Ctc Marsh Cookies Recipe Delicious

Ctc Marsh Cookies

 We love Cinnamon Toast Crunch so much that we lovingly call it CTC and happily fold it into as many creations as possible I’m talking pie, frosting, and cereal milk, really, we’ve done it all when we aren’t unabashedly eating it by the handful.

Toasting the cereal before adding it to the dough adds depth to the already dreamy flavor.

Combine that with the bounce of marshmallows and the creaminess of white chocolate coated in cinnamon, and these cookies take that CTC glory into the stratosphere.

If you’re not a CTC fan, feel free to sub in your favorite cereal or any combo of cereals you have in the pantry. This Ctc Marsh cookie recipe is epic with them all.

Use your intuition to determine whether toasting the cereal of your choice will deepen the flavor (no to fruity flavors, yes to Frosted Flakes, etc.).

I also recommend adjusting sugar varieties (e.g., all granulated sugar for Cap’n Crunch) and chocolate chip flavors (milk chocolate chips for Cookie Crisp) based on the cereal you swap with.

Ingredients: 

90g Cinnamon Toast Crunch cereal

2 cups + more for topping

226g unsalted butter, softened 2 sticks (16 T)

150g light brown sugar ⅔ cup (packed)

140g sugar ⅔ cup

1 large egg

310g flour 2 cups + 2 T

20g milk powder ¼ cup

6g kosher salt 1½ tsp

1.5g baking soda ¼ tsp

1g baking powder ¼ tsp

80g mini marshmallows 1½ cups

1 recipe Cinnamon Chips (recipe follows)

Instructions:

Heat the oven to 300°F.

Spread 90g (2 cups) of the Cinnamon Toast Crunch on a baking sheet and toast in the oven until fragrant, about 10 minutes. Cool completely.

Increase the oven temperature to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 2 to 3 minutes until well combined.

Scrape down the sides of the bowl, add the egg, and beat until smooth.

Add the flour, milk powder, salt, baking soda, and baking powder and paddle on low speed until just combined, about 20 seconds.

Paddle in the toasted cereal and mini marshmallows until just incorporated.

Add the cinnamon chips to the dough mixture and mix until homogeneous.

Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.

Use the palm of your hand to flatten the domes. 

Add 2 to 3 pieces of untoasted cereal to the top of each cookie round.

Bake at 350°F until golden brown, 10 to 12 minutes.

Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.

At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.