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Crumbl Berry Crunch cookie Recipe

Crumbl Berry Crunch Cookie Recipe: A Nostalgic Delight

This Crumbl Berry Crunch cookie recipe blends buttery softness with crispy cornmeal texture, topped with cream cheese glaze, making it a nostalgic treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Don't try gluten-free flour without adjustments for the right texture.
  • 1/2 cup Cornmeal Avoid fine ground flour as a substitute.
  • 3/4 cup Granulated Sugar Feel free to swap with coconut sugar for a caramel twist.
  • 3/4 cup Brown Sugar Using only granulated will sacrifice chewiness.
  • 1 cup Butter Always use unsalted for better control over saltiness.
  • 1 large Egg Replacing may impact the structure.
  • 1 teaspoon Baking Soda Ensure it is fresh.
  • 1 teaspoon Baking Powder Ensure it is fresh.
  • 1/2 teaspoon Salt Don't skip this to balance sweetness.
  • 3 cups Captain Crunch Cereal Experiment with other fruity cereals for a twist.
  • 2 teaspoons Vanilla Extract Opt for pure extracts whenever possible.
  • 1 teaspoon Butter Flavoring
For the Cream Cheese Glaze
  • 8 oz Cream Cheese Try mascarpone for lighter creaminess.
  • 2 cups Powdered Sugar Essential for a smooth texture.
  • 2 tablespoons Milk or Half and Half Soy or almond milk works well for a dairy-free option.

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter with granulated sugar and brown sugar until light and fluffy.
  3. Add egg, vanilla extract, and butter flavoring to the mixture and combine.
  4. Whisk together flour, baking soda, baking powder, salt, cornmeal, and cereal; add to wet ingredients.
  5. Scoop out ¼ cup of dough for each cookie, roll, and flatten slightly before placing on the baking sheet.
  6. Bake for 9 to 10 minutes until edges are golden, then cool on the baking sheet for 5 minutes.
  7. Beat cream cheese and unsalted butter until smooth; gradually add powdered sugar and adjust consistency with milk.
  8. Once cooled, drizzle or spread cream cheese glaze over each cookie.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 4 days or refrigerate for up to 1 week. Freeze for up to 3 months.

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