Double Snickerdoodle Crunch Cookies

By froggyess

Ingredients

• 2 cups Cinnamon Toast Crunch® cereal
• 1 package (3 oz) cream cheese, softened
• 2 tablespoons sugar
• 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
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F.

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.

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.

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.

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