Marshmallow Cereal Cookies
These marshmallow cereal cookies are packed with childhood nostalgia!
Ingredients:
For Cookies:
- 1 cup butter (2 sticks, softened)
- ¾ cup white sugar
- ½ cup brown sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 tbsp Belfonte sour cream
- 2 tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
- 2 ¾ cups flour
- 1 cup marshmallow cereal
For Frosting:
- ½ cup butter (1 stick, softened)
- 3 ½ cup powdered sugar
- 1 tbsp vanilla extract
- 2 tbsp Belfonte heavy cream
- pinch of salt
- ¼ cup crushed marshmallows
Directions:
For Cookies:
- Preheat oven to 350° and line your baking sheets lined with parchment paper.
- In a large bowl, add your butter, sugar, and brown sugar and cream until combined and light and fluffy in texture.
- Add your egg, egg yolk, vanilla extract and sour cream and stir again.
- Next, add your baking soda, salt, cornstarch and flour and mix until combined. Mix in your cereal.
- Scoop or roll your cookie dough into 1-2 inch balls, place on parchment paper lined baking sheets and bake at 350° for 9-10 minutes.
- Remove from oven and use a round cookie cutter to pull the edges of the cookies in. Let cool.
For Frosting:
- In a large bowl add your butter and whip up until fluffy.
- Add your salt and vanilla and whip again.
- Next, add your powdered sugar and whip up. Pour in some of your heavy whipping cream until you reach your desired consistency.
- If frosting is too thick add more cream and if it’s too runny add more powdered sugar.
- Add your crushed marshmallows and fold in carefully.
Assemble:
- Transfer your frosting to a piping bag with a round tip and frost your cookies. You can also just use a icing knife to spread it on as well.
- Top with extra marshmallows, share and enjoy!
