Description
A delightful twist on the classic cookie, combining sugar cookie dough with colorful Froot Loops and gooey marshmallows for a nostalgic treat.
Ingredients
Scale
- 1 tube (16.5 oz) Pillsbury Sugar Cookie Dough
- 1 bag (10 oz) Kraft Jet-Puffed Mini Marshmallows
- 1.5 cups Kellogg’s Froot Loops Cereal
- 1/2 cup Hershey’s Premier White Chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 10-inch cast iron skillet generously.
- Spread the Pillsbury Sugar Cookie Dough evenly into the bottom of the skillet.
- Layer the dough with Kraft Mini Marshmallows, followed by Froot Loops, and sprinkle the white chocolate chips on top.
- Press them slightly into the dough.
- Bake for 18-22 minutes until golden brown.
- Cool slightly before serving, scooping warm bites from the skillet.
Notes
For a twist, try mixing in nuts or other fruity cereals. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookie, skillet, dessert, Froot Loops, marshmallow, baking