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.
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
- 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.
- 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.
- 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.
- 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
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
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
Instructions
- 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.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- 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.
- 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.
- 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.
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
- 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
These cookies are delicious! If you haven’t made them, you should.
Thank you so much Marcie! I am so so happy you gave them a try!
These are so good! We describe them to everyone as an updated Snicker Doodle and refreshingly different while still tasting classic enough. Great choice if you have cereal you need to use as well!
Yeeees! Than kyou Megan!
They were just okay in my opinion. I love baking but they were just missing something. I kept trying them and tried to figure out what it was. They are super sweet which is good but need a little something extra (I think salt or maybe a little brown sugar). The dough also needed some water to get it to a dough-like consistency. I love the idea of these but need to tweak a little bit.
Hi there, thanks for the feedback. Similar recipes to this one do have salt, so maybe a little salt would help. But because there’s quite a bit of dry ingredients, just increasing the speed of the mixer and beating for a couple of minutes longer should help the dough come together without any additional liquid.
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!
Hi Briana, I am so happy you found this recipe, especially impressed by your alternations. Hope you are all feeling better.
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?
I am so glad you enjoyed them. Could be over measuring of ingredients or baking them while they’re too cold
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)**
Hey Kayla- I am not sure what you mean about the dough not turning out? What issue are you referring to?
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
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!
Can you freeze this dough once made?
Absolutely!
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!
Hi Kirsten! Sounds wonderful! I mean the regular mini soft fluffy marshmallows that you would use for Rice Krispie treats or what have you.
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 :-).
I think they do yes!
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. ☹️
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.
Is the butter softened or melted?
Softened 20 minutes or so on the counter should be fine. I don’s use fully softened butter
Making these tonight! They look sooooo good…
Woohoo! Enjoy!
Just to clarify, this is one cup of cereal measured BEFORE crushing, correct? Looking forward to trying these!
Hi Becca, it is one cup before being crushed.
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!
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.
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?
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.
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!
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.
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!
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?
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
Donna that is AMAZING!!! Thank you!
These sound great. Can’t wait to try a few of the others you have listed.
Cindy
Thank you Cindy!