CINNAMON TOAST CRUNCH™ SANDWICH COOKIES
Treat your family to crisp sandwich cookies filled with creamy Cinnadust™ studded frosting. This Cinnamon Toast Crunch™ cookie recipe is made all the more decadent by white vanilla baking chips and Cinnamon Toast Crunch™ Frosting. And it only takes 20 minutes to prep!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
- In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Sandwich Cookie, Sodium 220 mg, Sugar 34 g, TransFat 0 g
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