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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.

one cinnamon sugar cookie leaning on a stack of more cookies

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.

three cinnamon sugar cookies stacked

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.
measuring cup filled with Cinnamon Toast Crunch cereal

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
overhead of a bowl of cinnamon sugar cookie dough with marshmallows and Cinnamon Toast Crunch added
overhead of a bowl with cookie dough

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.

cinnamon sugar cookie dough balls lined on a baking sheet

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!

overhead of a cinnamon toast crunch cookie split in half

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.

three cinnamon toast crunch cookies stacked on a cooling rack
Print
closeup of a pile of cinnamon toast crunch marshmallow cookies

Cinnamon Toast Crunch Marshmallow Cookies

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

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

  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.

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:
1 Cookie
200
14.8 g
78.7 mg
8.6 g
28.9 g
0.7 g
2.4 g
35.8 mg
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: Cinnamon Cookies, Cinnamon Sugar Cookie, Cereal Cookie

Leave a Comment

Recipe rating

50 Responses
  1. 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. Julianne - Beyond Frosting
      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.

  2. 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. Julianne - Beyond Frosting
      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.

  3. 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. Julianne - Beyond Frosting
      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.

  4. 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. Julianne - Beyond Frosting
      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?

  5. 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

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