Description
Crumbl Berry Crunch Cookies are a delightful treat combining a buttery cookie base with the unique crunch of Captain Crunch cereal and a smooth honey buttercream glaze. These soft, thick cookies feature an irresistible texture with a crunchy cereal coating, making them a perfect indulgence for cookie lovers seeking a fun twist.
Ingredients
Scale
Cookie Dough
- 1 & 1/2 sticks butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1 & 1/2 tsp vanilla flavoring
- 1/2 tsp butter flavoring
- 1 & 3/4 cups all-purpose flour + 1 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup cornmeal
- 1 cup Captain Crunch cereal (corn cereal part only), finely crushed
- 1/2 tsp salt
- Extra crushed Captain Crunch cereal for rolling cookie dough
Honey Buttercream Glaze
- 2 tsp butter, softened
- 3/4 cup powdered sugar
- 3 oz cream cheese
- 1 tsp vanilla flavoring
- 2–3 tsp milk or half and half
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure cookies don’t stick during baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, add the egg, vanilla flavoring, and butter flavoring and mix until everything is fully combined.
- Add Dry Ingredients: Gradually incorporate the all-purpose flour, baking soda, baking powder, salt, cornmeal, and the crushed Captain Crunch cereal (corn part only), mixing until the flour and dry mixture are completely blended in and no dry spots remain.
- Form and Roll Cookie Dough Balls: Using a large cookie scooper, scoop out 10 equal dough portions (about 1/4 cup or 4 tbsp each). Roll each ball into the extra crushed Captain Crunch cereal to coat the outside. Place on the prepared baking sheet and gently flatten the tops with your hands, keeping the dough balls thick—at least 1 inch in height—to achieve a soft, thick cookie.
- Bake the Cookies: Bake in the preheated oven for 9-10 minutes until the edges are set but centers remain soft. Do not overbake to preserve the cookie’s tenderness.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare the Honey Buttercream Glaze: In a bowl, cream together the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla flavoring, then beat again until smooth and well combined.
- Adjust Glaze Consistency: Add 2 teaspoons of milk or half and half and mix thoroughly. If the glaze is too thick to pour or drizzle, add additional milk incrementally (about ½ tablespoon at a time) until the desired consistency is reached.
- Glaze the Cookies: Spoon or drizzle the honey buttercream glaze atop each cooled cookie. Decorate with additional crushed Captain Crunch cereal pieces including some berry cereal bits for extra flavor and crunch, then serve immediately.
Notes
- To store the Berry Crunch Cookies, place them in an airtight container in the refrigerator for up to 7 days.
- Reheat cookies briefly in the microwave for a few seconds to regain softness before serving.
- If topping cookies with glaze and cereal bits, do so just before serving to ensure the cereal stays crunchy and doesn’t absorb moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
