- 1
- 60 mins
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
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.