Total Time: 1 Hour 35 Mins
Yield: Serves 20 (serving size: 1 cookie)
This cookie jar classic just got a major upgrade, straight from the cereal aisle. Besides being melt-in-your-mouth tender, lightly tangy, and utterly decadent, these snickerdoodles are loaded with toasted Cinnamon Toast Crunch cereal. We bake the cookies at a high temperature for a short period of time in order to create a thick snickerdoodle that’s just-baked, but maintains a deliciously gooey center. The cookies also have a rich, fluffy texture thanks to the cream cheese dough, which provides the perfect backdrop for the pieces of crunch-tastic, cinnamon-laced breakfast cereal present in every bite. And to really drive the cereal flavor home, we incorporated ground Cinnamon Toast Crunch into the cookies’ cinnamon-sugar coating. In short, these CTC Snickerdoodles were an instant staff favorite.
TOASTED CINNAMON TOAST CRUNCH
- 1 1/2 cups Cinnamon Toast Crunch cereal, lightly crushed
- 2 tablespoons salted butter, melted
- 1/2 teaspoon ground cinnamon
CINNAMON TOAST CRUNCH SUGAR COATING
- 1 cup Cinnamon Toast Crunch cereal
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 3/4 cups (about 11 3/4 oz.) all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 cup (8 oz.) salted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1large egg
- 1/2 teaspoon vanilla extract
How to Make It
Prepare the Toasted Cinnamon Toast Crunch: Preheat oven to 275°F. Toss cereal, melted butter, and cinnamon together on a baking sheet lined with parchment paper. Bake in preheated oven until toasted and golden brown, about 15 minutes. Let cool on baking sheet until hardened, about 30 minutes.
Prepare the Cinnamon Toast Crunch Sugar Coating: Place cereal in a large ziplock plastic bag. Using a rolling pin, or anything flat and heavy, crush cereal until finely ground. Pour into a small bowl. Add sugar and cinnamon, stirring to combine. Set aside.
Prepare the Dough: Preheat oven to 425°F. Whisk together flour, cream of tartar, cinnamon, and baking soda. Set aside. Beat butter and cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on low speed until creamy, about 1 minute. Add granulated sugar and brown sugar, and beat until smooth, 1 to 2 minutes. Add egg and vanilla, beating to incorporate. Gradually, add flour mixture to butter mixture, beating on low speed just until incorporated, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add Toasted Cinnamon Toast Crunch, beating on low, until incorporated evenly into dough, 15 to 30 seconds.
Using a 2-inch (#24 scoop, about 1 1/3 oz.) cookie scoop, measure out about 20 dough balls. Toss 1 ball at a time in Cinnamon Toast Crunch Sugar Coating, being careful not to flatten dough. Repeat with remaining balls. Arrange coated dough balls about 3 inches apart on 3 baking sheets lined with parchment paper.
Bake in preheated oven until slightly golden but centers are still gooey, about 6 minutes. Let cool on baking sheets on a wire rack, 10 minutes. Transfer cookies directly to wire racks to cool completely, about 20 minutes.
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