Step 1

Preheat your oven to 350F (325F for convection bake). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

In a small bowl, add flour, baking soda, cinnamon, and salt. Whisk mixture to aerate and sift. Set aside.

Step 3

In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter.

Step 4

Add egg and vanilla extract. Mix until combined and scrape sides of bowl until all ingredients are well incorporated.

Step 5

Slowly add dry (flour) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.

Step 6

Using a large cookie scoop, or by making 2 tbsp cookie dough portions, place dough rounds onto your baking sheet.

Step 7

Tear large marshmallows in half. Add half of each marshmallow to the top of each cookie.

Step 8

Press marshmallow into centre of each dough ball and form into a ball around the marshmallow – allowing only a small hole of marshmallow to be visible!

Step 9

Add Cinnamon Toast Crunch cereal to a sealable, durable bag (like a large freezer bag). Seal bag and use a rolling pin/heavy rod to coarsely crush cereal.

Step 10

Place crushed cereal into a bowl and roll each dough balls into the crushed cereal (use your hands to press additional cereal into outer surface of cookie balls, as needed, to ensure it is well coated.

Step 11

Refrigerate dough balls for 1h.

Step 12

Place cookie dough balls onto baking sheet, spaced 2-3" apart. Bake cookies at 350F for ~15 min or until the edges are golden brown and cookie has spread. Cookies will continue to crack as they cool.

Step 13

Let cookies cool on baking sheet and enjoy!!