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.
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 2 hourshours20 minutesminutes
Cook Time 18 minutesminutes
Total Time 2 hourshours38 minutesminutes
Servings 18Cookies
Ingredients
2SticksUnsalted ButterRoom Temperature
1CupBrown Sugar
1/2CupGranulated Sugar
1TbspVanilla Extract
2Eggs, Room Tempature
2 1/3CupsAll-Purpose Flour
1tspBaking Soda
1/2tspFine Salt
3/4CupsCinnamon Toast Crunch Finly Crushed
1CupMarshmellows
1CupMilk 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.