Double Snickerdoodle Crunch Cookies

You will be surprised when you see what is inside these snickerdoodles!

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Servings 24

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ingredients 12
Prep Time 60 min
Total Time 60 min

Ingredients

Cinnamon-Sugar Truffles

2: cups Cinnamon Toast Crunch® cereal

1: package (3 oz) cream cheese, softened

2: tablespoons sugar

Cookies

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

Topping

1: teaspoon ground cinnamon

1: tablespoon sugar

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Directions

1 Heat oven to 400°F.
2 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.
3 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.
4 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.
5 Bake 8 to 10 minutes or until light golden brown around edges. Cool 1 minute; remove from cookie sheet to cooling rack.