CINI MINIS® Churros Double Snickerdoodle Crunch Cookies
Ingredients
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2 cups CINI MINIS® Churros Breakfast Cereal
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1 x package (85g) cream cheese, softened
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2 tablespoon sugar
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¾ cup sugar
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½ cup butter, softened
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1 egg
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1 1/3 cups flour
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½ teaspoon baking soda
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1/8 teaspoon salt
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1 tablespoon ground cinnamon
Preparation
Heat oven to 200° C.
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 150 g sugar and the butter with electric mixer on medium speed, or spoon.
In large bowl, beat 150 g sugar and the butter with electric mixer on medium speed, or spoon.
Add egg; mix well.
Stir in flour, 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 6 cm apart on ungreased cookie sheet.
Flatten dough balls slightly.
Bake 8 to 10 minutes or until light golden brown around edges.
Cool 1 minute; remove from cookie sheet to cooling rack.
