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Crumbl Berry Crunch Cookies

These delightful cookies combine the sweet crunch of Captain Crunch cereal with berry flavors, topped with a creamy glaze. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1.5 sticks 1 1/2 sticks butter, softened Make sure it’s at room temperature
  • 0.5 cup 1/2 cup brown sugar
  • 0.25 cup 1/4 cup granulated sugar
  • 1 large 1 egg, at room temperature
  • 1.5 tsp 1 1/2 tsp vanilla flavoring
  • 0.5 tsp 1/2 tsp butter flavoring
  • 1.75 cups 1 3/4 cup all-purpose flour plus 1 tbsp Add extra tablespoon for adjusting consistency
  • 0.5 tsp 1/2 tsp baking soda
  • 0.5 tsp 1/2 tsp baking powder
  • 0.5 cup 1/2 cup cornmeal
  • 1 cup 1 cup Captain Crunch cereal, measured and then crushed finely
  • 0.5 tsp 1/2 tsp salt
  • Extra crushed Captain Crunch cereal for rolling the cookie dough For coating the cookies
Glaze Ingredients
  • 2 tsp 2 tsp butter, softened For glaze preparation
  • 0.75 cup 3/4 cup powdered sugar
  • 3 oz 3 oz cream cheese
  • 1 tsp 1 tsp vanilla flavoring
  • 2-3 tsp 2 to 3 tsp milk or half and half To thin out the glaze to desired consistency

Method
 

Baking Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg, vanilla, and butter flavoring to the mixture, and mix until fully combined.
  4. Gradually mix in the flour, baking soda, baking powder, salt, cornmeal, and the crushed Captain Crunch cereal until the flour mixture disappears.
  5. Using a large cookie scoop, portion out 10 equally sized balls of cookie dough. Roll them in the extra crushed Captain Crunch cereal, then place them on your prepared baking sheet. Gently flatten the tops while keeping the dough at least 1 inch thick.
  6. Bake for 9 to 10 minutes. Once done, let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Glaze Preparation
  1. For the glaze, beat the cream cheese and butter together until soft and fluffy.
  2. Gradually add the powdered sugar and vanilla, mixing until smooth.
  3. Stir in 2 tablespoons of milk until you achieve your desired glaze consistency.
  4. Drizzle the glaze over each cooled cookie and sprinkle with additional crushed cereals before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze unbaked cookie dough for up to three months. You can add dried berries or chocolate chips for variation.