Pin It!

Cinnamon Toast Crunch Marshmallow Cookies

This post may contain affiliate sales links. Please see my full disclosure policy for details

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.


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

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram | Bloglovin 

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

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

Cinnamon Toast Crunch Marshmallow Cookies

  • Author: Julianne Dell
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 12 cookies


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.


  • 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


  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.


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.

You might also like:

Perfect Soft & Chewy Snickerdoodles

These Perfect Soft and Chewy Snickerdoodles are crisp on the edges and soft in the middle. A buttery, sugar cookie rolled in cinnamon and sugar.

Cinnamon Roll Blondies

Once you sink your teeth into these Cinnamon Roll Blondies, there's no turning back. These soft and chewy cinnamon blondies are topped with a silky cream cheese frosting.

Leave a Comment

Recipe rating

I accept the Privacy Policy

34 Responses
  1. Briana

    These were so good that I had to make another batch! I was spending my Christmas quarantining from my husband after he got a breakthrough covid case, and I had the urge to make something festive to lift his spirits. I looked in the cabinet and saw a box of the organic Cascadia Farms version of Cinnamon Toast Crunch, and a bag of Marshmallow Dandies, which led me to this recipe. (Dandies have a bit of a higher melting point than regular gelatin marshmallows, so they weren’t stuck to the pan at all despite my realizing that I was totally out of parchment paper. I also subbed baking powder 3:1 for baking soda and cream of tartar because I couldn’t go out shopping.) Anyway, I just wanted to say that we both really loved and appreciated this recipe. On the second batch, I added chocolate chips for a full-on s’more effect. Amazing! I have a feeling this will be a go-to recipe when we can get back to family gatherings and parties again. Thank you for putting this recipe out there!

    1. Beyond Frosting

      Hi Briana, I am so happy you found this recipe, especially impressed by your alternations. Hope you are all feeling better.

  2. Scotlynn Winsheimer

    I made these cookies and they turned out tasting amazing! They were a lot puffier and cakier than the pictures though. I’m not sure what I did wrong, what might it be?

    1. Beyond Frosting

      I am so glad you enjoyed them. Could be over measuring of ingredients or baking them while they’re too cold

  3. Kayla

    I made the dough, then read the comments about the cookies not turning out😳 so I did a couple test ones, and I had the same issues unfortunately😔 Not wanting to waste the dough, I pressed it all into a cookie sheet and baked it at 350 for 20-22 minutes then cut up into bars once cooled. Worked PERFECT. Taste fantastic and kids LOVE them.

    **Note that I doubled the recipe and substituted baking powder for cream of tartar 1.5tsp:1tsp (so at a doubled recipe it was 3/4 tsp)**

  4. Sumayyah

    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!

  5. 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)?


    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.

  6. 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 :-).

  7. Farrah

    My coockies tasted great but most all of them stuck to the pan so bad that they were a mess when I got them off the pan, even after over greasing the pan. ☹️

    1. Beyond Frosting

      Hi Farrah- since we’re melting sticky and gooey marshmallow you have to use parchment paper or silicone baking mats. Greasing the pan wouldn’t be enough in this case.

  8. Susie

    I tried these and the cinnamon toast crunch in the cookie ended up being a very tough, chewy texture. I crunched the pieced very small, but left a couple larger chunks so it wasn’t just powder. Not sure what went wrong but they tasted great nonetheless!

    1. Beyond Frosting

      Hi Susie, the cereal will not stay crunchy because it is softened when it’s baked. It doesn’t sound like you did anything wrong as far as preparing the recipe.

  9. Amber

    These were delicious!!! Seriously so phenomenal. I didn’t mind having the cereal bits be a bit chewy, but do you have any tips for minimizing this loss of crunch of the cereal? Is it better to crush them up into smaller bits, or should they be slightly larger?

    1. Beyond Frosting

      Hi Amber, I would probably crush them up smaller, but I don’t think there’s a lot you can do to avoid it unfortunately.

  10. Linda

    I made the Cinnamon Toast Crunch cookies. They were amazing! Three people asked if they could take some home. I did one stupid thing. I cooked them to long. They didn’t look cooked after 12 min so I cooked them longer and then that took the chewy ness away. Some were nice and soft and some weren’t. However I learnt for next time cause there definitely will be a next time and try again. GREAT RECIPE!

    1. Beyond Frosting

      Hey Linda!! I am so glad they were a hit!! Sometimes I do a “test” batch and bake 2-3 at a time so I can see if I need to adjust the time. Every oven is different! I can’t wait for you to make them again.

  11. Joseph

    After baking these, the cereal pieces inside the cookies became very tough and chewy (not good!) and lost their crispness/crunch. Did I do something wrong? Any help appreciated, thanks!

    1. Beyond Frosting

      Hi Joseph, I don’t expect them to be crunchy, because when it’s combined with the ingredients and baked, it will lose some of that crunch. But I am surprised they were so tough and chewy. How small did you cut up the pieces?

  12. Donna

    Just made my first batch of cinnamon toast cookies can’t wait to get them in the oven so easy to make, love your website also last weekend made fruity pebbles cheesecake lasted a day at my house you have become my favorite go to for any recipe

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.