Description
A delightful Cinnamon Toast Crunch Skillet Cookie with a chewy center and crispy edges, topped with creamy vanilla ice cream.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Sugar Cookie Dough
- 2 cups General Mills Cinnamon Toast Crunch Cereal (roughly crushed)
- 1 tsp McCormick Ground Cinnamon
- 1/2 cup Hershey’s Cinnamon Chips
- 1 pint Breyers Vanilla Ice Cream
Instructions
- Preheat your oven to 350°F and grease a 10-inch cast iron skillet.
- Knead together the Pillsbury Sugar Cookie Dough, crushed Cinnamon Toast Crunch, ground cinnamon, and cinnamon chips until combined.
- Press the dough into an even layer in the skillet.
- Bake for 18-22 minutes, until the edges are golden brown and the center is slightly soft.
- Top with scoops of vanilla ice cream and whole cereal squares, and serve hot.
Notes
Store leftovers in an airtight container for up to three days in the fridge or two months in the freezer. Reheat in the oven to preserve the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg