These Crumbl Berry Crunch cookies are made with a cornbread and Captain crunch cereal base and are then topped with a milk glaze and more crushed-up cereal. It’s every kid’s favorite cookie!
If you enjoy this recipe, I know you will also love Crumbl frosted Lucky charms cookies, Easy Small batch Cornbread in a Loaf Pan, or even this Easy Small batch Cornbread in a Loaf Pan!
A year ago exactly, I tried my first Crumbl cookie ever. It was the Berry Crunch cookie or the Captain Crunch cornbread cookie. It was not overly sweet, had the perfect texture (hello buttery goodness), and was topped with a light milk glaze.
At the time, I thought it was the cornbread cookie but it wasn’t. It was something even better!
This is the best Captain Crunch cookie ever!
After a few tries, I figured out how to incorporate all the cereal flavor into the cookie without drying it out. I adjusted the ratios of my dry and wet ingredients and I really think that you’ll find that these cookies live up to the hype.
Next time you have a box of Captain crunch or Berry Crunch at the house, try these!
Why you need to make this recipe!
- They are so easy to make.
- These cookies have a very different texture from your good old CCC or OC, but are still so good!
- They will allow you to have your favorite Crumbl cookie at home without having to wait months for them to come back in stores.
- This recipe will also save you a ton of money because $5 a cookie ain’t cheap!
Ingredients for this Berry Crunch Crumbl cookie recipe
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- Use salted or unsalted butter as long as it is softened.
- Brown & granulated sugar– The mixture of sugars allows us to create that perfect texture in our cookies.
- Egg– Make sure to use a large egg at room temperature.
- Butter & vanilla flavoring– The combination of the butter and vanilla extract just take this up a notch!
- Flour– AP flour works great for this recipe.
- Baking soda & baking powder- These are the leavening agents for our recipe.
- Cornmeal– Cornmeal is used as a base for the cookies.
- Captain Crunch cereal – We will need some crushed-up Captain crunch cereal in both the cookie base as well as on the outside of it.
- Berry Crunch cereal – The berry crunch is for topping out cookies.
- Salt– A little salt always helps accentuate the flavor of our sweet treats.
- Cream cheese– Use softened cream cheese for our milk glaze.
- Powdered sugar– The powdered sugar will sweeten our glaze.
- Milk– The milk will thin out the glaze just enough to drizzle it.
How to make Crumbl Berry Crunch cookies
This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- cream the butter and sugars together.
- Add in the egg, vanilla extract, and butter extract and mix to combine.
- Mix in the dry ingredients just until the flour mixture disappears.
- Scoop the cookie dough, roll it in between the palm of your hands, then roll in the crushed-up Captain Crunch cereal.
- Place on a baking sheet then gently flatten to about 1 inch in thickness.
- Bake in the oven then set aside to cool fully.
Make the milk glaze.
- Cream the butter, cream cheese, vanilla extract, and powdered sugar together.
- Add in the milk and whisk to combine, you want the mixture to be thick but also a bit runny.
- Glaze your cookies, decorate with some Berry Crunch cereal, and enjoy!!
Frequently asked questions – FAQ
How to store Berry Crunch cereal Cookies?
To store these cookies, place them in an air-tight container in the fridge for up to 7 days. Once you’re ready to enjoy them pop them in the microwave for a few seconds and enjoy.
Be aware that if you top your cookies with the glaze and the cereal bits they will lose their crunch. So do it before serving instead!
Can I freeze Crumbl berry crunch cookies?
Absolutely! These cookies freeze well except for the cereal crunch topping so make sure to leave that out until you’re ready to serve these.
Flash freeze these cookies on a baking sheet or a plate for an hour or two then transfer them to an airtight container and freeze them for up to 2 months.
Once you’re ready to serve thaw in the fridge overnight or on the countertop for a few hours. I love to microwave these for a few seconds before enjoying them too.
How to make small-sized Crumbl berry crunch cookies?
Instead of making 10 large cookies, you can make 20 smaller ones by dividing each large cookie dough ball into two.
Bake in the oven for 8 minutes instead of 10 and decorate them as you would the larger ones.
Crumbl Berry Crunch cookies
If you made these Crumbl Berry Crunch cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl Berry Crunch cookie
Ingredients
- 1 & ½ stick butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg at room temperature
- 1 & ½ teaspoon vanilla flavoring
- ½ teaspoon butter flavoring
- 1 & ¾ cup AP flour + 1 tablespoon AP flour
- ½ teaspoon baking soda
- ½sp teaspoon baking powder
- ½ cup cornmeal
- 1 cup captain crunch cereal Measured and then crushed u finely. Just the corn cereal part not the berry cereal part
- ½ teaspoon salt
- extra crushed captain crunch cereal for rolling the cookie dough
Honey buttercream
- 2 teaspoon Butter softened
- ¾ cup Powdered sugar
- 3 oz Cream cheese
- 1 teaspoon Vanilla flavoring
- 2-3 teaspoon milk or half and half to thin out the glaze
Instructions
- Preheat the oven to 350F, then line a bakig sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring, and butter flavoring, and mix until combined.
- Mix in the flour, baking soda, baking powder, salt, cornmeal, and crushed captain crunch cereal, and mix until the flour mixture disappears.
- Using a large cookie scooper, scoop out 10 (¼ cup/4 tbsp) equally sized cookie dough balls, roll in the extra crushed captain crunch cereal, place on a baking sheet, and gently flatten the top with your hands making sure to keep the cookie dough balls pretty thick (at least 1 inch in thickness). Bake in the oven for 9-10 minutes.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.
Make the milk glaze
- In a bowl, cream the cream cheese, and butter together until soft and creamy. Add in the powdered sugar and vanilla extract and beat again until smooth.
- Add in 2 tablespoons of milk or half and half and mix until the glaze is thick enough to be poured or drizzled on top of the cookies. If the glaze is still too thick add ½ tablespoon of milk or half and half at a time and stir.
- Top each cookie with the cream cheese glaze, then decorate with some crushed cup captain crunch cereal and berry cereal too, and enjoy!
Notes
How to store Berry Crunch cereal Cookies?
To store these cookies, place them in an air-tight container in the fridge for up to 7 days. Once you’re ready to enjoy them pop them in the microwave for a few seconds and enjoy. Be aware that if you top your cookies with the glaze and the cereal bits they will lose their crunch. So do it before serving instead!Nutrition
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Alice
Chewy, textured, and sweet – I loved these! The base was very similar to cornbread and had that nice gritty texture I love. The topping was gooey and complemented the cookie nicely. The topping of berry crunch was very fun. I mean, I shouldn’t be that surprised I liked these considering they are my childhood favorite cereal lol
Rhianna
This may be my new favorite! I love the cornbread base. If you’re a captain crunch fan, this recipe is a MUST!!
Tomma Marcincuk
This cookie is so so good! It’s the perfect amount of sweetness. I’ll be making this one on the regular!
Chahinez
Enjoy!
Kay
Love captain crunch and I love this cookie was very good loved the addition of the crushed cereal in the cookie gave it great texture and the rolling in the cereal gave it just the right crunch. Thank you for another spot on delicious recipe.
Chahinez
You’re welcome Kay! Glad to hear you enjoyed them!