Cinnamon Toast Crunch Cookies

MAKES 15-20 COOKIES

NOTES

This recipe only makes 15 - 20 cookies.  If I am making my kitchen a mess, it better be for at least 24 cookies, 30 even better. Maybe I'll try doubling the recipe, or make them smaller. The bitch is, you have to make the crunch in advance. I will try this version, based off Christina Tosi's recipe and compare it with an easier version to see if it's worth all this work. Last time I made these, they were the favorite cookie of all 12 recipes I tried during the 12 Days of Holiday Cookies overkill that is my life.

INGREDIENTS FOR THE CRUNCH

170 g Cinnamon Toast Crunch
40 g Milk powder (1/2 c)
20 g Sugar
4 g Kosher salt (1 tsp)
130 g  Butter, melted (9 Tbls)

INGREDIENTS FOR THE COOKIES

1 cup (2 sticks) unsalted butter, room temp
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups Crunch (other recipe)
2/3 cup mini chocolate chips
1 1/4 cups mini marshmallows

CRUNCH INSTRUCTIONS

  • Heat the oven to 275°F, then pour the cereal in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

  • Spread the clusters on a parchment-sheet pan + bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly + chewed.

  • Cool crunch completely before storing or using in a recipe. Stored in airtight container at room temperature, crunch will keep fresh 1 week; in the freezer, it will keep for 1 month.

COOKIE INSTRUCTIONS

  • Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.

  • Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.

  • With the mixer on low, add Crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.

  • Line a baking sheet w/ parchment. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough onto prepared baking sheet. Pat cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.

  • Preheat oven to 375 degrees. Line additional baking sheets w/ parchment.

  • Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.

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