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Double Snickerdoodle Crunch Cookies

(2)

2 reviews

60 min prep time
60 min total time
12 ingredients
24 servings

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Try These Next

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
Cholesterol: 25mg; 8%
Sodium: 105mg; 4%
Total Carbohydrate: 16g; 5%
Dietary Fiber 0g 0% Sugars 9g
Protein: 1g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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