Description
Discover the delightful Crumbl Berry Crunch Cookie recipe, featuring buttery, soft cookies studded with crushed Captain Crunch cereal and a crunchy cornmeal twist. Topped with a luscious honey buttercream cream cheese glaze, these cookies offer the perfect balance of texture and sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 & 1/2 stick 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 cup 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), measured and then finely crushed
- 1/2 tsp salt
- Extra crushed Captain Crunch cereal for rolling the 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 to thin out the glaze
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Then add the egg, vanilla flavoring, and butter flavoring, mixing until everything is fully combined.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, salt, cornmeal, and finely crushed Captain Crunch cereal to the wet mixture. Stir until the flour mixture is fully incorporated and no dry spots remain.
- Shape Cookies: Using a large cookie scooper, portion out 10 equal cookie dough balls (about 1/4 cup or 4 tablespoons each). Roll each ball in the extra crushed Captain Crunch cereal to coat the outside. Place them on the prepared baking sheet and gently flatten the tops with your hands, keeping the cookies thick—at least 1 inch in thickness.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, until they are lightly golden and set around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely.
- Prepare Honey Buttercream Glaze: In a mixing bowl, cream together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until the mixture is smooth.
- Thin Glaze: Add 2 teaspoons of milk or half and half to the cream cheese mixture and stir. If the glaze is too thick to drizzle, add additional milk or half and half ½ tablespoon at a time until it reaches a pourable consistency.
- Glaze and Decorate Cookies: Drizzle or spread the honey buttercream glaze over each cooled cookie. Top the glazed cookies with some crushed Captain Crunch corn cereal and berry cereal bits for added crunch and visual appeal.
- Serve: Enjoy the cookies immediately for the best crunch and flavor experience.
Notes
- Store cookies in an airtight container in the refrigerator for up to 7 days to maintain freshness.
- Reheat cookies in the microwave for a few seconds before serving to soften them slightly.
- If topping the cookies with glaze and cereal, add just before serving to keep the cereal crunchy, as the glaze may cause it to lose crunch when stored.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
