Why You’ll Love This Recipe

Unique Texture: The combination of cornbread and cereal provides a delightful crunch and softness in every bite.
Nostalgic Flavors: Incorporating popular cereals brings back childhood memories in a delicious way.
Easy to Make: With straightforward steps, you can recreate this Crumbl favorite at home.
Cost-Effective: Enjoy gourmet-style cookies without the premium price tag.

Ingredients

1½ sticks butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1½ teaspoons vanilla flavoring
½ teaspoon butter flavoring
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ cup cornmeal
1 cup Captain Crunch cereal, finely crushed (corn cereal part only)
½ teaspoon salt
Extra crushed Captain Crunch cereal for rolling the cookie dough

For the Milk Glaze:

2 teaspoons butter, softened
¾ cup powdered sugar
3 ounces cream cheese
1 teaspoon vanilla flavoring
2-3 teaspoons milk or half and half (to thin out the glaze)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the egg, vanilla flavoring, and butter flavoring until well combined.
Incorporate Dry Ingredients: Gradually add the flour, baking soda, baking powder, salt, cornmeal, and crushed Captain Crunch cereal. Mix until just combined.
Form Cookies: Using a large cookie scoop, portion out 10 equal dough balls (about ¼ cup each). Roll each ball in the extra crushed Captain Crunch cereal, then place on the prepared baking sheet. Gently flatten each ball to about 1 inch thickness.
Bake: Bake in the preheated oven for 9-10 minutes, until the edges are set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare Milk Glaze: In a medium bowl, cream together the softened butter and cream cheese until smooth. Add the powdered sugar and vanilla flavoring, mixing until well combined. Gradually add milk, one teaspoon at a time, until the glaze reaches a pourable consistency.
Glaze Cookies: Once the cookies are completely cooled, drizzle the milk glaze over each one and sprinkle with Berry Crunch cereal pieces.

Servings and Timing

Yield: 10 large cookies
Prep Time: 20 minutes
Cook Time: 9-10 minutes
Total Time: Approximately 30 minutes

Variations

Different Cereals: Experiment with other cereals like Fruity Pebbles or Cocoa Puffs for a new flavor profile.
Mini Cookies: Create smaller cookies by dividing the dough into 20 smaller balls and reducing the baking time to 8 minutes.
Gluten-Free Option: Use a gluten-free flour blend and ensure the cereals used are gluten-free.

Storage/Reheating

Storage: Place the glazed cookies in an airtight container and store in the refrigerator for up to 7 days. Note that the cereal topping may lose its crunch over time.
Reheating: For a freshly baked experience, warm the cookies in the microwave for a few seconds before enjoying.

FAQs

What makes these cookies unique?

The combination of a cornbread base with crushed cereal provides a distinctive texture and flavor that’s both nostalgic and innovative.

Can I use a different type of cereal?

Absolutely! Feel free to substitute with your favorite cereals to create your own unique cookie variation.

How should I store these cookies?

Store them in an airtight container in the refrigerator for up to a week. For optimal crunch, add the cereal topping just before serving.

Can I freeze the dough?

Yes, you can freeze the dough balls (without the cereal coating) for up to 2 months. When ready to bake, let them thaw slightly, roll in crushed cereal, and bake as directed.

Is there a substitute for cornmeal?

If you don’t have cornmeal, you can use finely ground polenta or omit it entirely, though it will alter the texture slightly.

Can I make these cookies smaller?

Yes, simply divide the dough into smaller portions and reduce the baking time accordingly.

What if I don’t have butter flavoring?

You can omit the butter flavoring or substitute it with an equal amount of vanilla extract.

Can I use margarine instead of butter

The Crumbl Berry Crunch Cookies

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The Crumbl Berry Crunch Cookies are a delightful treat that combines a cornbread and Captain Crunch cereal base, topped with a milk glaze and additional Berry Crunch cereal. This recipe allows you to recreate the popular Crumbl cookie at home, offering a unique texture and flavor that’s both buttery and not overly sweet.

Author: Emily
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Yield: 10 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla flavoring, and butter flavoring to the mixture, mixing until well combined.
- Incorporate the all-purpose flour, baking soda, baking powder, salt, cornmeal, and crushed Captain Crunch cereal into the wet ingredients, mixing until just combined.
- Using a large cookie scoop (approximately ¼ cup or 4 tablespoons), portion out the dough into 10 equal balls.
- Roll each dough ball in the extra crushed Captain Crunch cereal, ensuring an even coating.
- Place the coated dough balls onto the prepared baking sheet, spacing them evenly. Gently flatten each ball to about 1 inch in thickness.
- Bake in the preheated oven for 9-10 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Milk Glaze:
- In a medium bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla flavoring, mixing until fully incorporated.
- Gradually add the milk or half and half, one teaspoon at a time, until the glaze reaches a thick yet pourable consistency.
Assemble the Cookies:
- Once the cookies have cooled completely, drizzle the milk glaze over each one.
- Immediately sprinkle the tops with additional crushed Captain Crunch cereal and Berry Crunch cereal for added texture and flavor.
- Allow the glaze to set before serving.

Notes

Storage: Store the glazed cookies in an airtight container in the refrigerator for up to 7 days. To enjoy them warm, microwave for a few seconds before serving. Note that the cereal topping may lose its crunch over time; for best results, add the glaze and cereal topping just before serving.
Freezing: These cookies can be frozen (without the glaze and cereal topping) for up to 2 months. To freeze, place the cooled cookies on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Thaw in the refrigerator overnight or at room temperature before glazing and adding the cereal topping.