Cereal Cookies
Prep Time: 25 minutes
Bake Time: 20-23 minutes
Yield: 18-20 cookies
Ingredients
2 ½ cups Cinnamon Toast Crunch cereal, divided
8 ounces Zeal Creamery Unsalted Butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour, spooned & leveled
¼ cup milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon baking powder
1 cup mini marshmallows
½ cup mini chocolate chips
½ cup chopped pecans
For the Cereal Milk:
1 cup Cinnamon Toast Crunch Cereal
1 cup Zeal Creamery Whole Milk
For the Cereal Milk Icing:
1 cup powdered sugar
1 ounce Zeal Creamery Salted Butter, melted
1-2 tablespoons prepared cereal milk
Directions
Make the cereal milk: To a medium mixing bowl, add cinnamon toast crunch cereal and milk. Let cereal steep for 15-20 minutes. Strain milk and discard cereal. Reserve milk for cereal milk icing.
Preheat oven to 300°F. Spread the Cinnamon Toast Crunch Cereal on a baking sheet and toast in the oven until fragrant, about 10 minutes. Remove from oven and let cool completely before mixing cookie dough. (Note: This step is optional, but it adds a nice flavor and keeps the cereal a bit more crunchy when baked).
Increase oven temperature to 350°F. Line 3 baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
Reduce speed to low. Add the egg and vanilla extract and mix until combined. Use a rubber spatula to scrape down the sides of the bowl.
To a medium mixing bowl, add the flour, milk powder, salt, baking soda, cinnamon, and baking powder. Stir to combine, then add to the mixing bowl. Mix until just combined.
Add 2 cups of the toasted cereal, mini marshmallows, mini chocolate chips, and pecans. Mix until just combined.
Using a 2 ounce cookie scoop, or a ¼ cup measurer, scoop the dough onto the prepared pans (6 per pan), spacing them 2-3 inches apart.
Add a few pieces of cinnamon toast cereal on top of each cookie round.
Bake until edges are golden brown, 10-13 minutes.
While the cookies are baking, make the icing: To a medium mixing bowl add all ingredients for icing. Whisk until smooth, adding more cereal milk if needed to thin. Set aside until ready to ice cookies.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely before finishing with a drizzle of the cereal icing. Let sit for 10 minutes before serving.