These Cinnamon Toast Crunch Marshmallow Cookies are an overly delicate and chewy, ooey-gooey cinnamon sugar treat stacked with Cinnamon Toast Crunch and scaled down marshmallows.
There's this bread shop in Portland called The Pie Spot, and their entire idea of the pastry kitchen is smaller than normal hand pies prepared in a biscuit container. You can arrange entire pie yet the smaller than usual pies are way better!
These are a too delicate and chewy, ooey-gooey cinnamon sugar treat stacked with Cinnamon Toast Crunch oat and little marshmallows.
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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
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Add the egg and vanilla extract. Mix into butter and sugar until the egg is well beaten.
- 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.
- Next add the crushed cereal and mini marshmallows and mix to combine.
- 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.
- 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.
For more detail : bit.ly/2kTe8zD
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