DOUBLE SNICKERDOODLE CRUNCH COOKIES

Double Snickerdoodle Crunch Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

2 cups Cinnamon Toast Crunch® cereal
1 package (3 oz) cream cheese, softened
2 tablespoons sugar
3/4 cup sugar
1/2 cup butter, softened
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon sugar

Steps:

Heat oven to 400°F.
In food processor or blender, place cereal. Cover; process until cereal is finely crushed. Remove 1/2 cup of the finely crushed cereal; set aside. Add cream cheese and 2 tablespoons sugar to remaining cereal in food processor. Cover; process until combined. Drop mixture by measuring teaspoonfuls onto cookie sheet; shape into balls. Refrigerate or freeze while making cookie dough.
In large bowl, beat 3/4 cup sugar and the butter with electric mixer on medium speed, or spoon. Add egg; mix well. Stir in flour, cream of tartar, baking soda and salt; set aside.
In another bowl, mix reserved 1/2 cup crushed cereal with topping ingredients. Measure 1 tablespoon cookie dough; flatten in the palm of your hand. Place 1 of the refrigerated truffles in center of dough, and wrap dough around truffle, covering completely. Roll dough in topping mixture; place 2 1/2 inches apart on ungreased cookie sheet. Flatten dough balls slightly.
Bake 8 to 10 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheet to cooling rack.