Cinnamon Toast Crunch Sandwich Cookies Recipe

Ingredients

1

cup Cinnamon Toast Crunch™ Cereal

1

                        pouch (12.6 oz) Betty Crocker™ Cinnamon Toast Crunch™ Cookie Mix

1/2

cup butter, softened

1

egg

1/2

cup white vanilla baking chips

1 1/4

                        cups from 1 tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting

Preparation

Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.

In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.

Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.

For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.

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