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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.

Ingredients

For the Cookies:

  • 1½ sticks (¾ cup) softened butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg (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 (crushed, corn cereal part only)
  • ½ teaspoon salt
  • Extra crushed Captain Crunch cereal for rolling

For the Milk Glaze:

  • 2 teaspoons softened butter
  • 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)

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.

Find it online: https://yumfamilyrecipes.com/the-crumbl-berry-crunch-cookies/