We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Double Snickerdoodle Crunch Cookies

(2)
  2 reviews
  • 60 min prep time
  • 60 min total time
  • 12 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

Steps

  • 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.
  • 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.

Expert Tips

If you want to speed up the cookie-making process, place truffles in the freezer instead of the refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
105mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
9g
9%
Protein
1g
1%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved