Breakfast & Brunchcountryliving
French Toast Crunch Snickerdoodle Sandwiches
Filled with a sweet maple filling, these French Toast Crunch Snickerdoodle Sandwiches are the best way to enjoy your favorite cereal.
👥 2 Servings⏱️ Prep & Cook: 3h👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Pulse 2 1/2 cups cereal in a food processor until fine crumbs form, about 8 to 10 times (you should have 1 1/4 cups). Whisk together flour, baking soda, salt, and cream of tartar in a bowl.
2
Beat butter and 1 1/2 cups sugar on medium speed with an electric mixer until light and fluffy, 3 to ⏱️ 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Reduce mixer speed to low and gradually add flour mixture, beating just until combined. Add 3/4 cups finely crushed cereal, beating just until combined. Cover and chill dough ⏱️ 2 hours or up to 3 days.
large eggs2
3
Preheat oven to 350°F. Line baking sheets with parchment paper. Stir together cinnamon, remaining 1/2 cup crushed cereal, and remaining 1/4 cup sugar in a bowl. Measure level tablespoons of dough; roll into balls. Drop dough into the cereal-sugar mixture and roll to coat. Place dough on prepared baking sheets, spacing 3 inches apart.
4
Bake, in batches, until golden on the edges but still slightly soft in the center, 10 to ⏱️ 11 minutes. Transfer to a wire rack to cool completely.
5
Make Fluffy Maple Filling: Beat unsalted butter on medium speed with an electric mixer until creamy, 1 to ⏱️ 2 minutes. Slowly add confectioners’ sugar, maple syrup, ground cinnamon, and kosher salt, beating until smooth, 1 to ⏱️ 2 minutes. Fold in marshmallow crème just until combined.
6
Spread the flat side of half of the cookies with Fluffy Maple Filling, dividing evenly. Sandwich with remaining cookies. Roll edges of cookies in crushed cereal.
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