S’mores Cinnamon Toast Crunch Chocolate Chip Cookies
The taste of a campfire night in a cookie! Googy marshmallows, warm chocolate, and a cinnamon graham cracker hint.
Ingredients
- 2 Sticks Unsalted Butter Room Temperature
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Tbsp Vanilla Extract
- 2 Eggs, Room Tempature
- 2 1/3 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Fine Salt
- 3/4 Cups Cinnamon Toast Crunch Finly Crushed
- 1 Cup Marshmellows
- 1 Cup Milk Chocolate Chips
Instructions
- In another bowl stir together flour, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment, add butter and both sugars. Cream on medium for 2-3 minutes or until it is light and fluffy.
- Add vanilla extract and eggs. Mix until it is combined.
- Reduce the mixture to the lowest setting and add the flour mixture in a third at a time. Mixing well before you add in the next third.
- Fold in your cinnamon toast crunch, chocolate chips, and marshmallows.
- On a baking sheet lined with parchment paper, scoop 3 tablespoons cookies onto the baking sheet. Leave 2" between each cookie. Place cookies in the fridge for 2 hours.
- Pre-heat oven to 350 degrees. Bake cookies for 16-18 minutes. Until the tops are lightly browned.
- Let cookies rest for 2 minutes then transfer to a wire rack.
- Enjoy!