Cinnamon Toast Crunch, crushed
  • ½ cup mini marshmallows

Instructions

  1. Combine the butter and sugar and beat on medium speed until well creamed together.
  2. Add the egg and vanilla extract. Mix into butter and sugar until the egg is well beaten.
  3. In a separate bowl, combine flour, cinnamon baking soda and cream of tartar. Slowly add into dough and beat on medium low speed until well combined and dough starts to form.
  4. Next add the crushed cereal and mini marshmallows and mix to combine.
  5. Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet.  Refrigerate the dough for a minimum of 45 minutes, but the longer the better.
  6. Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

Note: 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 and push the edges of the cookie back into the center.

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28 Responses
  1. Sumayyah

    Hello
    I wanted to try this recipe because it’s my daughters favourite cereal. I was just wondering if there is a substitute for the cream of tartar or can I skip it?
    Thank you

    1. Beyond Frosting

      If you don’t have it, you can skip it, the cookies will bake just fine they’ll be a less chewy but still delicious!

  2. Kirsten

    Hello! I’m planning to make a big batch of these for some Christmas events but I’m confused about the marshmallows. Do you mean “mini” as in the really small crunchy kind that people put in hot chocolate or just regular mini soft ones (small version of s’mores marshmallows)?

    Thanks!

    1. Beyond Frosting

      Hi Kirsten! Sounds wonderful! I mean the regular mini soft fluffy marshmallows that you would use for Rice Krispie treats or what have you.

  3. Sheila Franklin

    Will be trying these for sure! Curious if the Pie Spot’s had marshmallows of if that was your creativity? Either way-marshmallows sound REALLY fun in them :-).

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