• 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 (1/4 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!