Ingredients
2 cups cinnamon crunch cereal
2 cups AP flour
1 tsp baking soda
½ tsp of salt
½ tsp of cinnamon
1 cup of butter, room temperature
1 cup brown sugar, lightly packed
2 large eggs, room temp.
2 tsp of vanilla extract
2 cups of marshmallows, separated from cereal
2 cups of crunch berries, separated from other cereal
Directions
Preheat oven to 350 degrees
Using 2 medium sized bowls take cereal and separate marshmallows from marshmallow cereal. Once you have approximately 2 cups of marshmallows, set them aside. Repeat the same step with the crunch berries cereal. Separate crunch berries from regular cereal. Once you have approximately 2 cups of crunch berries, set aside for later.
Using either a food processor or heavy object, crush cinnamon crunch cereal until a fine meal, place in medium sized bowl. In the same bowl with the cinnamon cereal, add flour, baking powder, salt and cinnamon. Stir until combined.
In a large separate bowl, using either hand or stand mixer, cream together butter and brown sugar. Add eggs one at a time. Mix until smooth. Add vanilla extract. Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated. Add marshmallows and crunch berries to batter. Slowly fold in until combined, be careful not smash the berries too much.
Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Slightly press down onto dough to flatten cookies. Bake for 12-15 minutes until cookies are slightly golden and firm to touch. Remove from oven and allow cookie to cool to room temperature.
Devour and Enjoy!!
For the full nostalgia, I suggest eating with a big glass of chocolate milk!!
* This recipe is great for kids to get involved in. They can have a blast separating cereal for the cookies
Confections, Crafts, Couture 