Copycat Crumbl Cookie Cereal Bowl Recipe – The Breakfast That Broke TikTok
Don't knock it till you try it! 🍪🥛 Yes, eating cookies like cereal sounds insane, but Crumbl cookies are basically dessert heaven anyway. The milk softens them just enough while keeping that signature chew. It's wrong but feels so right.
Ingredients
Main ingredients
- unsalted butter (softened) 1 cup
- cream cheese (room temp) 4 oz
- brown sugar (packed) 1 cup
- granulated sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.5 cups
- bread flour 0.5 cup
- cornstarch 2 tbsp
- baking powder 1.5 tsp
- baking soda 0.5 tsp
- mini semi-sweet chocolate chips 1 cup
- mini white chocolate chips 0.5 cup
- mini rainbow crispy rice cereal 1.5 cup
Seasonings/Sauce
- kosher salt 0.5 tsp
- whole milk (for serving, optional) 1 cup
Nutrition summary
Carbohydrates
68 g
49%
Protein
6 g
4%
Fat
28 g
47%
Cooking steps
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1
In a stand mixer, cream together softened butter, cream cheese, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This heavy creaming adds air for that classic Crumbl loft.
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2
Add eggs one at a time, mixing on low between additions. Beat in vanilla extract. The dough will look very creamy at this point.
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3
In a separate bowl, whisk all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and kosher salt. Slowly mix dry ingredients into wet ingredients until just combined—do not overmix.
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4
Fold in mini semi-sweet chocolate chips, mini white chocolate chips, and mini crispy rice cereal for signature crunch. Dough should be dense but scoopable.
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5
Scoop dough into 8 large balls (about 4.5 oz each); shape into round disks around 4 inches wide. Arrange on a parchment-lined sheet tray and refrigerate dough for at least 1 hour. This chilling step is essential—it's Crumbl's secret to thick, soft, sky-high cookies.
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6
Bake in a preheated 375°F (190°C) oven for 13-15 minutes, until edges are set but centers appear slightly underdone. For copycat perfection, avoid overbaking.
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7
Let cookies rest on the baking sheet for 10 minutes, then transfer to a rack. For 'cereal bowl' serving, break cookies into pieces, place in a bowl, and pour over whole milk. Enjoy immediately for chewy-meets-milky magic!
Personalized Q&A
Q. Does this actually taste like the Crumbl version?
Yes! This copycat uses butter, cream cheese, bread flour, and cornstarch—just like Crumbl—for an ultra-soft, thick cookie. The mini chocolate chips and crispy cereal replicate the authentic texture and crunch you get in the real Crumbl Cookie Cereal Bowl.
Q. Why did my cookies spread out too much and turn flat?
If your cookies spread too much, it's usually because the dough wasn't chilled long enough, or the butter was too soft. Be sure to chill the formed dough balls for at least 1 hour before baking—this helps maintain Crumbl's signature thick, puffy shape.
Q. Can I use all-purpose flour instead of bread flour for this recipe?
You can use all-purpose flour, but bread flour gives extra structure and chew typical of Crumbl cookies. If relying only on all-purpose, your cookies may be slightly softer, but they’ll still turn out delicious.
Q. How many calories are in each Crumbl Cookie Cereal Bowl cookie?
Each cookie is about 135g and contains approximately 550 kcal, with 68g carbs (49%), 6g protein (4%), and 28g fat (47%). These are decadent, bakery-style indulgences!
Q. Can I freeze the dough or baked cookies for later?
Absolutely! Scoop and chill dough balls, then freeze in an airtight bag for up to 2 months. Baked cookies stay fresh at room temp for 2 days, or freeze up to 1 month. Always cool completely before storing.
