{Nostalgic} Cinnamon Toast Crunch Cookies *with a surprise marshmallow filling!
Crispy. Chewy. Gooey. Not your average Cinnamon Toast Crunch cookie!
My delicious Cinnamon Toast Crunch cookies are made with a soft, cinnamon cookie dough, a gooey marshmallow centre, and a crunchy, Cinnamon Toast Crunch cereal exterior! I mean… why have a bowl of Cinnamon Toast Crunch cereal when you can have it in the form of a dunk-able and delicious cookie!!
This recipe was inspired by my husbands childhood love for Cinnamon Toast Crunch cereal and a request to make a fun, tasty, and simple cookie recipe for kids and nostalgic adults alike! These cookies turned out to be the most delicious cross between a snickerdoodle and a chocolate chip cookie! They didn’t last long in our household!
To make these cookies you will need:
- Butter
- Sugar (mixture of Granulated and Light Brown Sugar)
- Egg
- Flour (All-purpose)
- Marshmallows (large, torn in half)
- Cinnamon Toast Crunch cereal (crushed for coating)
- Baking essentials: baking soda, vanilla extract, salt, cinnamon** (for added warmth!)
Tips for creating the perfect Cinnamon Toast Crunch Cookies – YOUR QUESTIONS ANSWERED!
Does it matter if I use salted vs. unsalted butter?
I recommend using unsalted butter to make these cookies. Unsalted butter allows you to better control the salt content in the cookies. Also, allowing the unsalted butter to be softened before use allows for better integration of ingredients during the cookie dough preparation.
Can I put Cinnamon Toast Crunch inside these cookies?
Not so fast! In my experience, adding Cinnamon Toast Crunch cereal inside the cookies creates tough, unpleasant (cardboard like) pieces instead of adding the intended crispy/crunchy texture. For this reason, I have had the most success in achieving a crisp, Cinnamon Toast Crunch “crunch” by crushing the cereal pieces slightly and adding them to the exterior of the cookie!
How do I measure flour?
I recommend measuring flour by adding it, by the spoonfuls, to your measuring cup and levelling the top with a knife/flat surface. For more precise measurements, see the metric conversions in the detailed recipe.
Why didn’t my cookies expand?
This could happen for a variety of reasons. The most common reason is that too much flour was added to the recipe. Double check that you didn’t accidentally add too much flour (often as a result of packing flour into the measuring cup). Another reason could be that the marshmallows did not expand during the baking process, this can occur if they were stale prior to use. To avoid this either use marshmallows from a freshly opened bag of marshmallow or keep them in a sealed air tight zipper bag.
Do I need to refrigerate these cookies before baking?
Even a short period of refrigeration solidifies the fats in the cookie while binding with the sugars to create a cookie that expands more slowly in the oven, maintains it’s shape better, and becomes more chewy in the centre.
Let’s make some nostalgic Cinnamon Toast Crunch Cookies!
Preheat your oven to 350F (325F for convection bake). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, add flour, baking soda, cinnamon, and salt. Whisk mixture to aerate and sift. Set aside.
In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter. Add egg and vanilla extract. Mix until combined and scrape sides of bowl until all ingredients are well incorporated.
Slowly add dry (flour) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.
Using a large cookie scoop, or by making 2 tbsp cookie dough portions, place dough rounds onto your baking sheet.
Tear large marshmallows in half. Add half of each marshmallow to the top of each dough ball. Press marshmallow into centre of each dough ball and form into a ball around the marshmallow – allowing only a small hole of marshmallow to be visible!
Add Cinnamon Toast Crunch cereal to a sealable, durable bag (like a large freezer bag). Seal bag and use a rolling pin/heavy rod to coarsely crush cereal. Place crushed cereal into a bowl and roll each dough balls into the crushed cereal (use your hands to press additional cereal into outer surface of cookie balls, as needed, to ensure it is well coated.
Refrigerate dough balls for 1h.
Place cookie dough balls onto baking sheet, spaced 2-3″ apart. Bake cookies at 350F for ~15 min or until the edges are golden brown and cookie has spread. Cookies will continue to crack as they cool.
Let cookies cool on baking sheet and enjoy!!
Looking for more cookie recipes?! Check these out! – Chocolate Marshmallow Cookies, Chocolate Chip Cookies, or Caramel Chocolate Chip Cookies,
{Nostalgic} Cinnamon Toast Crunch Cookies with Hidden Marshmallow Filling
Ingredients
- 1 1/2 cups (180g) All-purpose Flour
- 1/2 tsp Baking soda
- 1/2 tsp Kosher or Flaked sea salt + extra for tops of cookies
- 1 tsp Cinnamon
- 3/4 cup (160g) Light brown sugar packed
- 1/4 cup (50g) Granulated sugar
- 1/2 cup (115g) Unsalted Butter
- 1 Egg large, room temperature
- 1 tsp Vanilla extract
- 5 Marshmallows (large) torn in half
- 1 cup (125g) Cinnamon Toast Crunch (cereal)
Instructions
- Preheat your oven to 350F (325F for convection bake). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cinnamon Cookie Dough
- In a small bowl, add flour, baking soda, cinnamon, and salt. Whisk mixture to aerate and sift. Set aside.
- In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter.
- Add egg and vanilla extract. Mix until combined and scrape sides of bowl until all ingredients are well incorporated.
- Slowly add dry (flour) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.
Cinnamon Toast Crunch Coating
- Using a large cookie scoop, or by making 2 tbsp cookie dough portions, place dough rounds onto your baking sheet.
- Tear large marshmallows in half. Add half of each marshmallow to the top of each cookie.
- Press marshmallow into centre of each dough ball and form into a ball around the marshmallow – allowing only a small hole of marshmallow to be visible!
- Add Cinnamon Toast Crunch cereal to a sealable, durable bag (like a large freezer bag). Seal bag and use a rolling pin/heavy rod to coarsely crush cereal.
- Place crushed cereal into a bowl and roll each dough balls into the crushed cereal (use your hands to press additional cereal into outer surface of cookie balls, as needed, to ensure it is well coated.
- Refrigerate dough balls for 1h.
Baking
- Place cookie dough balls onto baking sheet, spaced 2-3" apart. Bake cookies at 350F for ~15 min or until the edges are golden brown and cookie has spread. Cookies will continue to crack as they cool.
- Let cookies cool on baking sheet and enjoy!!
WOW! I just made these and they are amazing! Definitely my new favorite cookie and definitely making them for Christmas!
Thanks for giving this recipe a try Weston! I’m so happy you liked them – Happy Baking!
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