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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. 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. Julianne - Beyond Frosting
      Beyond Frosting

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

  2. 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)**

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hey Kayla- I am not sure what you mean about the dough not turning out? What issue are you referring to?

  3. 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. Julianne - Beyond Frosting
      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!

  4. 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. Julianne - Beyond Frosting
      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.

  5. 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 :-).

  6. 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. Julianne - Beyond Frosting
      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.

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