Cookie sandwiches are one of my top 3 favorite desserts, and I love experimenting with different combos. When I found the Cinnamon Toast Crunch cookie mix, I immediately decided to fill them with cinnamon vanilla buttercream. I always make my own frosting because I find it to be SO much better than the packaged kind. These are unbelievable and have the perfect cinnamon sugar sweetness. I topped them with Flipz Churro pretzels, but if you can’t find them, white chocolate would be wonderful too!
Cinnamon Toast Crunch Cookie Sandwiches
Ingredients
Scale
- 1 pkg Cinnamon Toast Crunch Cookies + the ingredients listed on the package
- 1 stick of butter, softened
- 1 cups of powdered sugar
- 1–2 tbsp heavy cream
- 1/2 tsp vanilla
- 1 tsp Cinnadust
- Flipz State Fair Churro Pretzels OR white chocolate pretzels + white chocolate for “gluing”
Instructions
- Make the cookies according to the package directions and let them cool completely.
- In a mixing bowl, beat the butter until smooth. Add in the powdered sugar, vanilla, heavy cream, and Cinnadust. Mix until completely combined.
- Spread the frosting on one side of each cookie. Top it with the other and then set them on a flat surface.
- Melt the white chocolate in a small bowl.
- Using a spoon, place a small amount of white chocolate on the back of each pretzel. Press the pretzel on to the top of each cookie and let them set completely, about 15 minutes.
- Serve right away or store any leftover cookie sandwiches in the fridge. Before eating, bring them back to room temp.
GRAB MY ALL NEW
E-MAGAZINE FOR FREE!
fun and easy recipe ideas!
CREATE, IMPRESS, & REPEAT
featured Recipes
©️ 2024 Life and sprinkles | website by Maya Palmer Designs | Privacy Policy
