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. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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?

  6. 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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